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Boekenhoutskloof - Franschhoek Cabernet Sauvignon 2017

Red Wine from Paarl · South Africa
Price: £49.95
Case Rate: £49.95
Ex Tax: £32.50
Country:
South Africa
Wine Region: Paarl
Wine Area: Franschhoek
Wine Maker: Marc Kent
Grape: Cabernet Sauvignon
Grape Percentage: 100%
Alcohol Percentage: 14.5%
Unit Quantity (ml): 750
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16.5 pts  JancisRobinson.com
Country:
South Africa
Wine Region: Paarl
Wine Area: Franschhoek
Wine Maker: Marc Kent
Grape: Cabernet Sauvignon
Grape Percentage: 100%
Alcohol Percentage: 14.5%
Unit Quantity (ml): 750

Wine tasting notes

A brooding nose entices with its abundance of black- and blueberry aromas and hints of cigar box and tobacco spiciness. The palate is exceptionally full and round, yet precise with the crème de cassis, black currant and Cedar wood of the nose following through with notes of pencil shavings, red capsicum, tealeaf and subtle cloves. Grainy tannins and a perfect acidity balance the dark berry fruit on a rich mid-palate, suggesting significant ageing protentional. The finish is smooth and complex with its offering of red liquorice, fennel bulb and exotic spice and an impressive length.

Winery information

Boekenhoutskloof

Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek valley, the farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed). Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making.

In 1993 the farm and homestead was bought and restored and a new vineyard planting programme was established that now includes Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier.

Boekenhoutskloof Winery - Platter's Wine Guide, Editor's Award Winery of the Year for 2020
Platter’s 2020 Five-Star Wine - Boekenhoutskloof Syrah 2017

Expert reviews

JancisRobinson.com (2017) - 16.5 pts

“An increasing proportion of Cabernet Franc apparently because it retains aroma and freshness better in hot, dry summers than Cabernet Sauvignon. Mid to dark crimson. Some real grace here on the nose. Round, gentle tannins with a sweet undertow and a beginning, middle and end. Light charge of fine tannins. 14.5% Drink 2019 – 2026”


Platter's South African Wine Guide (2017) - 4 stars

“Complex & intense black berry fruit, cigarbox & cool fresh herb fragrance from splash cab franc on 30% barrel-fermented. Very firm, with a fine-grain tannin structure buffed in 80% new French barriques (18months.) Needs time to show true, decant in youth.” 94 Points - Platter’s South African Wine Guide 2020


Tim Atkin (2017) - 94 pts

“There's nothing to choose in terms of quality between the two Boekenhoutskloof Cabernet Sauvignons in 2017, one of the best Cape vintages of the last half century. Made with fruit from a block planted in 1996 and blended with 9% Cabernet Franc, it's floral, refined and elegant, with green herb and black cherry fruit and velvety tannins. 2021-29” Tim Atkin South Africa Special Report 2019


Natalie McLean (2017) - 88 pts

“Bold and juicy black fruits ll the glass of the 2017 Franschhoek Cabernet Sauvignon and mingle with rose petals and hints of cinnamon. The Florals are soft and delicate on the palate. The wine is rich and bold and structured with well-defined tannins. the Finish is fresh, vibrant and long, with good structuring tannins and a full body. This wine is showing good complexity. It was traditionally vinified in concrete tanks then aged in the newly installed Oxoline system, comprised of French barriques. 15,000 bottlesproduced” 88 Points - Neil Martin Vinous 2019

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Vinification notes

Our intention was to create a textbook claret and to respect the signature Boekenhoutskloof Cabernet style. We worked with a classic dark berry fruit profile and managed to capture the full, rich character and deep flavours offered by the vintage. We opted for gentle vinification to avoid huge, monstrous wines. Grapes were picked by hand into small lug boxes, bunch sorted with berry selection and gently destalked. The grapes underwent a cold maceration in traditional concrete vessels and then fermented at temperatures between 27° and 30°C with frequent pump-overs to extract aromas, colour and tannins. After alcoholic fermentation a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured in French oak from our preferred coopers, Sylvain and Saury.