Indaba, Braai Cabernet Sauvignon, 2023
Indaba, Braai Cabernet Sauvignon, 2023
- 75cl
- Red Still
- Cabernet Sauvignon
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Optimal drinking window: 2026 - 2028
Indaba's Braai Cabernet is exactly what it says on the label: a wine built for fire, smoke, and good company in the Western Cape. The name references South Africa's beloved braai culture, and the wine earns it: ripe blackcurrant and plum up front, a gentle curl of smoke and mocha in the middle, and soft tannins that won't fight your lamb chops or smoky ribs for attention. It's generous and easy-going, with just enough savoury grip to keep things honest.
This is a 2023, and we'd drink it now without a moment's hesitation. Pop it, pour it, and get the coals going.
The 2023 is in fine shape right now — the fruit is vivid and the tannins are already smooth, so there's no argument for waiting. Over the next year or two, the blackcurrant and plum will begin to soften and knit together with the smoky, spiced elements, giving a rounder, slightly more integrated feel.
Tasting Notes
AppearanceDeep ruby with a bright, youthful purple rim.
NoseRipe blackcurrant and dark plum lead the way, with a pleasing undercurrent of woodsmoke and sweet spice — think clove and a touch of vanilla. A whisper of mocha adds a little depth without complicating things.
PalateRound and generous from the first sip, with soft tannins that make this immediately approachable. The ripe dark fruit carries through cleanly, lifted by a subtle savoury edge that stops the wine feeling jammy or flat.
FinishMedium length, with a gentle smoky warmth that fades cleanly and invites another glass.
Overall impressionA crowd-pleasing Cabernet that knows exactly what it's for — and delivers it with confidence.
Food Pairings
In South Africa, the braai is practically a national institution, and this wine was designed with that in mind. Think boerewors — the spiced, coiled sausage cooked over wood coals — or a thick-cut lamb chop, charred and rested. Sosaties, South Africa's skewered and marinated meat kebabs, are a natural match, especially with the wine's sweet spice character. Smoky pork ribs glazed with a sticky, slightly sweet sauce work brilliantly here too, as do chargrilled mushrooms and aubergine for those keeping it vegetarian around the fire.
We think this wine would go well with
Serve at around 16-17°C — cool enough to keep the fruit fresh, warm enough to let the spice and smoke show. No need to decant; this wine is ready to go straight from the bottle and doesn't benefit much from extended airing. A standard large-bowled red wine glass will do the job well, giving the fruit room to open up without fuss.
The Western Cape is a broad appellation drawing on fruit from multiple sub-regions, including Stellenbosch, Paarl, and the Swartland. Vineyards here contend with a classic Mediterranean climate — warm, dry summers tempered by cooling Atlantic and Indian Ocean breezes that help preserve freshness and prevent the fruit from going overripe. Soils vary from decomposed granite to clay-rich loams, but what unites the Cape's Cabernet sites is that reliable warmth which pushes fruit to full ripeness while the sea winds keep the wine from feeling heavy.
Western Cape is South Africa's largest and most flexible wine of origin designation, encompassing the majority of the country's wine production. It allows producers to blend fruit from across the region's many districts and wards, which gives winemakers the freedom to chase consistency and character rather than being bound to a single site. This flexibility is a strength for approachable, fruit-forward styles like this one. For those seeking more site-specific expression, sub-regions like Stellenbosch, Franschhoek, and Swartland operate within it with their own distinct reputations.
FAQs
What does this wine taste like?
Ripe and generous, with dark berry fruit — blackcurrant and plum — alongside a pleasing undercurrent of smoke, sweet spice, and a touch of mocha. The tannins are soft and the finish is smooth, with just enough savoury grip to keep it interesting.
When is the best time to drink the 2023?
Right now. This is not a wine that needs or benefits from cellaring — the fruit is at its most vibrant and the structure is already approachable.
What food should I serve with this?
It was made for the braai, so anything off the grill works brilliantly — lamb chops, boerewors, smoky ribs, or chargrilled vegetables. The wine's ripe fruit and gentle spice are a natural match for flame-cooked flavours.
How should I serve it?
Around 16-17°C is ideal. No need to decant — just open and pour. A standard large-bowled red wine glass is all you need.
Is this worth putting in the cellar?
Not really. The Braai Cab is built for pleasure in the near term, not for long ageing. Its charm is in its freshness and fruit. Enjoy it now.
Who makes Indaba and what's the story behind the name?
Indaba is a Western Cape producer whose name means 'gathering' or 'meeting of minds' in Zulu and Xhosa — a nod to the collaborative spirit of South African wine culture. They work with growers across the Cape and direct a portion of proceeds towards wine education in South Africa.
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