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Vinification

Fermentation differed according to variety, with fermentations
taking on average eight to 10 days and regular pumpovers for
colour extraction. The Cabernet Sauvignon component was left on
the grape skins for extended maceration for up to three weeks, to
allow for optimal colour and tannin extraction, and polymerisation
that imparts the concentration and backbone of this blend. The
Merlot component was fermented cooler to preserve the delicate
yet bright dark berry fruit notes that are typical of the grape variety.
The wine was matured separately in older French oak barrels for
12 months for subtlety and integration before final blending and
bottling after a light filtration.

Tasting Notes

On the nose: Bright mulberry and blackcurrant with riper plum
notes and classic tobacco spiciness.

Palate: An attractive burst of rich dark to black fruits showing
mulberry, blackcurrant, ripe plum and spice aromas that carry
through to a smooth, juicy entry supported by ripe tannins and
just discernible cigar box spiciness. Well integrated and smooth,
with a lingering rich finish of dark berry fruits. Ripe tannin imparts
good drinkability that offers a broad appeal.

Vineyards

The grapes were sourced from vineyards grown in a cross-section
of regions and specifically selected for their fruit concentration
and optimal varietal expression. These soils typically tended to be
derived from decomposed granite and so-called Table Mountain
sandstone. Vineyard tactics included pruning to two-bud spurs,
shoot removal, bunch thinning, green harvesting and canopy
management for best ripeness and quality.

The 2014 growing period was relatively hot, resulting in
concentrated grapes with silky ripe tannins. Grapes were handharvested
from mid-February to late March at an average ripeness
of between 24–25°B.

Winemaking

Fermentation varied according to variety, with fermentations taking

on average 8-10 days until dryness with regular pump-overs for colour
extraction. All components were matured in older French oak barrels for
subtlety and integration for a year before blending. The wine was
bottled after a simple filtration.

Vintage

2014

Varieties

87% Cabernet Sauvignon, 13% Merlot

Origin

Western Cape

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/ℓ
Total Acid5.8 g/ℓ
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Explore The Boschendal Estate

Accommodation

Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.

Weddings & Functions

Boschendal provides an idyllic natural setting for large and small functions. The Boschendal Manor House, Rhone Homestead, The Olive Press, the Werf Restaurant and the beautiful gardens are available to host an array of celebrations or events in a relaxed and tranquil environment.

The Farm

Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories.