The grapes to produce the Cabernet Franc Family Raats 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 16 to 18 months before bottling. Neither fined nor filtered. Fermentation Temperature: 24 to 26°C.
From their highest lying vineyards, between 300 and 400 meters above sea level, grown exclusively in decomposed dolomite granite soils. Vines are unirrigated and yield approximately 6 tons per hectare.
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.