2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.05
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Drinking Window up to five years from bottling
Region Simonsberg-Paarl
Soil Granite-based soils
Fermentation Vessels Barrel
Pressing Method Destemmed
Production Details After being destemmed and crushed at Delaire Graff Estate's state-of-the-art gravity-fed winery, grapes were gently pressed to ensure perfect colour and texture. Following settling, fermentation took place, with yeast selected to beautifully complement the unique style and flavours of Cabernet Franc. Left on fine lees with fortnightly stirring to develop palate weight, the final blend included a small portion of barrel-fermented rosé to add extra depth to the flavour profile.
Tasting Notes
Nose: freshly crushed berries, candyfloss, minty
Palate: richly textured, crisp, balanced acidity, dry finish
Sources: store.delaire.co.za ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.1 g/L
pH 3.15
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Production Details A season that presented near-perfect growing conditions, which impacted favourably on the grape quality. The harvest itself was completed ahead of time, the result of a long dry summer followed by heavy December rainfall. Earlier in the year, when talking about the anticipated 2023 vintages, Winemaker Morné Vrey commented that the Delaire Graff Cabernet Franc Rosé had the potential to mature into the best the Estate had ever crafted. Grapes were handpicked in the cool early hours of the South African morning from selected vineyards across Stellenbosch, with the majority grown on the magnificent Simonsberg and Helderberg mountain ranges. After being destemmed and crushed, the grapes were gently pressed to ensure perfect colour and texture. Once settled, fermentation with a selection of yeast to beautifully complement the unique style and flavours of Cabernet Franc took place. Left on fine lees with fortnightly stirring to develop palate weight, the final blend included a small portion of barrel-fermented rosé to add extra depth to the flavour profile.
Tasting Notes
freshly crushed berries, candyfloss, minty nose, richly textured palate, crisp acidity, balanced acidity, full dry finish
Sources: www.delaire.co.za ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.4%
Residual Sugar 2.8 g/L
pH 3.15
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Lees Aging 0.7 months (21 days)
Production Details The grapes were gently pressed, fermented for roughly 3 weeks at 15°C and 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 and ensure the beautiful crisp pale colour.
Tasting Notes
ripe strawberries, cassis, candyfloss
Sources: www.delaire.co.za ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.4%
Residual Sugar 3.1 g/L
pH 3.24
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Production Details Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period. Despite the smaller yields, the harvest season produced outstanding quality berries resulting in great wines with respectable aging potential. The flavours and fruit concentration are particularly evident, as the red cultivars achieved ultimate alcohol and sugar levels. The grapes were handpicked in the early hours of the morning from selected vineyards on the Helshoogte and Helderberg Mountain. 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.
Tasting Notes
ripe strawberries, cassis, candyfloss, juicy, crisp, dry finish
Sources: www.delaire.co.za ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
pH 3.06
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Production Details 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.
Tasting Notes
ripe strawberries, cassis, candyfloss, juicy, crisp, dry finish
Sources: www.delaire.co.za ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.9 g/L
pH 3.09
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Production Details 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.
Tasting Notes
ripe strawberries, cassis, candyfloss, dark red berries, cream
Sources: www.delaire.co.za ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.05%
Residual Sugar 3.9 g/L
pH 3.15
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cabernet Franc
Cabernet Franc100%
Region Simonsberg-Paarl
Maceration 0.16 days
Production Details 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.
Tasting Notes
ripe strawberries, cassis, candyfloss, dark red berries, cream, juicy, crisp, dry finish
Sources: www.delaire.co.za ↗ · Compare this vintage