David & Nadia Grenache 2018
- Textured, savoury
- South Africa
Grenache rises to a new level! All hail David & Nadia, two new age winemakers who are driven by organic and ecological farming practises. Their sustainably farmed vineyard in South Africa is planted in deep, clay soils, allowing their old vines to grow flourished. Perfumed with flowers and rich notes of red berries, this Swartland treasure is smooth and gentle. Red fruit forward, it’s palate is balanced with earthy notes and a little touch of truffle and vanilla. This wine is just light enough to be drunk with lunch and we suggest to pair it with the sexiest charcuterie platter you can whip up. We’re talking all the fancy cheeses and meats you can’t pronounce. Add a little bit of raw honeycomb and fresh strawberries and you’ve got yourself a great time. Can we come too?
Profile
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemakers: Nadia & David, Nadia is a qualified soil scientist and viticulturist, she makes these wines with her husband, David.
Full price $70.00 from Direct 22-4-2020.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- South Africa
- Vintage
- 2018
- Cellaring
- 2028
- Preservatives
- Sulphides
- Alcohol by Vol.
- 13.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 15.0°C
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Slow-cooked rabbit stew
Ingredients
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits, jointed
- plain flour, for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon, sliced into thin strips
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine, the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
Directions
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.