Home / Wines / Braai Cabernet Sauvignon, Indaba

Indaba

Download full size images

The earliest archaeological evidence of a barbecue (braai) is found in South Africa - this wine is a celebration of that heritage.

The essence of braai is captured in this bold Cabernet blend, which displays aromas and flavours of dark berries, earth and smoke – the ideal complement to a wide range of bbq-friendly flavours. A blend of 98% Cabernet Sauvignon, 2% Merlot.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

3.1 g/L

pH

3.80

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Bruwer Raats

VARIETY

Red Blend

TIME IN OAK

12 months (25% of blend)

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2018 harvest kicked off seven to fourteen days later in most regions. Day temperatures were notably warmer and night temperatures colder than usual due to the dry conditions. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, with temperatures reaching 35°C, none of the usual heatwaves were present. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy with limited incidences of pests, diseases or rot thanks to the dry weather.

Vinification details

The grapes were harvested by hand in the cool early morning. They were gently de-stemmed and sorted before being crushed and pumped to stainless steel tanks for fermentation. A combination of punch-downs and pump overs were performed regularly during fermentation to facilitate the extraction of colour, 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 litre and 300 litre French oak barrels for a maturation period of 12 months. The remainder was aged in stainless steel tanks.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

The earliest archaeological evidence of a barbecue (braai) is found in South Africa - this wine is a celebration of that heritage.

The essence of braai is captured in this bold Cabernet blend, which displays aromas and flavours of dark berries, earth and smoke – the ideal complement to a wide range of bbq-friendly flavours. A blend of 88% Cabernet Sauvignon, 11% Cabernet Franc and 1% Petit Verdot.

Technical analysis

ALCOHOL

13.7 %

RESIDUAL SUGAR

3.4 g/L

pH

3.80

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Bruwer Raats

VARIETY

Red Blend

TIME IN OAK

12 months (25% of blend)

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

Vintage conditions

Following a short and dry winter, the 2017 vintage brought extremely dry but ideal weather conditions during the harvest season. Warm days were followed by exceptionally cool evenings, allowing for slow and even development of flavours while preserving great acidity and freshness in the grapes. Drought conditions led to smaller bunches and berries, resulting in great concentration and intense fruit flavours in the wines. An exceptional vintage in the Cape.

Vinification details

The grapes were harvested by hand in the cool early morning. They were gently de-stemmed and sorted before being crushed and pumped to stainless steel tanks for fermentation. A combination of punch-downs and pumpovers were performed regularly during fermentation to facilitate the extraction of colour, 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 litre and 300 litre French oak barrels for a maturation period of 12 months. The remainder was aged in stainless steel tanks.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

The earliest archaeological evidence of a barbecue (braai) is found in South Africa - this wine is a celebration of that heritage.

The essence of braai is captured in this bold Cabernet blend, which displays aromas and flavours of dark berries, earth and smoke – the ideal complement to a wide range of bbq-friendly flavours. A blend of 88% Cabernet Sauvignon, 9% Cabernet Franc, 2% Petit Verdot and 1% Malbec.

Technical analysis

ALCOHOL

14.9 %

RESIDUAL SUGAR

2.7 g/L

pH

4.00

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Bruwer Raats

VARIETY

Red Blend

HARVEST DATE

March 2015

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Western Cape

Vintage conditions

The winter of 2014 was a typical cold and wet winter with adequate rainfall to fill reservoirs and saturate soils. Spring and early summer conditions were very moderate and ideal for good vegetative growth. From veraison onwards the heat picked up with a few waves to contend with. Good canopy management and judicial irrigation in the build-up to harvest were crucial.

Vinification details

The grapes were harvested by hand in mid-March with careful selection and sorting in the vineyards before delivery to the cellar where they were gently de-stemmed and sorted before being crushed and pumped to the open top stainless steel fermentation tanks. During fermentation, punch-downs were performed regularly to facilitate the extraction of colour, tannins and fruit aromas. Following fermentation, the tanks were drained and the skins gently pressed. The wine was then pumped into 225L French oak barrels for a maturation period of 12 months.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss