: Bruwer Raats / Gavin Bruwer Slabbert
Main Variety : Cabernet Franc
Alcohol : 13.5 %vol
pH : 3.39
RS : 3.6 g/l
Total Acid : 5.9 g/l
Appellation : Stellenbosch
Type : Red
Style : Dry
2012 - scored 94 points by Tim Atkin (2015)
2012 - scored 92 points by Stephen Tanzer (June 2015)
2012 - TOP100 SA wines (April 2015)
2012 - Rated 4½ stars in John Platter 2015
2012 - Scored 91 points by Neal Martin from The Wine Advocate (0ct 2014)
2012 - Scored 95 points by Christian Eedes from Winemag (Oct 2014)
The wine shows a very complex, perfumy nose of liquorice, spice, aniseed, fennel and tarragon with a dark berry fruit character. Blackberries, redcurrant, cherry and a cedar wood spiciness follow through onto a very juicy mid-palate. The long, fine finish offers notes of cranberry, blueberry, cinnamon and dark chocolate. It is Cabernet Franc at its very best: lithe, supple and elegant.
Ageing Potential: 7 to 10 years.
Blend Information: 100% Cabernet Franc
Food Suggestions: Enjoy with Kudu or Springbok loin, beef carpaccio, rosemary rack of lamb or even with tuna sashimi.
In The Vineyard
Soil Type: 100% Decomposed Dolomite Granite.
Age of vines: 18 - 25 years.
Trellised vines and no irrigation.
All from Stellenbosch and grown only on decomposed dolomite granite, which gives a great acidity and freshness to the wine and adds minerality to the finish.
About The Harvest
Picking Date: Individual vineyard blocks each hand-picked at perfect ripeness the last week in February till the first week in March.
Grape Sugar: 24° - 25° Balling
Acidity: 6.0 g/l
pH at Harvest: 3.45
Yield: 6 - 7t/ha
In The Cellar
Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes are basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks and then aged for 18 months before bottling. Neither fined nor filtered.
Fermentation Temperature: 28°C
Oak Ageing: 18 months in French Vicard and Mercury oak barrels (25% new, 25% second, 25% third fill and 25% fourth fill).