RAAR, meaning rare or scarce embodies passion for the Swartland terroir, showcasing lesser-known varietals and intuitive winemaking. RAAR wine is indeed rare, with only a few barrels made of each wine, the RAAR collection of wines is truly a collector’s find. 

A unique intra-cellular fermentation was encouraged by covering 100% hand-harvested, whole bunch Shiraz clusters with carbon dioxide, twice daily for 10 days, followed by a light foot pressing, just enough to allow pump-overs. Wild fermentation until dry was followed by a further 10 days of extended skin contact before pressing and then barrel matured in 500L older French oak

Tasting Notes: A perfumed bouquet of fresh rose petals and violets introduces the wine with striking intensity, layered against savoury black currants, blackberries, and a subtle cherry‑cola nuance; sweet red peppercorns, black olive tapenade, cured bresaola, and leafy sapidity add savoury depth and warm spice complexity. The palate is tightly knit yet creamy, its mineral‑rich chalky tannins providing firm structure while a medley of spicy red and black berry fruits is lifted by bright, mouth‑watering acidity. The finish is long, sustained, and silky, accented by soft, clinging spices, making this a wine of elegance and precision, ideal for serving now yet with cellaring potential to evolve gracefully.

Food Pairing: This wine finds its most natural companions in the savoury and smoky realm: cured bresaola, prosciutto or Spanish jamón are lifted by its bright acidity and graceful weight; roast duck breast with a tart cherry or plum glaze mirrors its vibrant red‑fruit profile; sticky pork ribs or charred spicy chorizo balance its juicy character without overwhelming the delicate tannins; earthy mushroom ragù or lentil dishes draw out the olive and peppery sapidity; and lightly chilled tapas, from paprika‑dusted fried potatoes to roasted eggplant and grilled peppers: echo its energetic, spice‑tinged finish, making it a versatile partner across the table.

Few grapes perform as well in the Swartland as Shiraz or Syrah, and this small batch production of 4,436 bottles used intra-cellular fermentation on 100% of the whole-bunches in the style of France’s Beaujolais region, followed by alcoholic fermentation, extended skin contact and then eight months barrel ageing before bottling. Always one of the most impressive cuvees in the RAAR range, this 2025 is certainly no different, bursting with a perfumed aromatics of violets, fresh rose petals, savoury black currants, black olive tapenade, sweet red peppercorns, cured bresaola and delicate hints of leafy sapidity. The texture on the palate is tight knit and creamy with a pronounced mineral chalky tannin structure, a tart bright integrated acidity and a beautifully spicy red and black berry fruited medley on the finish. Wonderful energy and a mouth watering acidity make this a particularly attractive red wine expression suitable for serving gently chilled. Drink now to 2032+. Wine Safari Score: 95/100 Greg Sherwood MW

ANALYSIS: ALC 14.00% | TA 4.8g/L | pH 3.8 | RS 2.7g/L