White Reserve

Extensive bunch sorting at Delaire Graff Estate’s gravity-fed winery formed an integral part of the quality control process. The Sauvignon Blanc grapes were destemmed and crushed, while the Semillon was whole bunch pressed, and both components were then barrel fermented at 17°C for 20 days.

Mild and dry conditions early in the season had a crucial impact on grape quantity and quality. Drier conditions limited berry mass and subsequent yields but also ensured outstanding quality. The cool ripening period aided early cultivars, and high-quality wines were prepared during this time. Each grape was handpicked in the cool early hours of the South African morning from four premium wine-growing regions across the Western Cape: Darling, Durbanville, Elgin and Stellenbosch.

Maturation took place in 330-litre French oak barrels for five months, after which the wine was blended and then returned to the barrel for another five months.