Wine of the Week 63: Love Rosé by Delaire Graff Estate

Crushed berries and candyfloss with a slightly minty nose… it’s a serious rosé with all the depth of character of its cabernet franc varietal, but each sip speaks of summer, of joie de vivre, of carefree but special occasions. And now there’s a limited-edition bottle of the Cabernet Franc Rosé 2025 by Delaire Graff Estate that pays tribute to romance this February. Love Rosé has a beautifully bespoke label and is available on the Stellenbosch estate… the perfect excuse to head to the luxuriously refurbished wine lounge perched high on the Helshoogte Pass, to celebrate the art of love and seriously good wine.

One of a kind

It was 19 years ago that winemaker Morné Vrey decided to make a rosé from 100% cabernet franc for Delaire Graff Estate. A pioneering move back then in South Africa, the choice of varietal was inspired by the time he’d spent working at wineries in Bordeaux, France, the UK and New Zealand.

“It’s like making sauvignon blanc, but blush-coloured,” he says. “We have dedicated cabernet franc vineyards. The vines are grown in the style of a sauvignon blanc, with a closed canopy, so not too much sun, and picked early to ensure dynamic flavours.” Morné and viticulturalist Kallie Fernhout work closely with trusted producers in the Simonsberg and Helderberg mountain ranges to source the very best cabernet franc grapes, putting thousands of kilometres on the odometer every growing and harvest season, and are involved at every step.

Distinct style and flavour

This region of Stellenbosch is renowned for rich, granite-based soils and cooling sea breezes, which create optimal conditions for balanced ripeness, natural acidity and concentrated flavours. At Delaire Graff Estate, the wine-making process is carefully managed to optimise the elegant flavour profile and delicate colour.

After being destemmed and crushed, grapes are gently pressed to preserve their colour and texture. Following settling, Morné selects a yeast to enhance the distinct style and flavours of cabernet franc for the fermentation. He leaves it on fine lees with fortnightly stirring to develop palate weight, and finally blends in a small portion of barrel-fermented rosé to add further depth to the flavour profile.

Perfect pairings

As well as accompanying summer sunsets and romance, this elegant rosé is a versatile partner to a surprising number of dishes. Chef Clinton Jacobs has found it pairs well with lamb, its acidity cutting through the richness and complementing the herb and grape sweetness in the rolled Karoo lamb belly served at Delaire Graff Restaurant. He also recommends it with the Restaurant’s  Malay pickled mussel salad, with seared tuna, beetroot and anchovy, and with crayfish, the red-berry fruit and acidity balancing the sweet shellfish and buttery bisque. At home, pair it with anything from a simple chicken salad to steak tartare, and vegetable dishes where freshness, acidity and finesse are key.

La vie en rosé…a wine that turns any moment into an occasion to be savoured, and one that is best enjoyed while still young.
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