Description
The earliest archaeological evidence of braai (barbeque) is found in South Africa. A good braai is a point of national pride in South Africa, where wood-fired braai grilling is common – whether it be in a humble steel drum, a fire pit or a fancy, welded, steel insert. (A side note to Americans: You can have a braai, throw a braai, go to a braai, put food on the braai but there is no such thing as eating a braai.)
The essence of a memorable braai is captured in this bold and smokey Cabernet by Bruwer Raats. The Cabernet Sauvignon grapes are primarily from the Bottelary Hills ward of Stellenbosch – expressing the complex, clay-infused soils and complementary warm and cool slopes of the northwest and southeast facing vineyard blocks. Small additions of Cabernet Franc and Petit Verdot contribute to aromas and flavors of dark berries, earth and smoke.
