Delaire Graff Wine Estate is a luxury tourist destination overlooking the Banghoek Valley in the Stellenbosch Wine Appellation. Apart from the sublime choice of wines, the Estate boasts much awarded restaurant, a spa and a series of lodges with views of the side of the majestic Simonsberg and the Western reaches of Stellenbosch.
One of the things that I enjoy about this wine is the 8% of Semillon, which Morné Vrey blended with the Sauvignon Blanc in the fine blend. This fine grape gives a bit of gravitas to the wine and reins in the puckishness of the Sauvignon Blanc.
The weather conditions which lead up to this vintage, created a lighter crop with smaller berries, and a perfect grape with good acidity and balanced residual sugars. Components in the blend came from four premium wine regions, Durbanville, Stellenbosch, Darling, and Franschhoek, all part of the Coastal Region Appellation. Once in the cellar, the grapes received partial skin contact and were gently pressed, retaining freshness. Fermentation of the Sauvignon Blanc lasted 3 weeks. The Semillon component was fermented in new French oak barrels for 3 weeks, adding additional body and dimension. It was left on the lees for 5 months post fermentation, adding to the depth of flavour before being blended and prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. The label is classical simple Delaire Graff. In the glass, the wine is a pale straw in colour. Aromas and palate segue one into the other as the wine slowly rolls out over the tongue. Tropical fruits, desiccated pineapple, mango and guava are supported by a fynbos herbaceousness, crushed blackcurrant leaves. The wine is beautifully balanced, with a long concentrated farewell to the palate. Eminently drinkable now though will reward you after a year or two of cool cellaring. The stocks of the 2020 are low and the 2021 vintage of this wine will be available from June.
The Delaire Graff Coastal Cuvée Sauvignon Blanc 2020 is delicious on its own as a refresher. It is brilliant with food. Perhaps as an appetiser leading into a first course or a main course at lunch, which would be a good match. Both the restaurants on the Estate offer a variety of dishes which are perfect partners, though we can’t all get there. Dianne Bibby’s Barley Salad with Sumac Roast Butternut is just such a great match. Click HERE for her recipe.
The Estate is offering a 15% discount promotion from the 28th – 30th of May
Read more about the Delaire Graff Wine Estate – CLICK HERE