The 2018 Franschhoek vintage was solid in all respects, with harvest commencing toward the end of March—cold winter and spring conditions followed by a hot and dry ripening period. Cooler nighttime temperatures prolonged the Cabernet Sauvignon hang times, resulting in elegant and perfumed wines with perfect physiologically ripe fruit proﬁle. We again opted to blend in a tiny percentage Cabernet Franc (11%) from our old vineyard on the farm, contributing subtle fragrance and finesse to the dark fruit spectrum. We intended to create a textbook claret and to respect the signature Boekenhoutskloof Cabernet style. We worked with a classic dark berry fruit profile and captured the vintage’s full, rich character and deep flavours.
We opted for gentle vinification to avoid huge, monstrous wines. Grapes were picked by hand into small lug boxes, and bunch sorted with berry selection and gently de-stemmed. The grapes underwent a cold maceration in tulip-shaped concrete vessels and then fermented at temperatures between 27° and 30°C with frequent pump-overs to extract aromas, colour and tannins. After spontaneous alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for 22 months in 80% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.