Some of the earliest archaeological evidence of a barbecue (braai) was found in South Africa and this wine is a celebration of that heritage.
The essence of Braai is captured in this bold Cabernet Sauvignon blend which has aromas and flavours of dark berries, earth and smoke.
Blended with 88% Cabernet Sauvignon, 9% Cabernet Franc , 2% Petit Verdot and 1% Malbec.
After hand-harvesting in mid-March and a careful sorting of the fruit, the bunches were de-stemmed before crushing and pumping into open-topped stainless steel fermenters. Following the fermentation the wine was matured for 12 months in French oak barrels.
Food Match: On its own or with a good steak
Serve at: 16C – 18C