Whole bunch pressing took place and settling took place
over 48 hours. The clean juice was racked and natural
fermentation was initiated. After five days of fermentation,
the wine was transferred to selected French oak barrels for
malolactic fermentation and maturation for 11 months
Light gold with a tinge of green in colour.
On the nose: This single vineyard wine presents full-bodied,
complex aromas, synonymous with the Boschendal farm,
with macadamia nut and orange rind evident on the nose.
Palate: A rich textured and creamy palate with a ripe stone
fruit, lingering aftertaste.
The vineyards are on the higher slopes of Boschendal, on the
Simonsberg Mountain. They are planted in deep yellowish
brown granite soils, with excellent water holding capacity.
The ground has a very high clay content that benefits the
wine’s richness. The grapes were handed-picked in the cool
morning at optimal ripeness to retain fruit quality and were
then transported in bins to the cellar.
Drinking well already, yet promises greater
integration and intrigue for up to 8 years from vintage.
|Residual Sugar||3.0 g/l|
|Total Acid||6.3 g/l|