2020 Boekenhoutskloof, Cabernet Sauvignon, Stellenbosch , 6x750ml
96% Cabernet Sauvignon & 4% Cabernet Franc
14.5% Alcohol
14.5% Alcohol
Availability: 4 weeks
Case size: 6 / Bottle size: 750ml
Duty Status
From £170.00
Critics Score: 95
Publication: Tim Atkin MW, South Africa Report 2022
Drinking Dates: 2024-2032
Very dry with very small berries" is how Gottfried Mocke sums up the 2020 vintage in Stellenbosch. Sourced from four vineyards in Faure and on the Helderberg, this is powerful, structured and intense, with lots of body and backbone. Partnering Cabernet Sauvignon with 4% Cabernet Franc, it's bold and inky, with classic black cherry and blackcurrant fruit andvanilla-scented 65% new wood. Natural acidity freshens the finish.
Made from selected parcels of Stellenbosch Cabernet Sauvignon vineyards planted on the
north-western facing slopes of the Helderberg mountain and south-eastern facing slope of
the Polkadraai Hills. These parcels of excellent Cabernet Sauvignon grow on a combination
of deep decomposed granite soils with Table Mountain sandstone and "koffieklip".
Grapes are hand-harvested and transported to our winery in Franschhoek and cooled
before vinification. Each harvest parcel is individually destemmed and crushed into
tulip-shaped concrete tanks where they undergo a cold maceration period and
spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs
and occasional delestage are performed to extract aromas, colour, and tannins gently.
After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in
225-litre barriques. The wine was matured on our OXOline system for 22 months in 75%
new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.
north-western facing slopes of the Helderberg mountain and south-eastern facing slope of
the Polkadraai Hills. These parcels of excellent Cabernet Sauvignon grow on a combination
of deep decomposed granite soils with Table Mountain sandstone and "koffieklip".
Grapes are hand-harvested and transported to our winery in Franschhoek and cooled
before vinification. Each harvest parcel is individually destemmed and crushed into
tulip-shaped concrete tanks where they undergo a cold maceration period and
spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs
and occasional delestage are performed to extract aromas, colour, and tannins gently.
After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in
225-litre barriques. The wine was matured on our OXOline system for 22 months in 75%
new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.
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