Boekenhoutskloof Stellenbosch Cabernet Sauvignon 2020

The nose is opulent, rich and ripe, offering intense aromas of brambles, mulberry, dark cherries and classic cassis. The red and blackberry fruit of the nose follows through with spicy notes of nutmeg and cloves, with hints of molasses, espresso and fine cocoa adding to the complexity of a layered, generous, powerful palate. The mid-palate is structured and concentrated, yet supple, elegant and lithe with its abundance of pure, lush fruit, balanced with mouthwatering, bright acidity, and finely polished tannins. The finish is dry and focused, with cigar box, pencil lead and tobacco lingering.

A Tour of the Boekenhoutskloof Cellar and Winemaking Process

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Boekenhoutskloof: Cabernet Sauvignon

Our Stellenbosch Cabernet Sauvignon was selected from various sites on the north-westerly facing slopes of the Helderberg mountain range. The prevailing soil types were a combination of decomposed granite, Table Mountain sandstone and “koffieklip”.

Grapes are hand-harvested and transported to our winery in Franschhoek and cooled before vinification. Each harvest parcel is individually destemmed and crushed into tulip-shaped concrete tanks where they undergo a cold maceration period and spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs and occasional delestage are performed to extract aromas, colour, and tannins gently. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for 22 months in 65% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.

22 months: 65% in new 225L French Barrique (light toast, long seasoned) & 35% in 2nd/3rd-fill 225L French Barrique

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