Cabernet Sauvignon

Braised Beef Short Ribs. Beef Carpaccio with Wild Arugula Salad.

The vineyard are 30-35 years old. Grapes harvested at 24.5. Balling with a yield 5 tons per hectare.

Matured in 225L French-oak barrels for 20 months. Bottled on the farm.

Natural and inoculated fermentation at 26 – 28°C with three pump-overs daily. After alcoholic fermentation the grapes were left on their skins for 18 days for maximum extraction and concentration.

Boschkloof is a Stellenbosch family winery led by Reenen Borman, with a reputation built on Syrah and Rhône-inspired wines. The range combines old-school restraint, confident winemaking and a clear focus on wines that are both approachable in youth and rewarding with age.