Grape Variety:
74% Cabernet Sauvignon, 26% Merlot
Soil:
Decomposed granite over ironstone
Farming:
Organic
Alcohol by Volume:
13.0
Vineyards & Viticulture:
Boschkloof’s vineyard, being located in the well-draining granitic soils of the Polkadraai Hills, is perfectly situated for textbook, classy, Bordeaux blends. Nearby ocean waters, which are cold enough to necessitate a wetsuit in all seasons, cool overhead winds, and as they sweep onto land, the first protruding geological feature that they hit are the Polkadraai Hills. Sun-drenched vines thus receive a steady blast of afternoon air conditioning, which growers cite as the key for retaining critical acidity.
Harvest & Vinification:
The grapes were handpicked and fermented separately with both inoculated and native ferments. Pumpovers occurred twice per day to get gentle extraction of color, tannins and flavor. After 12 days on skins, the lots were pressed off to used French barriques where they aged for 12 months, with a racking and small sulfur addition around the 10 month mark. Post-élevage, the barrels were selected for the final blend and racked to tank where it was bottled with a gentle sheet filtration and a dose of sulfur dioxide, but without fining.
74% Cabernet Sauvignon, 26% Merlot
Soil:
Decomposed granite over ironstone
Farming:
Organic
Alcohol by Volume:
13.0
Vineyards & Viticulture:
Boschkloof’s vineyard, being located in the well-draining granitic soils of the Polkadraai Hills, is perfectly situated for textbook, classy, Bordeaux blends. Nearby ocean waters, which are cold enough to necessitate a wetsuit in all seasons, cool overhead winds, and as they sweep onto land, the first protruding geological feature that they hit are the Polkadraai Hills. Sun-drenched vines thus receive a steady blast of afternoon air conditioning, which growers cite as the key for retaining critical acidity.
Harvest & Vinification:
The grapes were handpicked and fermented separately with both inoculated and native ferments. Pumpovers occurred twice per day to get gentle extraction of color, tannins and flavor. After 12 days on skins, the lots were pressed off to used French barriques where they aged for 12 months, with a racking and small sulfur addition around the 10 month mark. Post-élevage, the barrels were selected for the final blend and racked to tank where it was bottled with a gentle sheet filtration and a dose of sulfur dioxide, but without fining.
