All grapes were hand picked and sorted before a pure yeast culture was inoculated. The juice was pumped over the skins 3 - 5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12 - 14 months is barrel before bottling and labeling.
Wine | Wine Maker | Main Variety |
---|---|---|
Raka Cabernet Franc 2020 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2017 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2016 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2015 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2013 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2011 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2009 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2008 | Josef Dreyer | Cabernet Franc |
Raka Cabernet Franc 2007 | Josef Dreyer | Cabernet Franc |