What is Garnacha Peluda? Oxford Companion to Wine that it’s a synonym of Garnacha Peluda, a "downy-leafed variant of Garnacha Tinta". It has similarities to Grenache Noir and has smaller berries with thicker skins. “The grapes reach phenolic ripeness at lower sugar levels than Garnacha Tinta so the wines are generally lower in alcohol (no more than 13,5%) It occurs in France and Spain.

Garnacha Peluda, also known as “Hairy Grenache”, is a natural mutation of Garnacha/Grenache Noir. It is often referred to as “downy Garnacha” because the underside of its leaves has a distinctive hairy (peluda) texture. Wines made from this variety typically show lower alcohol levels compared to other Garnacha types, offering a fresher, lighter expression of the grape.

In 2018 Garnacha Peluda was planted at Kloovenburg in the Swartland. The first farm to plant it in South Africa.

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5°C. 60% of these grapes are then crushed and destemmed, whilst the remaining 40% is fermented as whole cluster. Natural fermentation takes place in open fermenters. Extraction is obtained by light punch - downs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to neutral oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled.

Tasting Notes: This wine is a unique, lighter alternative to typical heavy, high-alcohol Grenache, displaying high acidity and fresh red fruit, often compared to a "Pinot Noir of the North" in a South African context. Fragrant, with rose petals, spice, and dried herbs. Juicy and vibrant, dominated by strawberry and cherry fruit, with a lively, refreshing, and slightly grippy structure.

Food Pairing: This wine, a unique, hairy-leafed variant of Grenache, offers a refreshing style with high acidity and lower alcohol, making it versatile for pairing with savory, medium-bodied dishes. It pairs best with leaner, savory meats such as lamb, venison, turkey, or braised duck. It is also highly recommended with greek-style chicken, salmon, and savory vegetarian dishes.

ANALYSIS: ALC 14.15% | TA 4.3g/L | pH 3.86 | RS 2.6g/L