People love to grill and cook over an open flame. The very nature of grilling and barbequing is built into the human DNA. It’s of part of out genetic makeup, with the earliest recorded evidence of barbequing being discovered by archaeologists in South Africa. It appears that this is no coincidence as South Africans take barbeque, or “braai”, quite seriously. So much so that in September each year when they celebrate their Heritage Day, they call it “Braai Day”.
And what would be a great Braai without a red wine? There are numerous options but wine is a great match and we have one that was made specifically for the exercise, the 2019 Braai Cabernet Sauvignon, whose production is overseen by Bruwer Raats of the highly respected Raats Family Wines. The name pretty much sums it up and pulls no punches and what gives it its appeal is not only its impressive value, but the quality in the bottle. A wine with a specific purpose that’s made for the one thing that most people love to do, hang out with loved ones and cook something on the grill. Happy grilling and chilling.
90 pts Wine & Spirits Dec 2021
The first impression this wine gives is green herbs and umami—think nori and perilla seed. Its jammy blueberry fruit is pulled back by that herbal impression. Well-balanced, this would make for a versatile pour at the table, a good match for anything off the grill, as the name braai would suggest.
3 ½ Stars 2022 Platter’s South African Wine Guide
Delicious homage to the barbeque. Cab does the cooking in fine 19 (85 pts), usual abundance of black fruit, broad tannins in support.
A bold yet elegant Cabernet, Braai’s version delivers abundant notes of dark berries with a hint of matchstick. The essence of a braai is captured in this easy-drinking Cab. It is your go-to companion for socializing any night of the week and it seamlessly complements a wide range of flavors (particularly anything prepared over open flame!).
GEEKY WINEMAKING STUFF:
The soil consists of limestone, shale and duplex with sandy top layers & granite that contains both Hutton and clovelly on the top of the foothills and loamy gravel soils lower down.
Vines range from 8-20 years old.
Grapes were harvested by hand in the cool early morning hours.
A combination of punch-downs and pumpovers were performed regularly during fermentation to facilitate the extraction of color, tannins and fruit aromas. Following fermentation, the tanks were drained and the skins gently pressed.
Approximately 25% of the wine was aged in a combination of 225 liter and 300 liter French oak barrels for 12 months. The remainder was aged in stainless steel tanks.
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