Singled out as one of the top 20 Best New Wineries in the world in the October 2004 issue of the American Food and Wine Magazine, the Raats Family Wines have evidently been doing their bit to secure their status as one of the top producers of the Cabernet Franc varietal.

The driving force behind the Raats label are brothers Bruwer and Jasper Raats. Jasper’s move to Marlborough, New Zealand earlier this year however, coaxed their father, Jasper Raats Senior out of retirement to take over the viticulture duties. Apart from producing their outstanding Cabernet Franc, Bruwer and Jasper also share a passion for making quality and award winning Chenin Blanc wines. Their commitment extends to sourcing low-yielding grapes from old Chenin Blanc and Cabernet Franc vineyards, located in the Bottelary Hills and Simonsberg area of Stellenbosch. With Jasper providing input on viticultural aspects, and Bruwer taking charge of winemaking decisions, the brothers have nudged and cajoled fruit from these old vines and have produced wines, in limited quantities, that have reached unexpected heights of flavour.

Neither fined nor filtered and blended from 100% Cabernet Franc, with wood ageing in 100% French barrels, this wine displays dark garnet with pomegranate hues; dark plum, cherry, cinnamon and clove notes on the nose and concentrated, silky round tannins that run from start to finish, showing smoky dark chocolate and rich, plum flavours. This is one of the few single varietal Cabernet Franc’s from South Africa and expresses the true potential and varietal characters that Cabernet Franc has to offer. Unarguably a wine that will mature extremely well over the next 6-8 years.

Jean’s Thoughts
A very "solid" wine with amazing structure that will ensure that it lasts for years in the cellar. However, if you want to enjoy it now you will definitely have to decant it. Worth every single penny...

Brendon’s Thoughts
Scrumptious! This wine will make you stop to think. It’s powerful, it’s rich and it’s decadent, and combined with its soft creamy texture, it will make you feel good.

At Caveau:
R285.00 per bottle

Hungarian Beef Goulash

Ingredients 400g Beef Goulash 1 red pepper cut into cubes 1 potato cut into cubes 1 onion cut into cubes 2 carrots cut into cubes 500ml red wine 500ml beef stock ½ tsp caraway seed 1 tsp chopped garlic 1 tbls paprika 1 tbls chopped garlic 250ml whipped cream 2 tomatoes (chopped) Serves 4

Method

1. Fry potatoes in a non-stick pan until evenly browned and cooked. Set aside.
2. Seal beef in a hot pan and sprinkle with paprika, caraway and garlic. Deglaze with red wine.
3. In a separate pan, seal carrots, pepper and onion.
4. Add vegetables to meat and red wine mixture and reduce by half.
5. Place the chopped tomato and beef stock into the goulash and reduce until thick.
6. Before serving stir in the potatoes and parsley.
7. Top with whipped cream.
8. Serve with crispy French loaf drizzled with Basil Pesto.

"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent