Braai Cabernet Sauvignon by Indaba Wines
£12.99
£17.32 per litre · incl. 20% VAT
In Stock — 6 bottles available
South Africa invented the braai, and this bold Cabernet was built for it. Blackcurrant, plum and a curl of woodsmoke, with soft tannins and a savoury edge that loves charred meat. Fresh, juicy and easy-drinking, it's the bottle you twist open on a sunny afternoon. Honest quality at a price that overdelivers, delivered across the UK.
Not for sale to persons under 18. Adult signature required on delivery.
UK wide delivery
Expert curated
Our Verdict
We love a wine that doesn't pretend to be something it isn't. This is honest, juicy, smoke-kissed Cabernet that punches well above its price, and it's been a quiet favourite with our customers since we listed it. It's the bottle we reach for when the coals are lit and we want something generous rather than fussy. Perfect for anyone who values a barbecue red that just works, no decanting, no waiting, no second-guessing. Buy a couple. The first one rarely makes it past the first round of chops.
Tasting Notes
Lift the glass and the dark fruit comes first: blackcurrant and ripe plum, edged with woodsmoke and a curl of sweet spice. There's a whisper of mocha from time in French oak, just enough to add warmth without smothering the fruit. The palate is round and generous, the tannins soft and easygoing, so it slips down without any chewy grip. A subtle savoury, earthy note runs underneath, keeping all that ripe fruit honest right through to the gentle finish.
About This Wine
Here's a wine that knows exactly what it's for. The braai is South Africa's great social ritual, fire, friends and food cooked slowly over coals, and Indaba named this Cabernet in its honour. One sip and you'll understand why. This is a red built for the grill. Expect dark berry fruit up front: blackcurrant and ripe plum, threaded with woodsmoke, sweet spice and a whisper of mocha. The palate is round and approachable, with soft tannins and a subtle savoury edge that stops the fruit from ever feeling jammy. Around a quarter of the wine sees twelve months in French oak, just enough to add warmth and polish, while the rest stays in stainless steel to keep everything fresh and vibrant. The fruit is drawn from across the Western Cape, where warm, dry summers are cooled by ocean breezes and mountain altitude. That's the sweet spot for ripe, structured Cabernet that still tastes lifted. Pour it alongside anything off the barbecue: smoky ribs, a beef steak, lamb chops, or chargrilled vegetables for the table. It's the easy, generous bottle you bring to a friend's for dinner or open the moment the British sun finally shows up. We ship across the UK, usually within a few days.
Food Pairing
This was born for the grill. Pour it alongside smoky barbecued ribs, a charred ribeye, or lamb chops straight off the coals, where the soft tannins and dark fruit cut through the fat and play off the char. It's just as happy with chargrilled vegetables or a midweek beef burger. Honest food, honest wine, no fuss.
- —Smoky barbecued pork ribs
- —Chargrilled ribeye steak
- —Lamb chops off the grill
- —Chargrilled summer vegetables
- —A proper homemade beef burger
How to Serve
Decanting
No need to decant. This is an easy-drinking style that's ready the moment you pull the cork, though a quick swirl in the glass helps the smoke and spice open up.
Behind the Wine
Cabernet thrives across the Western Cape because the climate plays both sides. Warm, dry summers ripen the fruit to deep, dark-berried generosity, while cool Atlantic and Indian Ocean breezes, along with mountain altitude, pull the temperature back down at night. That swing is what keeps the wine fresh rather than jammy. You taste it in the glass: ripe blackcurrant and plum with real structure underneath, the kind of balance that makes a bold red still feel bright and easy to drink.
Ageing Potential
This is built for drinking now rather than the cellar. Fresh, juicy and approachable, with soft tannins and bright dark fruit, it's at its best young and within a couple of years of release. Open a bottle whenever the mood, or the barbecue, calls for it.
The Land
The vines sit on a patchwork of Cape soils: limestone, shale, granite and loamy gravel, with most plants somewhere between eleven and twenty-three years old. Some face northwest, soaking up the warmth for ripeness and depth, while others sit on cooler south and southeast slopes that hold onto freshness. That mix of aspect and soil is what gives the wine both its generous fruit and its savoury, structured edge.
The Winemaking
Everything here is built for freshness. The grapes come in by hand in the cool of early morning, then they are gently de-stemmed, sorted and crushed into stainless steel for fermentation. Regular punch-downs and pump-overs coax out colour, soft tannins and that dark-fruit perfume. After pressing, around a quarter of the wine spends twelve months in French oak barrels, both 225 and 300 litre, while the rest stays in steel. The result keeps juicy fruit front and centre, with just a whisper of spice and mocha from the wood.
About the Producer
Indaba
Indaba takes its name from the Zulu word for a meeting of the minds, and that spirit runs through everything the label does. Born as a celebration of a new South Africa, the project has always paired honest, affordable winemaking with a serious commitment to the communities behind the bottle. A share of every sale funds the Indaba Foundation, which supports early childhood development across the Cape Winelands, training Montessori teachers and building learning spaces for the children of vineyard workers. The wines themselves come from long partnerships with conscientious growers in prime Cape appellations, farmers who have spent generations learning their land. It's wine with a conscience, and it shows in the glass.