Braai Cabernet Sauvignon
A bold yet elegant Cabernet, Braai’s version delivers abundant notes of dark berries with a hint of matchstick. The essence of a braai is captured in this easy-drinking Cab. It is your go-to companion for socializing any night of the week and it seamlessly complements a wide range of flavors (particularly anything prepared over open flame!).
GEEKY WINEMAKING STUFF:
The soil consists of limestone, shale and duplex with sandy top layers & granite that contains both Hutton and clovelly on the top of the foothills and loamy gravel soils lower down.
Vines range from 8-20 years old.
Grapes were harvested by hand in the cool early morning hours.
A combination of punch-downs and pumpovers were performed regularly during fermentation to facilitate the extraction of color, 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 liter and 300 liter French oak barrels for 12 months. The remainder was aged in stainless steel tanks.
Braai Pinotage
The spirit of braai is captured in this Pinotage, South Africa’s only native grape that is a hybrid between Pinot Noir and Cinsault, a perfect pairing for meat cooked over a flame.
One of our winemakers expressed that to him, Pinotage has often tasted neither like Pinot Noir or Cinsault, its parent grapes. In Braai Pinotage the mission is to create a wine that has intensity but with more delicate aromatics and body than most other bottlings out there.
GEEKY WINEMAKING STUFF:
Although the 2018 vintage has a Western Cape appellation, the majority of the grapes stem from Polkadraai Hills in Stellenbosch—Stellenbosch quality for a Western Cape price tag!
Soils consist of decomposed granite situated approximately 656 feet above sea level, benefiting from the cool winds blowing in from the ocean.
Vines are a combination of young and old—the younger vines deliver grapes that carry ripe dark fruit characteristics while the older vines provide grapes with dark fruit and spicy aromas.
Grapes are harvested by hand in the cool early morning hours.
The wine is aged in a combination of 225 liter and 300 liter French oak barrels for 13 months. It was racked off the fine lees, blended and bottled.
