Delaire Graff2017-06-15T13:46:53+00:00

Welcome to our luxury Winelands experience at Delaire Graff Estate, a world-leading destination for wine, art and hospitality in an unrivalled setting.

www.delaire.co.za

History

The founding of Graff Diamonds in 1960 by Laurence Graff marked the start of an astonishing journey spanning over five decades. Throughout its rich history, Graff is said to have handled more diamonds of notable rarity and beauty than any other jeweller, and to this day continues to inspire and excite the world’s most discerning clientèle.

An avid collector of modern and contemporary art, a world leader within the diamond industry and an equally devoted philanthropist, Laurence Graff opened the doors to Delaire Graff Estate in 2009. Having transformed the Estate into an extraordinary luxury destination – The Jewel of the Cape Winelands – nestled in the heart of South Africa’s Stellenbosch Valley.

Estate Overview

  • Designed with the discerning global traveller in mind, savour breathtaking, uninterrupted views of the Stellenbosch Valley.
  • Striking Cape Dutch architecture meets African artefacts and styling, with original art from Laurence Graff’s personal collection.
  • Enjoy award-winning wines from our state of the art winery, dine in flagship restaurants and book a stay at one of our Lodges – the ultimate in privacy and exclusivity.
  • Known as the Jewel of the Cape Winelands, Delaire Graff is nestled in the heart of South Africa’s Stellenbosch region on the crest of the panoramic Helshoogte Pass in the Banghoek Valley.
  • The 20 hectares of Delaire Graff Estate Vineyards are rooted in some of the oldest soils on earth and enjoy the combination of maritime and mountainous terrior.
  • Plantings are predominantly Bordeaux varietals and Chardonnay, all picked and tended by hand.
  • A long, slow ripening season ensures world-class clarets and red wines big in structure with soft tannins and elegance.

Delaire Graff Wines

The grapes received four hours of skin contact to acquire the perfect colour. The grapes were gently pressed, fermented for almost 3 weeks at 14˚C and then left on primary lees post fermentation. The wine is made in the same style as Sauvignon Blanc from vineyards to cellar to maintain the lovely fresh fruit characters.

Made from 100% Cabernet Franc, this unique Rosé displays flavours of ripe strawberries, cassis and candyfloss with dark red berries and cream on the mid palate and a juicy, crisp and dry finish.

The classic maritime Sauvignon Blanc, made from grapes sourced from four premium wine regions, reveals aromas of cut grass, asparagus and hints of citrusy tropical fruit.

The grapes did not receive any skin contact and were gently pressed. Fermentation lasted 3 weeks at 15˚C. The wine was left on its primary lees for 5 weeks post fermentation and and after blending and extra 3 months on fine lees.

Our Coastal Cuvée is rich in tropical fruit flavours, underpinned by layers of blackcurrant, gooseberry and nettles. Well balanced and complex, it finishes long, with concentrated fruit and fresh, crisp acidity.

The grapes received partial skin contact and were gently pressed, retaining freshness. Fermentation lasted 3 weeks at 15˚C. A 4% 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.

Sumptuous and opulently juicy, the Summercourt Chardonnay offers bright, zesty white peach and tropical fruit which plays harmoniously on the palate and finishes with a refined minerality.

The grapes were whole bunch pressed and placed in stainless steel tanks to initiate the fermentation process until 50 percent complete. Juice was then moved to 3rd and 4th fill French Oak barrels where fermantation was completed. Wine was then left in barrel for two months, stirred and transferred to tank where it remained on primary lees six months for further maturation.

Light golden wheat colour. Layered expressions of citrus and tropical fruit with subtle layers of honey and almonds in the background. Balanced and superbly structured, the flavours are complimented by a delicate minerality.

Extensive bunch sorting formed part of the quality management process. The grapes were whole bunch pressed with no sulphur added and barrel fermented for 14 days. Maturation took place in French barrels for 10 months with 60% in 400 litre barrels and 40% in 2500 litre barrels. No batonage or malolactic fermentation took place, in order to retain freshness.

Elegant with layered nuances of vanilla, peaches and honeycomb. A hint of minerality adds to lingering finish.

Extensive bunch sorting of the grapes formed part of the quality management process. The grapes were whole bunch pressed and barrel fermented for 14 days. Maturation took place in 225 litre 40% new French barrels for 10 months. No batonage or malolacic fermentation took place, in order to retain freshness.

An expressive bouquet of smoky floral and citrus notes on the nose. On the palate, almonds, pears and passion fruit are supported by a crisp acidity and fine spicy minerals.

Extensive bunch sorting of the grapes formed part of the quality management process. The grapes were whole bunch pressed and barrel fermented for 14 days. Maturation took place in 225 litre 40% new French barrels for 10 months. No batonage or malolacic fermentation took place, in order to retain freshness.

Zesty citrus, lime and almond with layers of pineapple, passion fruit and gooseberries. A crisp, spicy minerality adds to a long and lingering finish.

Extensive bunch sorting formed part of the quality process. The Semillon was whole bunch pressed and the Sauvignon Blanc was destemmed and crushed. Both were barrel fermented at 17˚C for 20 days. Maturation took place in 225l old French oak barrels for 5 months. The wine was then blended and kept in tank on primary lees for an additional 8 months.

This juicy, ripe and approachable Shiraz with its ruby colour and purple tints has a spicy white pepper undertone as well as lavender and dark red fruit aromas of mulberries. It is characterised by versatility, demonstrating a smooth a soft palate with a savoury finish.

The wine was matured for twelve months in old French oak barrels to maintain the freshness of this varietal. Fermentation took place at cooler temperatures to ensure gentle extraction of fruit flavours.

Powerful, yet elegant and polished. A red blend with classic aromas of dark berry fruit, spice and cassis. The softness of tannins and balance in structure complete this wine on the palate. Optimal ageing potential of 5 – 8 years.

Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed only, not crushed, to ensure gentle extraction of fruit flavours. Whole berry fermentation and gentle punch downs ensured extra care in handling of grapes. After basket pressing, the wine matured in French oak barrels for 16 months where malolactic fermentation took place.

Velvet textured, complex and powerful. Cassis, dark fruit and spicy flavours dominate in a layered and lingering delivery. The wine is suited for aging of 6-10 years.

The nose is characterised by freshness and spice, vanilla pod, dark chocolate and hay aromas. Silky and smooth on entry, the wine has a flinty minerality with subtle tannins and huge length and persistence. The flavour profile is dominated by tangy, ripe, almost over-ripe red berries together with brambles and cassis – classic flavours expected in a top quality claret.