Wines Swartland Neil Ellis - Grenache Piekenierskloof ward - 2020

Viniou Reviews

Neil Ellis’s 2020 Grenache from the Piekenierskloof ward in Swartland reveals the new face of South African red winemaking, where finesse and expression are key. This single-varietal cuvée is crafted from Grenache grapes sourced from the elevated vineyards of Piekenierskloof, an area celebrated for its old vines and minimal interventionist viticulture. The vintage 2020 displays the radiant energy of a warm, dry growing season, which has concentrated the fruit while preserving intrinsic freshness—hallmarks of the Neil Ellis style. Expect an aromatic bouquet layered with wild strawberries, ripe cherries, and hints of pepper and garrigue, complemented by subtle smoky undertones and a gentle influence of oak, owing to a considered aging process that favours elegance over heaviness. On the palate, the wine offers a supple, medium-bodied texture, silky tannins, and a lively finish marked by red-fruited purity and savoury complexity.

Swartland, situated within South Africa’s Coastal Region, has garnered international attention for its dynamic, terroir-driven wines. The region is characterised by granite and shale soils, which promote deep root systems and contribute to the finesse of the wines. The climate is Mediterranean, with dry summers and moderate rainfall, ideal for low-intervention viticulture and particularly suited to varieties like Grenache. Swartland’s recent renaissance is rooted in a combination of old vine material, sustainable farming, and winemaker innovation, offering wines with distinct character and regional identity.

For food pairing, this Grenache’s aromatic freshness and supple structure are especially versatile. It shines alongside grilled lamb chops infused with rosemary or spiced chicken tagine, but also complements Mediterranean vegetable tarts or Provençal ratatouille. For a nod to South African cuisine, consider pairing it with Karoo lamb or a traditional bobotie; the wine’s fruit-driven profile and subtle savoury notes will harmonise beautifully with both meat and aromatics.

Serve this wine slightly cool, ideally at 16-18°C, to enhance its aromatic vibrancy and fresh finish. Decanting for around 30 minutes will allow the floral and herbal notes to fully emerge. Enjoy over the next five to seven years for optimum pleasure.