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Red Jasper

Raats, Red Jasper 2015

R195

2 in stock

Notes

60% Cabernet Franc, 24% Cabernet Sauvignon, 8% Petit Verdot, 6% Merlot and 2% Malbec

'The 2015 Red Jasper is a blend of 48% Cabernet Franc, 36% Malbec, 9% Cabernet Sauvignon, 5% Merlot and 2% Petit Verdot. It has an elegant bouquet with a light marine influence infusing the blackberry and boysenberry fruit, hints of green bell pepper and peat. The palate is medium-bodied with grainy tannin, well balanced and perhaps a little more broad shouldered than the other 2015s from Raats, yet with great persistence and freshness on the Loire-like finish. Apparently this has been an enormous success in the United States and I can understated why.' – Neal Martin, Wine Advocate 92/100

'Evocatively named, Red Jasper is a cuvée of Cabernet Franc, Malbec, Cabernet Sauvignon, Merlot and a little Petit Verdot, aged in older wood. It’s a grippy, firm, slightly chewy number with mint, cassis and damson notes. Needs time to soften. 2017-22.' – Tim Atkin MW, 2017 SA Special Report, 91/100

Tasting notes:
Exceptionally intense and complex on the nose with blackberry, black cherry and bramble in abundance and subtle hints of forest floor, dark chocolate, aniseed and spicy tobacco. The walk in the Black Forest continues with blue –and blackberry dancing on a tight rope with focus and concentration, following through onto a perfectly balanced, fine-grained, velvety palate. The finish lingers with hints of fresh mint, cinnamon and perfume. Complex and structured, a true iron fist in a silky glove.

Soil:
100% Decomposed Dolomite Granite

Production:
The 2015 harvest was one of very high quality. The month of January was warm, but during February and March, we had more moderate temperatures and a little rain, that contributed to slower ripening. The result was the development of healthy grapes, which had great flavour and colour. Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes were basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks. The wine was then aged for 16 months prior to bottling in French tight grain oak barrels (20% second, 30% third fill and 50% fourth fill)

Analysis:
Alc: 14.0 %vol pH: 3.55 RS: 3.2 g/l TA: 5.5 g/l

60% Cabernet Franc, 24% Cabernet Sauvignon, 8% Petit Verdot, 6% Merlot and 2% Malbec

'The 2015 Red Jasper is a blend of 48% Cabernet Franc, 36% Malbec, 9% Cabernet Sauvignon, 5% Merlot and 2% Petit Verdot. It has an elegant bouquet with a light marine influence infusing the blackberry and boysenberry fruit, hints of green bell pepper and peat. The palate is medium-bodied with grainy tannin, well balanced and perhaps a little more broad shouldered than the other 2015s from Raats, yet with great persistence and freshness on the Loire-like finish. Apparently this has been an enormous success in the United States and I can understated why.' – Neal Martin, Wine Advocate 92/100

'Evocatively named, Red Jasper is a cuvée of Cabernet Franc, Malbec, Cabernet Sauvignon, Merlot and a little Petit Verdot, aged in older wood. It’s a grippy, firm, slightly chewy number with mint, cassis and damson notes. Needs time to soften. 2017-22.' – Tim Atkin MW, 2017 SA Special Report, 91/100

Tasting notes:
Exceptionally intense and complex on the nose with blackberry, black cherry and bramble in abundance and subtle hints of forest floor, dark chocolate, aniseed and spicy tobacco. The walk in the Black Forest continues with blue –and blackberry dancing on a tight rope with focus and concentration, following through onto a perfectly balanced, fine-grained, velvety palate. The finish lingers with hints of fresh mint, cinnamon and perfume. Complex and structured, a true iron fist in a silky glove.

Soil:
100% Decomposed Dolomite Granite

Production:
The 2015 harvest was one of very high quality. The month of January was warm, but during February and March, we had more moderate temperatures and a little rain, that contributed to slower ripening. The result was the development of healthy grapes, which had great flavour and colour. Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes were basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks. The wine was then aged for 16 months prior to bottling in French tight grain oak barrels (20% second, 30% third fill and 50% fourth fill)

Analysis:
Alc: 14.0 %vol pH: 3.55 RS: 3.2 g/l TA: 5.5 g/l

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WA92

Country

ZA

Region

Stellenbosch

Style

Red

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