Stellenbosch Cabernet Sauvignon

This wine pairs excellently with robust dishes such as grilled beef, venison, or lamb. Its depth and structure also make it a suitable companion for aged hard cheeses and hearty stews.

Sourced from the Heuwelsig vineyard in Stellenbosch, the northwest-facing sandy slopes are planted with CS14 and CS163 clones since 1991. The 2013 harvest commenced on March 20th, spanning eight days. The vineyard's terroir contributes to the wine's distinctive cassis character.

Aged for 26 months in new French oak barrels from Sylvain, this extended maturation imparts depth and complexity, enhancing the wine's natural fruit character while introducing subtle notes of spice and toast.

Post-harvest, the grapes underwent a five-day cold maceration. Fermentation was initiated using two yeast strains: WE 372 and Viniferm. The wine was matured for 26 months in new French oak barrels from Sylvain. Prior to bottling, egg-white fining and loose bulk filtration were employed.

Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek valley the farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed). Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making. In 1993 the farm and homestead was bought and restored and a new vineyard planting programme was established that now includes Syrah Cabernet Sauvignon Cabernet Franc Grenache Semillon and Viognier.