Description

Boekenhoutskloof Cabernet Sauvignon is a distinguished and complex wine. It opens with a captivating bouquet of blackcurrants, blackberries, and dark cherries, intertwined with notes of cedar, tobacco, and a touch of mint. On the palate, it is full-bodied and well-structured, featuring rich flavours of ripe black fruits, cassis, and a hint of dark chocolate, balanced by firm tannins and a vibrant acidity. The finish is long and elegant, with lingering impressions of fruit, spice, and a subtle oak influence.

"From selected parcels planted on north-west facing slopes of the Helderberg Mountain and a south-east facing slope of Vlottenburg. These pockets grow on a combination of deep, decomposed granite soils with Table Mountain sandstone and koffieklip. Mild maritime influence from the cool False Bay coast and granitic soils. 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 °C and 30° C. Frequent pumpovers and occasional délestage. After alcoholic fermentation, a prolonged malolactic conversion occurred naturally in 225-litre barriques. The wine was matured on their OXOline system for 22 months in 60% new light-toast, long-seasoned French oak from Sylvain and Saury.
Very dark crimson. Richer and darker than the Franschhoek Cabernet but also with a stony quality to it, more mineral with a touch of lead pencil. Open and fragrant. Pure, intense cassis fruit but not sweet-fruited, dark and utterly refined in flavour and smooth texture. Compact and very fine tannins, caressing. A powerful and refined wine that carries its alcohol well to a long, plush and attractively dry finish. A pure, elegant and harmonious beauty that has a long future but is delicious now if you want to focus on the fruit. Drink to 2036."
17.5 points. Julia Harding MW, jancisrobinson.com (April 2024)