To produce the Cinsault Lone Wolf B Vintners, a spontaneous fermentation in whole and semi-carbonic bunches is carried out for 10 days before pressing with a basket press in a seasoned barrel. The wine then rests in cask for 10 months before bottling.
This is from an old bush vine vineyard on granite and schist soils in Stellenbosch – dryland farmed – it yields tiny amounts of grapes, between 4 and 6 tons per hectare.
B Vintners is a joint venture between Bruwer Raats, owner and winemaker of Raats Family Wines and his cousin, Gavin Bruwer Slabbert, who joined Bruwer as winemaker and viticulturist in 2009. B Vintners focus on creating a small collection of single vineyard, hand-crafted wines. Minimal intervention, with an organic attitude towards the winemaking results in wines that are textural and complex. All the vineyards are distinct, in high-lying areas, close to the ocean and planted on weathered soils with the aim of capturing the heritage and terroir in the bottle. Minimal intervention, with an organic attitude towards the winemaking results in wines that are textural and complex.