Ashbourne Pinotage 2018

Planning a visit to Delaire Graff Estate always sets this vivid expectation of something profound.

The natural grandiosity of the Delaire Graff Estate lies in these breathtaking mountains surrounding the property, where it is nestled up in the Helshoogte pass, overlooking its Stellenbosch vineyards. One can imagine the views that form the perfect backdrop to their outstanding restaurants, state-of-the-art winery, lodges, landscapes, spa, and boutiques.

14th in the global rankings

Delaire Graff Estate has been placed 14th in the global rankings by World’s Best Vineyards, placing first within the African continent.

Incredible backdrop for art and sculpture

The estate acts as an incredible backdrop for art and sculpture, where Laurence Graff’s collection showcases some of South Africa’s finest contemporary artists.

Delaire Graff retained its first growth status for the seventh year

In the Tim Atkin South African Report 2020, Delaire Graff retained its first growth status for the seventh year.

We chose an aromatic and spicy dish from our Indochine restaurant to pair with the Botmaskop 2018 – a beef Rendang curry. The rich fattiness of brisket cooked in lemongrass, cinnamon, and coconut curry complements the tannin and substantial structure, translating into a rich, smooth texture.
– Tendai Marisa – sommelier at Indochine

MATCHMAKING BEEF RENDANG WITH DELAIRE GRAFF BOTMASKOP 2018

  • Usually, when dealing with hot and spicy dishes, the rule of thumb is to select a wine with some residual sweetness acting as a foil for the spice. Chef Virgil Kahn knows how to leave enough room for a profound red wine to showcase its subtle nuances.
  • The high intensity of dark fruit in this wine marries the aromas of coconut, chili, and spice as the coconut also deepens to a nutty sweetness.
  • Slow-cooking the beef turns the protein spoon-tender, complementing the tannin and creating a velvety mouthfeel.
  • A pinch of ginger in your curry will also complement a rich red wine and lift the freshness. Spices such as cloves and anise will elevate the fruit in your wine.
  • Alcohol or glycerol also adds the perception of sweetness and contributes to the viscosity when bigger wines are paired with spicy dishes, balancing the overall experience.

Asado-style Argentinian beef short ribs with a chimichurri sauce will elevate this pairing, and it is super easy to prepare.

You need: half a cup of olive oil, two tablespoons of red wine vinegar, 1 cup finely chopped parsley, four cloves of garlic cut into fine flakes, one red chili deseeded and finely chopped, one generous pinch of dried oregano, and salt and pepper to taste.

Mix ingredients in a bowl and add the oil. Refrigerate overnight for the flavours to be released. 

Our Experience

Planning a visit to Delaire Graff Estate always sets this vivid expectation of something profound. I have been fortunate to visit and enjoy this estate in all its facets. Speaking of facets: In 1960, the proprietor, Laurence Graff, founded the Graff Diamonds Company and added this sparkle to the Delaire repertoire, which seeped its way into all the brilliantly shaped experiences here, including Graff Diamonds and a remarkable collection of art.

Upon entering the estate, a visual intensity greets you, shaped by lush green and manicured gardens. Lifesize sculptures are opening their arms in a welcoming and exhilarating gesture. As soon as you can tear your eyes from both the natural and crafted elements of this special place, friendly staff will greet and direct you to where you need to be. All this naturally sets the bar for an exceptional experience, and the level of service follows suit. Although the art, lodge, and spa are each deserving of praise, we are standing still to explore one of the jewels in its wine crown: the Botmaskop 2018.

Botmaskop is a classic red blend and the winemaker, Morné Very, is no stranger to perfecting a red blend of this intensity. As the winter chills sets in, this is a wine one naturally gravitates to, and chef Virgil Kahn has confidently paired this with his beef Rendang curry; I cannot think of a better combination.

The wine can do with some aeration, but as it wakes up, the initial aromas of freshly picked rosemary twigs, fennel, dark cherries, fynbos, and cool wet slate announce a lovely delicacy about this wine. Its aromatic perfume will become more robust as some evolution occurs and the wine has some time to breathe. The wine lets you indulge in its primary aromas of rosemary, pink peppercorns, black cherry, and plum with hints of cedar and salted dark chocolate shavings. Blending Cabernet Sauvignon, Merlot, Shiraz, Petit Verdot, Cabernet Franc, and Malbec combine red and black fruit, spice, and intensity for a wine of such nature with your favourite, intense curry. Just remember to allow the wine some time at first and maybe enjoying the first glass on its own. The most significant selling proposition of this wine is that it is so approachable and mouth-filling. Yet, it still has the structure to age and develop more tertiary characteristics. This kind of wine is always received well at a dinner table with diverse tastes preferences, so trust us, you cannot go wrong.

See it for yourself

Gallery of our experience.
All images copyright Samarie Smith and/or the featured estate.

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