Delaire Graff Summercourt Chardonnay 2017, so good with Christine Capendale’s Curried Mussels…

Delaire Graff Summercourt Chardonnay 2017

The grapes for the Delaire Graff Summercourt Chardonnay 2017 were produced in drought conditions, known to be the worst in the Western Cape’s living memory. What did happen was that lighter bunches with smaller berries were produced, healthy grapes which as a result of below average cool temperatures at night, took longer to ripen which of course simply added to the brilliant flavours. Summercourt Vineyards border on Delaire Graff at the top of the Banghoek Valle in the Stellenbosch Wine Appellation.

Delaire Graff’s Award Winning Winemaker Morné Vrey & CWG Protégé Morgan Steyn

The Delaire Graff Summercourt Chardonnay 2017 grapes were picked early in the morning to preserve the temperature and the integrity of the grapes. These were whole bunch pressed and the juice taken to stainless steel tanks to initiate the fermentation process until 50 percent complete. The fermenting juice was then racked into 3rd and 4th fill French Oak barrels where fermentation was completed. Wine was then left in barrel for two months, during which time batonnage took place. The wine was then racked off the barrels and allowed to mature on its primary lees for six months before being prepared for bottling.

Chardonnay Grapes awaiting Whole Bunch Pressing

From a Burgundy shaped lime green bottle closed with a screw cap. The label is classical simple for the Delaire Graff Summercourt Chardonnay 2017. In the glass, it is gem bright pale gold with lime green flashes. The aromas and flavours follow one after the other with ripe white fleshed peaches and ripe winter melon  and sweet tropical limes. On entry the generosity of flavours, the fine golden thread of acidity, billow out into the opulent mid palate, really showing off Chardonnay with well applied oak. Flavours intermingle in the long and gently waning aftertaste. Rich, round and sappy.

Christine Capendale’s Curried Mussels

This could be a wine for sipping at sundown. It works brilliantly with food. The Two chefs on the Estate, Kieran White in the Delaire Graff Restaurant and Virgil Kahn of Indochine [Eat Out Top 30 2018] will both give you some superb dishes to match this wine. Christine Capendale’s Curried Mussels certainly have the stature to be the perfect partner to the Delaire Graff Summercourt Chardonnay 2017.

Christine Capendale of

Christine Capendale’s Curried Mussels
This is a fabulous, quick and light meal that can be made with frozen mussels – thaw it in the fridge overnight and drain well.  If you love mussels and don’t live close to the coast/or have access to fresh ones – this is the dish for you!

Serves 4
500g    mussel meat
1 onion, chopped finely
1 green pepper, chopped
50g butter
2 garlic cloves, crushed
1 chilli, chopped
5ml turmeric
10ml cumin seeds
10ml curry paste or masala of choice
200ml cream
10ml cornflour (mix with a little water to make a paste)
salt & black pepper to taste
fresh coriander for serving

Saute the onion and garlic in the butter for about 3 minutes and add the green pepper
Add the chilli, turmeric, cumin seed and masala and cook for a few minutes
Add the mussels and cream. Simmer for about 5 minutes at a gentle heat and thicken with the cornflour paste
Adjust the seasoning and serve with rice and fresh coriander

Read more about Delaire Graff Wines – CLICK HERE

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