Raats Dolomite Cabernet Franc, South Africa, 2020
Vinous 95 Points
Energetic, tensile nose of wonderfully defined red and black fruit, sage, bell pepper and clove aromas; hints of dried blood emerge with time. The palate is very well balanced, tout and fresh, with supple tannins, a fine bead of acidity, a harmonious, sophisticated finish, and suggestions of black pepper on the aftertaste. This is a brilliant Cabernet Franc from Raats that will age gloriously. 95 Points, NM, June 2022.
Vinous 95 Points
Energetic, tensile nose of wonderfully defined red and black fruit, sage, bell pepper and clove aromas; hints of dried blood emerge with time. The palate is very well balanced, tout and fresh, with supple tannins, a fine bead of acidity, a harmonious, sophisticated finish, and suggestions of black pepper on the aftertaste. This is a brilliant Cabernet Franc from Raats that will age gloriously. 95 Points, NM, June 2022.
Vinous 95 Points
Energetic, tensile nose of wonderfully defined red and black fruit, sage, bell pepper and clove aromas; hints of dried blood emerge with time. The palate is very well balanced, tout and fresh, with supple tannins, a fine bead of acidity, a harmonious, sophisticated finish, and suggestions of black pepper on the aftertaste. This is a brilliant Cabernet Franc from Raats that will age gloriously. 95 Points, NM, June 2022.
Producer Profile
Bruwer Raats is a gentle giant 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.
Viticulture
The grapes come from Stellenbosch and are grown only on decomposed dolomite granite soils. This lends itself to great acidity, freshness and an extended mineral finish. Individual vineyard blocks were hand-picked at perfect ripeness during February.
Winemaking
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 before malolactic fermentation in stainless steel tanks.
