Price:  £50.95 | Case Rate: £8.49
Ex Tax: £42.46

Indaba - Mosaic 2018


  • Country: South Africa
  • Wine Maker: Bruwer Raats
  • Grape: Bordeaux Blend
  • Grape Percentage: 76% Cabernet Sauvignon, 19% Merlot, 4% Malbec, 1% Petit Verdot
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
VS: 88 (2012) WS: 84 (2014) Misc: 91 Stars (2012)

Wine tasting notes

This lip-smacking Bordeaux blend displays alluring aromas and juicy flavors of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Soft, gentle tannins coat the palate, enticing you to take another sip!

Winery Information


Indaba is the Zulu word for ‘a meeting of the minds’. The label was created as a celebration of the democratisation in South Africa and the wines are created by the celebrated winemaker, Bruwer Raats. The grapes are sourced from emerging regions of the Western Cape such as Robertson, Wellington and the Breede River Valley, and offer phenomenal value for money. Great winemaking at a great price.

Expert Reviews

Vinous/Antonio Galloni (2012)88 pts

May/June '13 by Stephen Tanzer - Brambly blackberry, dark chocolate, licorice and a peppery accent on the nose. Densely packed and juicy, with bright acidity framing the cassis and spice flavors. Just a bit syrupy owing to its four grams of residual sugar but the soft finish nonetheless manages good grip. Ready to drink--and an excellent value.

Wine Spectator (2014)84 pts

Direct, with red and black cherry fruit, stitched with a light vanilla hint. Offers an open, easy finish. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot.

Miscellaneous (2012)91 stars

Derek Smedley MW - "There is lots of interest on the nose a mass of hedgerow fruits bramble black and red cherry. The fruit is ripe the palate sweet quite fleshy with towards the back a fresher feel herbal and spicy. "

Vinification Notes

The grapes were handpicked at peak ripeness, then de-stemmed, crushed and left to cold soak for 2-3 days. The individual components were then fermented on the skins in stainless steel tanks until dry, with gentle pumpovers performed twice daily. The wine was pressed and returned to tank for malolactic fermentation and aging. 10% of the blend spent 18 months in 2nd, 3rd and 4th fill French oak barrels.