2020-03-26
Return

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Category
Red 
Grapes
86 % Cabernet-sauvignon, 14 % Cabernet franc 
Appellation
Franschhoek 
Producer
Boekenhoutskloof 
Country
South Africa 
Region
Western Cape 
Size
750 ml 
Degree of alcohol
13,5 % 
Available in these provinces
British Columbia, Alberta 
Download Print
Share
Download Print
Share
  • Terroir
    Stellenbosch Cabernet-sauvignon is containing 14 % Cabernet franc ; it was selected from various sites on the north-westerly facing slopes of the Helderberg mountain range. Soil: Combination of sites consisting of decomposed granite, Table Mountain sandstone and “koffieklip” (ferricrete).
  • Vinification and maturation
    The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27 °C and 30 °C with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 20 months in 60% new French oak barrique.
  • Features
    A refined, complex nose offers aromas of cassis, dark berry fruit, pencil shavings and whiffs of spicy tobacco. Fine-grained powdery tannins are juxtaposed against both black and red berry fruit, hints of thyme and graphite and a vibrant acidity on the midpalate. The wine is lithe and multi-layered with exceptional balance, showing fine texture and a youthful elegance, suggesting significant ageing potential. Red berry fruit persists on the finish with notes of garrigue and fennel seeds.
  • Medals / Press reviews
    2014 – 92 pts Wine Spectator
  • Other information
    RS: 2.7g/l -

    TA: 5.6g/l -

    pH: 3.68
  • Terroir
    Stellenbosch Cabernet-sauvignon is containing 14 % Cabernet franc ; it was selected from various sites on the north-westerly facing slopes of the Helderberg mountain range. Soil: Combination of sites consisting of decomposed granite, Table Mountain sandstone and “koffieklip” (ferricrete).
  • Vinification and maturation
    The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27 °C and 30 °C with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 20 months in 60% new French oak barrique.
  • Features
    A refined, complex nose offers aromas of cassis, dark berry fruit, pencil shavings and whiffs of spicy tobacco. Fine-grained powdery tannins are juxtaposed against both black and red berry fruit, hints of thyme and graphite and a vibrant acidity on the midpalate. The wine is lithe and multi-layered with exceptional balance, showing fine texture and a youthful elegance, suggesting significant ageing potential. Red berry fruit persists on the finish with notes of garrigue and fennel seeds.
  • Medals / Press reviews
    2014 – 92 pts Wine Spectator
  • Other information
    RS: 2.7g/l -
    TA: 5.6g/l -
    pH: 3.68