Raats Cabernet Franc 2013
The nose entices with its perfume and a garrigue character of Cape fynbos, rosemary, lavender and thyme with spicy notes of nutmeg, cloves and star anise. Intense brooding blackberry fruit, graphite and a streak of minerality add to the complexity of the nose. The palate is dominated by blueberry, mulberry, brambles, dark cherries, liquorice and the aniseed and other spices following through from the nose. The palate is complex and textured with fine grained silky tannins balancing the dark berry fruit. Blue- and blackberries dominate the smooth finish with hints of dark chocolate.
7 to 10 years.
Blend Information: 100% Cabernet Franc.
Rosemary rubbed grilled lamb chops or leg of lamb, tarragon chicken, duck breasts with cassis and raspberries, venison with blackberry sauce, flourless chocolate cake.
In The Vineyard:
Soil Type: 100% Decomposed Dolomite Granite.
Age of vines: 18 – 25 years.
Trellised vines and no irrigation.
All from Stellenbosch and grown only on decomposed dolomite granite, which gives a great acidity and freshness to the wine and adds minerality to the finish.
About The Harvest:
Picking Date: Individual vineyard blocks each hand-picked at perfect ripeness the last week in February till the first week in March.
Grape Sugar: 24° – 25° Balling
Acidity: 6.0 g/l
pH at Harvest: 3.45
Yield: 6 – 7t/ha
In The Cellar:
Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes are basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks and then aged for 18 months before bottling.
Fermentation Temperature: 28°C
18 months in French Vicard and Mercury oak barrels (25% new, 25% second, 25% third fill and 25% fourth fill).
Main Variety: Cabernet Franc. Alcohol: 14.5 %vol. pH: 3.43. RS: 3.2 g/l. Total Acid: 6.2 g/l. Appellation: Stellenbosch.