Boschendal Appellation Series Cabernet Sauvignon 2019
A well-structured and powerful wine that offers a new discovery at every sip.
Big & Bold
£24.25
Producer | Boschendal |
---|---|
Country | South Africa |
Region | Stellenbosch |
Wine Type | Red Wine |
Body / Style | Big & Bold |
Grape Blend | 100% Cabernet Sauvignon |
Bottle Size (ml) | 750 |
% Abv | 14 |
Vintage | 2019 |
Special Features | Sustainable, Vegan |
Extra Info | Cigar box aromas |
Food Pairing Guide | Roast beef |
Boschendal Appellation Series Cabernet Sauvignon has aromas of ripe black cherry and cassis, pencil shavings, cigar box accents and spice make an enticing entry, and linger onto the palate, where chalky tannins and a rich, textured mouthfeel also become noticable. While it offers rewarding drinking in its relative youth, this wine will continue to age well and develop more nuance and dimension over time. It is a textbook example of the depth and staying power that makes Stellenbosch Cabernet so appealing for discerning wine lovers.
The grapes used to make this wine are hand-selected from prized
vineyard blocks in the Helderberg ward of Stellenbosch, South
Africa's pre-eminent Cabernet Sauvignon producing region. Some
of the reasons for this recognition as the “Kingdom of Cabernet”
are the influence of mountain slopes and altitude where much of
the vineyards are located, proximity to the coast, low vigour and
well-drained soils (with a big weathered granite and sandstone
component) – all culminating in a concentrated, pure expression
of the grape.
Leaf thinning, green harvesting and bunch selection are a very
important aspect of managing the vineyards in the lead-up to
harvest, to ensure that only perfectly ripe and even grapes
make their way to the cellar. During 2018 the greater variation
between night and day temperatures during the ripening
resulted in good colour, flavour formation, concentration and
intensity, which is indicative of remarkable quality wine.
In the cellar:
The rigorous quality sorting process that began in the vineyards
is continued at the cellar, to make sure that no green berries
are vinified. Fermentation took place in stainless steel tanks for
approximately two weeks, with regular pump-overs performed
during this time to extract ripe, round tannins and intense
colour.
Minimal intervention is key to the making of this wine, with the
winemaker applying as few as possible processes in order to
preserve its dense flavour and mouthfeel. To this end the wine
undergoes only a light filtration, and a restrained oak regime is
followed. It involves ageing in a combination of 30% new oak and
older barrels for 15-16 months, and then further bottle
maturation follows until the wine is ready for release.
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