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The grapes for the Boekenhoutskloof Semillon 2017 were whole bunch pressed and spontaneous fermentation took place in classic barrique and concrete eggs. Matured for 14 months at low temperatures without adding sulphur to inhibit any malolactic activity. Bottled at 13.5%. (Bottle size 750ml)
Nose: Fragrant orange blossom, nectarine, beeswax and lemongrass. With lovely whiffs of white peach, mandarin and lemon curd. Has an almost dusty savoury character.
Palate: The entry is exceptionally smooth with the white peach, mandarin and lemon curd character of the nose following through with delicate nuances of lime zest, root ginger, dill and tarragon. Full-bodied and opulent yet focused with balanced acidity lending to an intense, seamless mid-palate. Slight oily or waxy like texture.
Finish: Hints of poached pear, chamomile and fresh fennel linger on a vibrant, saline finish. An excellent wine to pair with creamy savory dishes.
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.