2009 Grangehurst Nikela

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2009 Grangehurst Nikela


Handcrafted. Traditional. Unhurried.
These three words epitomise Jeremy Walker’s winemaking, with one notable omission – Delicious. By ‘Unhurried’, Jeremy is alluding to the fact that he doesn’t release a wine until he believes it is ready to be enjoyed, which is evident in the current vintages being 2008 and 2009!

Tasting Notes 


Dark ruby/garnet colour


Red berries with some mint, cedar and mocha aromas & flavours.


A full-bodied, elegant barrel-matured red wine with smooth, ripe tannins.

2009 Grangehurst Nikela


Jeremy Walker founded Grangehurst in 1992, when he converted his fathers’ squash court into a makeshift wine production cellar. He used the ‘squash court cellar’ to make his first 6 vintages, only moving out after the 1998 vintage.

Jeremy was invited to join the prestigious Cape Winemakers Guild in 1996 and was one of the longest standing members when, in order to let a young winemaker take his place in the sun, he elected to step down in 2021.

The word “Nikela” (pronounced “Ni-care-la”) is a Nguni (Xhosa/Zulu) word meaning “to offer a gift of dedication, respect or a tribute to one’s ancestors” – this wine being a tribute to winemaker Jeremy Walker’s late parents, Eddie and Betty, who contributed greatly to the establishment of Grangehurst, which was named after their childhood homes – “The Grange” and “Hurst Close” – in England.


Selected from prime Helderberg and Simonsberg vineyards in Stellenbosch. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from these vineyards – especially those in the Helderberg.


After destalking and crushing the grapes, the mash was fermented in open tanks for between 5 and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimum extraction of colour, tannin and flavours. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in basket presses. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. Malolactic fermentation occurred in tanks and barrels.


This wine was clarified according to the natural settling and racking method, which does not involve the use of any fining agents, centrifuges or filters – a natural, unhurried method of clarifying wine.

Barrel Maturation

The various component wines – Cabernet Sauvignon, Pinotage, Shiraz, Merlot and Mourvèdre – were matured in 225-litre French oak barrels for 29 months.


Bottled at Grangehurst using a gentle gravity flow filling system. The wine flowed from the elevated bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only stage during the entire winemaking process that the wine was filtered.


Year 2009
Bottle Size 750ml (also comes in a Magnum Gift Box)
Cultivar 45% Cabernet Sauvignon, 31% Shiraz, 16% Merlot, 1% Mourèdre
Country South Africa
Alcohol content
14.5% alc vol 
Units of Alcohol per Bottle 10.9 units
Type Red Blend
Cellaring Potential

Recommended drinking up to 20 years from vintage.

Food Matching Enjoy this wine with fine cuisine such as yellowfin tuna ravioli, balsamic pan-seared chicken livers, grilled kabeljou or slow-roasted lamb shanks.
Allergen Information Contains sulphites
Origin Stellenbosch
Appellation WO Western Cape