The grapes to produce the Cabernet Franc Dolomite Raats were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation at a temperature of 28°C, the grapes were basket pressed and underwent malolactic fermentation in stainless steel tanks.
The grapes come from Stellenbosch and are grown only on decomposed dolomite granite soils. This lends itself to great acidity, freshness and an extended mineral finish.Individual vineyard blocks where hand-picked at perfect ripeness during February.
Bruwer Raats from Raats Family Wines, is a good giant man and his reputation is starting to match his stature. His mastery of chenin blanc and cabernet franc is bringing him praise from around the world as Stellenbosch’s “most exciting and forward-thinking winemaker”. As part of the new wave of South African winemakers, Bruwer produces soil-specific wines that embody the unique characteristics of the region. With manual harvesting, pressing of the whole bunch and the use of natural fermentation without clarification or filtering it helps him to create world-class wines. From 25-year-old sapling and pergola vines grown both on decomposed granite soils and on the arenaceous soils of Table Mountain. The vines are not irrigated and produce about 7 quintals per hectare.