Sir David Graaff First Baronet of Cape Town 2013 & Nadia Graves’s Steak with Bacon Mushroom Sauce – 30.06.2017

De Grendel Sir David Graaff 2013

Sir David Graaff was the progenitor of The Graaff family dynasty on De Grendel, which is situated on the Tygerberg Hills facing Table Mountain and Table Bay.

Sir David Graaff with his Holsteiners

The views from the Estate’s award winning Restaurant towards Table Mountain are magical.  Sir David Graff loved his cattle, in fact meat was his business from the time when, as a school boy, hr worked in his uncle’s butchery in Cape Town. He went on to play an important part in the Cape and early South Africa.  For his service, he was knighted by King for services to South Africa, creating him Sir David Graaff, First Baronet of Cape Town. His heirs, Sir de Villiers Graaff, Sir David Graaff and Sir de Villiers Graaff, the 4th Baronet, have continued with the successes and adding most recently vineyards, a modern cellar, a tasting and sales facility and a very successful restaurant.

Shiraz, the lead grape in the blend

The grapes for the Sir David Graaff First Baronet of Cape Town 2013, 80% Shiraz, 10% Cabernet Sauvignon come from 30 year old vineyards in Somerset West while the 10% Petit Verdot comes from 7 year old vineyards on the De Grendel Estate. Well matured vines means deep root systems and great extract and flavours in the grapes which take longer to ripen with the cooling breezes of False Bay ameliorating the summer heat in the vineyards.

The different grapes were hand harvested, selecting the grapes to avoid sunburnt grapes and raisined grapes.  The different grapes are separately vinified and matured for 15 months before the final blending takes place.  22 months of maturation takes place in all new tight grained French oak barrels, a total of 37 month’s maturation.  This, with the quality of the fruit, the acidity, the oak, all mean a wine which will cellar well and reward you in years to come.

Charles Hopkins, Founding Cellarmaster

It looks like
Bottled under a natural cork closure in a Bordeaux shaped bottle with an elegant ‘once-off’. In the glass, it is an opaque blood plum at the core which pales out to ruby garnet at the rim.

It smells like
Generous red and black berry fruits, plums, grands of white pepper and clove.

It tastes like
Brilliant from entry, sappy fruits, cranberry, bloodplums, mulberries and roadside brambles. Excellent full palate into which the tannins are beautifully interwoven leading to an elegant, very satisfying long aftertaste. A truly serious wine.

It’s good with
This is the perfect after dinner bottle over which to discuss the affairs of the world.  It is made for food. Hearty meats, lusty vegetarian dishes, all work well. Ian Bergh, Chef at the award winning De Grendel Restaurant has a number of suitable dishes for this wine on his menu.  Nadia Graves’s Steak with Bacon Mushroom Sauce is a perfect partner.  Click here for her recipe.

Nadia Graves, living and cooking in the Dordogne

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