Delaire Graff is situated up against Botmaskop, the highest farm on the Helshoogte Pass, in the Stellenbosch Wine Appellation. This immaculately kept Estate has been in existence since the mid 1980s and is currently owned by Laurence Graff. Mr Graff is a renowned London Jeweller and Diamond Dealer, a bit like calling Michelangelo a painter, there is so much more to this man. He takes his social responsibilities very seriously and does much to lighten the lives of many.
The grapes for the Delaire Graff Cabernet Franc Rosé 2019, went through a hard time leading up to harvest with weather fluctuations at bud break and flowering. Fewer bunches per vine and uneven sized bunches and smaller berries. The grapes were harvested by hand in the early morning off Delaire Graff vines and from vines on the Helderberg Mountain. Morné Vrey the Estate’s Award Winning Winemaker, and his team destem the bunches and the berries are gently pressed.
The brilliant pink clarity of the wine is worthy of one of Mr Graff’s pink diamonds. The Delaire Graff Cabernet Franc Rosé 2019 is then made in the same way as the Delaire Graff Sauvignon Blancs to maintain the fresh fruit flavours. After fermentation the wine was left on the primary lees to develop the mid palate and build out the flavours. It was then prepared for bottling.
From a Burgundy shaped clear glass bottle, closed with a screw cap. The label is elegant and simple and says just what it needs to. In the glass, it is the colour of a gem bright pink diamond. The aromas and flavours run into each other, red berry fruits, blackcurrants and spun sugar. Lovely sappy finish, crisp and dry.
The Delaire Graff Cabernet Franc Rosé 2019 is a wine for any time. Perfect as a mid morning refresher, great with a lovely spring lunch. Great sundown sipper too. As a food wine it will do well with with a smoked chicken salad, a smooth angelfish or snoek paté, or with Sashimi. Those of you who like sushi, but don’t want the fuss of having to roll it up, can make my Deconstructed Sushi which I made on Expresso the Breakfast TV Show some years ago.
Michael’s Deconstructed Sushi with Avocado & Salmon Trout
What you’ll need
8 sheets nori
1 small carrot – cut into matchsticks
¼ English Cucumber – peeled & cut into matchsticks
1 red pepper – cut into matchsticks
1 ripe avocado – diced
100g smoked salmon trout – cut into matchsticks
500ml cold cooked sushi rice
red, white or rice wine vinegar
freshly milled black pepper
wasabi flavoured mayonnaise.
What you’ll do
Toast the seaweed briefly over an open flame or in your toaster. Prepare the vegetables, avocado and fish and set aside. In a bowl season the rice well with the vinegar, castor sugar, sea salt and freshly milled black pepper. Gently stir in the vegetables and fish. Place a sheet of nori on each of 4 plates and divide the rice mixture between them. Cover with a sheet of nori and serve with pickled ginger and wasabi flavoured mayonnaise.
Serve 4 as a first course to a meal
Read more about The Delaire Graff Estate, the wines, the restaurants and the beautifully appointed lodges – CLICK HERE