Op Die Berg Chardonnay

The creamy, buttery profile of the wine balances the richness of these dishes, while its acidity cuts through fat for a harmonious pairing. Excellent choices include crab curry, grilled prawns and pork loin with apple or pear sauce. It also complements creamy mushroom risotto, roast chicken, and even subtly spiced dishes such as mild curries or herb-roasted vegetables. For cheese, enjoy with Brie, Camembert, Gruyère or aged white cheddar.

Currently, in their fourth generation, the Graaff’s can be attributed many successes, including supplying electricity to the city of Cape Town for the first time, building the biggest refrigeration company in the early 1900s called Imperial Cold Storage, the 1st Baronet was even the mayor of Cape Town at the age of 32. Today they are a progressive bunch with a focus on education and empowerment. The wine and their seat overlooking the whole of Cape Town speaks for itself. We invite you to get acquainted.

High on the Witzenberg Mountain range in Ceres, at an altitude of 960 meters above sea level, this unique ‘appellation’ exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The cooler night-time temperatures and hotter daytime temperatures during the growing season result in slower ripening and more concentrated fruit. Ceres fruit displays surprising cooler climate characteristics in comparison to other regions of the Western Cape. The vineyard is located on well-drained, soft, yellow shale soils. In winter, the vineyard soil is often covered with a layer of snow, providing the perfect conditions for dormancy of the vines, a much-needed resting and recovery period before the growth season starts.

The wine was barrel-aged ‘sur lie’ for 7 months while undergoing ‘bâtonnage’ twice a week before malolactic fermentation and once a month afterward to enhance mouthfeel and structure.

Handpicked at the break of dawn, carefully selected grapes were destemmed, crushed, and lightly pressed at De Grendel. After two days of settling, the juice was inoculated and transferred to 225-litre French Oak barrels for fermentation, with 38% in new French Oak barrels and the remainder in seasoned barrels.