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.
