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The grapes for the Boekenhoutskloof Stellenbosch Cabernet Sauvignon 2017 underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27° and 30° 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. Matured for 18 months in 60% new French oak barrique from coopers Sylvain and Saury. Bottled at 14.5%. (Bottle size 750ml)
Nose: Blackcurrant, dark cherry, graphite and exotic spice.
Palate: Blackberry, perfumed black tea, oregano and hints of cedar.
Finish: Blueberry, pencil lead and bay leaf linger on a fresh, precise finish with hints of cocoa.
Located in the furthest corner of the Franschhoek valley, Boekenhoutskloof was established in 1776. In 1993 the farm was bought by winemaker and current Managing Director, Marc Kent along with several business partners. A new vineyard planting programme was established and in 1996 the first vintage of Boekenhoutskloof was produced from a Cabernet Sauvignon vineyard that is still in production today. In 2020, Boekenhoutskloof Winery was awarded John Platter’s award for Winery of the Year.