Braai Cabernet Sauvignon embodies the spirit of a South African barbecue, offering a bold and expressive profile with aromas and flavours of dark berries, earth, and smoke. Its rich character makes it the perfect accompaniment to a variety of barbecue-friendly dishes. Production is expertly overseen by acclaimed winemaker Bruwer Raats, proprietor and winemaker of Raats Family Wines.

The grapes are meticulously harvested by hand in the cool early morning, then carefully de-stemmed and sorted before being crushed and transferred to stainless steel tanks for fermentation. A combination of punch-downs and pump-overs is conducted throughout the process to enhance the extraction of colour, tannins, and fruit aromas. Once fermentation is complete, the tanks are drained, and the skins gently pressed. Approximately 25% of the wine is matured for 12 months in a selection of 225-litre and 300-litre French oak barrels, while the remainder is aged in stainless steel tanks. A portion of Malbec, accounting for approximately 12% of the blend, adds further complexity and intensifies the dark fruit aromas. The Malbec undergoes 12 months of ageing in fourth-fill barrels, allowing for minimal wood extraction.