Vlag Cabernet Franc

Duck, venison or roast lamb.

A selection of two Cabernet Franc vineyards on Vlaeberg Mountain in Polkadraai Hills, planted in 2002 and 2008. Granite soils contribute to the wine's mineral character and complexity.

The three components spend 16 months in concrete, French oak barrels and French oak foudre before blending.

Three components are fermented and aged separately: one third in concrete, one third in 300-litre French oak barrels and one third in 2,500-litre French oak foudre, then blended.

Cabernet Franc and Chenin Blanc. That’s it. Since 2000 founder Bruwer Raats has kept his focus on these two varieties believing that specialising would lead to success. This belief was not unfounded as today Raats Family Wines is regarded as a leader of South Africa’s Chenin Blanc and Cabernet Franc receiving consistent local and international accolades. With Gavin Bruwer joining Raats’ side in 2010 the family affair has one shared mission: to consistently produce Chenin Blanc and Cabernet Franc of outstanding quality from South Africa and to establish these wines as international benchmarks. As the Raats philosophy continues to flourish new curated additions have been introduced along the way. This includes the well-received vineyard-driven B Vintners Vine Exploration Co. range and the single wine speciality bottling of MR De Compostella – an incredibly successful collaboration between Raats himself and fellow winemaker and long-time friend Mzokona Mvemve. Based in the winemaking capital of Stellenbosch Bruwer Mzokona and Gavin’s winemaking criteria is rigorous and includes the quality of grape soil climate topography and of course the impact of the human hand which together embodies the truest meaning of terroir.