Sir David Graaff

Heavier, fattier, saltier and spicier meat dishes. French Cassoulet made with harricot beans, chorizo, guinea fowl and pork will be another great compliment to this full-flavoured wine. A classic Coq au Vin will work equally well.

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.

The 2015 vintage was particularly dry and windy during flowering, which resulted in a 15% smaller crop in the coastal region. As a result of this, the harvest was 10 to 15 days earlier than normal, the vineyard growth was less, and the bunches were smaller. These conditions, however, produced berries with a much higher concentration of fruit flavours. Taking all of this in consideration, the 2015 vintage has the potential to be one of the finest vintages in recent years – if not the best in recent memory.

At a total of 22 months of maturation, this wine is the ultimate expression of longevity and potential.

Hand-selected, individually vinified and matured for 16 months in 100% new, tight grain French oak barrels before blending, the wine consists of 50% Shiraz, 40% Cabernet Sauvignon and 10% Petit Verdot. After blending, it was returned to the same new barrels and nurtured for a further 6 months.