The earliest archaeological evidence of barbecue (Braai) is found in South Africa. On September 24th of each year the country celebrates Heritage Day, which in 2007 was renamed Braai Heritage as a testament to its cultural importance in South Africa. The essence of braai is captured in this bold Cabernet, which displays aromas and flavors of dark berries, earth and smoke—perfect for socializing and the ideal complement to a wide range of BBQ-friendly flavors. Approximately 25% of the wine was aged in a combination of 225 liter and 300 liter French oak barrels for a maturation period of 12 months. The remainder was aged in stainless steel tanks.