Boekenhoutskloof Cabernet Sauvignon 2008. Classic cassis and red fruit, laced with nuances of cedar, tobacco and spice. Velvety tannins underneath a dense layer of pure and complex fruit held together by firm acidity. The level of integration, the textured and silkily composed palate shows that 2008 will be earlier accessible than previous vintages.
Vineyard & Winemaking
These sandy north-facing slopes were planted with the CS14 and CS163 clones in 1991. In 2008 the Cabernet Sauvignon was picked on four different days over a period of 17 days. After five days of cold maceration, the primary fermentation was started with a selected yeast from Anchor, WE 372. Delestage and mainly remontage (depending on the phenolic ripeness of the batch) was done three times per day for just under two weeks. The temperatures during fermentation were slightly higher than with the Syrah and peaked at 31-32?C. 100% new French oak (Sylvain) was used for the Cabernet Sauvignon seeing that it?s got the structure and depth of fruit to support 27 months of maturation in 100% new French oak.