Bordeaux, Napa Valley, Margaret River, Stellenbosch… the case has been made for all four to exist in the same space when talking about great Bordeaux varieties and world-class wines. Lauren Buzzeo of Wine Enthusiast said this about Stellenbosch Cabernet, ‘Think New World fruit meets Old World structure—the best of both.’ Boschkloof’s vineyard, being located in the well-draining granitic soils of the Polkadraai Hills is perfectly situated for textbook, classy, Cabernet Sauvignon.
The grapes were handpicked, destemmed, and fermented with both inoculated and native yeasts. Pumpovers occurred three times per day to get gentle extraction of color, tannins and flavor. Once the wine went dry it sat on skins for an additional 12 days prior to being pressed off to a second to fourth use French barrique. After 16 months of aging with a single racking halfway through, the barrels were blended to tank to settle naturally and bottled without fining or filtration and a just another small dose of sulfur dioxide.