"91/100 Tim Atkin MW Special Report South Africa 2024
“Dolomite is always the most floral and approachable of Bruwer Raats’ quartet of Cabernet Francs, aged in an equal combination of older oak and concrete. Tarragon, green pepper and graphite aromas are a scented prelude to a palate of tomato leaf and black cherry and a crunchy finish. 91 Points. Drink 2025-30”
Bags of smoky blackberries, dark cherries and hints of leather on the nose in Raats Dolomite Cabernet Franc. This draws you in to savour the succulent, spicy black fruit flavours coupled with good structure and length; very moreish, fresh and full-bodied at the same time!
This is a terrific example of Cabernet Franc with a small addition of Malbec. The result is like a succulent Loire, or even a gentle Bordeaux, that is stylish, rich, but elegant and above all approachable, with a nice balance of fruit, integrated tannins and a velvet, smooth finish. The 2020 and 2022 vintages will age gracefully, and will be drinking well through to 2028 and 2030 respectively, with careful cellaring. This wine receives consistent, excellent reviews from Decanter and Tim Atkin MW and it represents fantastic value."
Bruwer Raats is a gentle gian t of a 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 "the most exciting and forward thinking winemaker" in Stellenbosch.
As part of the new wave of South African winemakers, Bruwer crafts soil specific wines that embody the unique characteristics of the region. With hand harvesting, whole bunch pressing and using natural fermentation without fining or filtering it helps him create wines that are world class.
From their highest lying vineyards, between 300 and 400 meters above sea level, grown exclusively in decomposed dolomite granite soils. This lends itself to great acidity, freshness and an extended mineral finish. Individual vineyard blocks where hand-picked at perfect ripeness during February. Vines are unirrigated and yield approximately 6 tons per hectare.
Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation at a temperature of 28°C, the grapes were basket pressed and underwent malolactic fermentation in stainless steel tanks, and then aged for 16 to 18 months in 300 litre 2nd fill oak barrels.
