When you drive over the top of the Helshoogte Pass between Stellenbosch and Groot Drakenstein in the Stellenbosch Wine Appellation, apart from the fabulous view, you will drive past, hopefully into the Delaire Graff Estate.
Two award winning restaurants, the eponymous Delaire Graff Restaurant where Michael Deg and his team provide fabulous food with a view and Indochine, where Virgil Kahn and his team provide some stunning Asian style plates. Both the restaurants serve plates which are matched to the Delaire Graff Wines.
The grapes for the Delaire Graff Chardonnay Banghoek Reserve 2016 are grown on the Estate’s Mountain Vineyards. They are hand harvested before dawn at different times in the ideal ripeness window. In the cellar, Winemaker Morné Vrey and his team and his team sorted before being whole bunch pressed and the juice barrel fermented. Maturation takes place for ten months in 225 litre French oak barrels, of which 40% were first fill. No stirring or malolactic fermentation took place.
It looks like
Bottled in a Burgundy shaped bottle under screw cap. In the glass, it is a pale golden straw with lime green flashes.
It smells like
Citrus, undertow of oak and its concomitant vanilla and spice.
It tastes like
Layer upon layer of fabulous windfall citrus, ripe white fleshed peaches and sappy pears. The oak in spectacular support of the fabulous fruit. The whole coming together with a touch of river stone minerality in a serious long aftertaste.
It’s good with
This is a serious sipper and a made for food wine. I love a large butter and herb roasted organic chicken with a wine like this. However, it is great with gamefish, smoked fish, seafood, pork and veal. Anina Meyer’s Prawn & Coconut Curry is a great match. Click here for her recipe. So thrilled to be able to use Anina’s recipes to pair the with wines.
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