History

The earliest archaeological evidence of barbecue (Braai) is found in South Africa. On September 24th of each year the country celebrates Heritage Day, which in 2007 was renamed Braai4Heritage as a testament to its cultural importance to South Africa.

Unlike barbecues, which are mainly reserved for the warmer months in the US, South Africans braai all year round in any type of weather!

Traditional braais are made with wood, without the use of gas and consist of a plethora of meat ranging from steaks and boerewors (sausage) to chicken and lamb. However, over the years fish and side dishes have also become standard fixtures.

Culture

While there are many different ways to braai, one underlying trait remains—the camaraderie of sipping wine around the open flame enjoying the company of friends as the meal cooks.

We are passionate about braaiing, which prompted our mission to not only share the concept here at home but also to craft a wine that captures its essence. We wanted the perfect red to pour at our own braais!