Raats MR de Compostella

Cabernet Franc is, of course, a major specialty of winemaker Bruwer Raats. But the region where this family-owned winery's vineyards are located, Stellenbosch, is also perfectly suited to other grapes. These other grapes are combined in this exceptional, top-quality wine with the most perfect selection of Cabernet Franc. In creating this special wine, Bruwer Raats collaborated with the Black winemaker and friend, Mzokhona Mvemve of Indaba. Empowerment put into practice in South Africa is an excellent development. This wine's composition makes it a classic Bordeaux blend, featuring all the grapes of this renowned region.

Wines from the new Raats winery

While many wineries plant a wide variety of grapes for their wines, Raats has focused entirely on two: Cabernet Franc for reds and Chenin Blanc for whites. Cabernet Franc is rarely found in red wines in South Africa, a real challenge. But according to this family, these grape varieties are undervalued and much more can be extracted from them. All wines are sourced from the Stellenbosch region. Here, the grapes benefit from South Africa's warm climate, as well as the cool ocean breeze. This wind prevents the grapes from ripening too quickly and builds good acidity, creating more tension and freshness in the wines.

The taste of MR de Compostella

This powerful, harmonious, full-bodied red wine is composed of 32 percent Cabernet Franc, 24 percent Cabernet Sauvignon, 16 percent Petit Verdot, 20 percent Malbec, and 8 percent Merlot. The grapes are all aged separately in barriques for a year, after which they are blended together to create the most perfect combination. The final blend is then aged in French oak (60 percent new) for eight months, for a perfect marriage of fruit and oak. This is a wine made with great ambition, and anyone who tastes it will confirm that this ambition is fully realized. What a magnificent wine: seductive vanilla and abundant sensuality, with notes of bitter chocolate, tar, and coffee. The palate is incredibly concentrated and powerful, yet not too heavy, wonderfully ripe and smooth on the finish. At its best with grilled steak, lamb roulade with garlic, and mature cheeses.