Boschkloof Epilogue Syrah 2017
Naturally fermented. 30% whole cluster included. Punched down in open fermenters and kept on its skins for 12 days. Aged for 16 months in new and old 400 litre French oak barrels.
Boschkloof Epilogue Syrah 2016
Grapes were naturally fermented with three punch-downs a day. 40% whole bunch. The wine then went through malolactic fermentation in 400 litre French oak barrels where it aged for another 18 months. 30% new oak used.
Boschkloof Epilogue Syrah 2015
Made only from the SH99 clone. The grapes were 20% whole bunch pressed. Fermentation
took place spontaneously and after fermentation, the juice was left on the skins for eighteen days. The wine was aged for sixteen months in 400 litre French oak barrels, 15% new oak.
Boschkloof Epilogue Syrah 2014
Harvested at around 24° Balling. 50% whole bunch. Fermented naturally in 500 litre, open
French oak barrel. After fermentation, left on skins for another 20 days. Hand pressed with
small basket press. Malolactic fermentation in barrel and the wine was matured for 16
months in 20% new French oak.
Boschkloof Epilogue Syrah 2013
Natural fermentation with 10% stems in open top 500 litre barrels without any temperature
control. 21 days left on skins after fermentation. Malolactic fermentation took place in
barrel. Matured for 18 months in 30% new small French oak barrels.
Boschkloof Syrah 2012
The grapes were harvested by hand, destemmed and fermented in 500 litre open lid French oak barrels. The wine underwent natural fermentation and nothing was added. Tasting Notes: Deep, dark concentrated colour. Lots of beautiful white pepper spices and violet flavours on the bouquet. Great mid-palate with layers of Shiraz fruit. This is a big wine that shows a lot of elegance with lovely soft tannins and a lingering aftertaste.
Boschkloof Auction Reserve Syrah 2011
This Shiraz is made in a modern Rhone style. In 2010 my son Reenen returned from working in the Rhone with a lot of new ideas. The wine was harvested by hand, sorted and fermented naturally in 500 litre open top barrels. A small percentage of whole bunches were added. The wine had a long skin maturation of 25 days and only free run juice was used. Aged in second fill 225 litre French oak barrels for 19 months. Tasting Notes: This wine shows beautiful violets and perfumed spice. On the palate the wine is very elegant but still highly concentrated with a lot of depth. Some lovely freshness on the palate that will give the wine great aging potential. The wine has a very long finish. I believe this is a great Shiraz.
Boschkloof Bakhand Shiraz 2010
Harvested at optimum ripeness and fermented in 500 litre open barrels. Natural fermentation took place with no temperature control. The wine was punched down by hand four times a day. After alcoholic fermentation, the wine was left on skins for 14 days. Malolactic fermentation took place in barrels and the wine was left on lees for 5 months. Tasting Notes: Deep, dark, concentrated colour with lots of beautiful white pepper spice and violet flavours on the bouquet. Great mid-palate with layers of Shiraz fruit. This is a big wine showing lots of elegance, lovely soft velvety tannins and a lingering aftertaste.
Boschkloof CWG Conclusion 2007
Cabernet Sauvignon 55%, Merlot 20%, Cabernet Franc 21%, Petit Verdot 4% Harvested by hand. Fermented naturally with very long skin maturation - 35 days on the Merlot and Petit Verdot. The Cabernet Sauvignon and Cabernet Franc were left on skins for about 20 days. The wines were blended after 9 months and matured for another 18 months in new, small French oak barrels. Tasting note: This is a classic blend with lots of ripe fruit, hints of chocolate, almonds and nuts. Lovely wood flavours that add complexity. This is a big wine with lovely tannin structure for bottle ageing. Drink in 2013.
Boschkloof CWG Conclusion 2006
The different varieties were harvested separately. The Cabernet Franc was harvested at optimum ripeness, resulting in soft tannins; and the Merlot was cold soaked for 2 days before fermentation. The wines were left on the skins for between 25 and 28 days. No press juice was used. The wine was matured for 27 months in new French oak. Tasting note: Deep in colour with some tobacco, flinty and minerally flavours. Good mid-palate with a long finish
Boschkloof Auction Reserve Shiraz 2007
The grapes were harvested at optimum ripeness and destemmed and fermented in open 500 Litre barrels. The wine underwent natural fermentation with no temperature control and nothing was added to the wine. Tasting note: Lots of lovely ripe berry fruit with nice hints of chocolate and toffee and some white pepper and smoked ham on the aftertaste. This is a big wine with a very long finish.
Boschkloof Auction Reserve Shiraz 2006
Winemaking Notes The grapes were harvested at optimum ripeness. Natural fermentation with maturation on skins for 21 days. No press juice was used, only free run. Malolactic fermentation took place in barrel. The wine matured for 19 months in 95% French oak and 5% American oak. Tasting Notes Deep, dark in colour. Lovely, ripe berry and white pepper with a hint of violets and oriental spice. Supple savoury tannins. Soft long-finish and a great food style wine showing good ageing potential.
Boschkloof AuctionReserve Shiraz 2005
The grapes were harvest fully ripe, destalked and fermented in 500 litre barrels. Natural fermentation with regular punch downs. After alcoholic fermentation the wine was left on skins for 28 days. Matured in new 225 litre French oak (92%) and American oak (8%) barrels. Tasting Notes Beautiful violets and ripe mulberry fruit on the nose. Layers of dark fruit - white pepper and oriental spices. Long finish with soft ripe tannins and good wood fruit balance. Very good ageing potential.
Boschkloof Auction Reserve 2004
The grapes were harvested at 25 - 25,5 degrees balling. The Cabernet Sauvignon vineyard is 30 years old with a natural yield of 4 tons/ha. The grapes were destemmed and fermented in pump-over tanks. The Merlot was cold soaked for 3 days before fermentation started and the Shiraz was fermented naturally to produce more mid-palate flavours. The wine was fermented at 24 - 26 degrees C. The Cabernet Franc was harvested very ripe at 26.5 degrees balling to get those ripe soft tannins. All the wines were left on skins after alcoholic fermentation for 19 - 20 days. No press juice was used. The wine underwent malolactic fermentation in new barrels and was left on the lees for 5 months. The wine was matured in new French oak barrels for 24 months. Tasting Note: Deep in colour with an intense bouquet of cedar, tobacco and black berry fruit. Richly concentrated with a touch of dark chocolate, spices and nuts. Great mid-palate and powerful finish. Tremendous length with soft, ripe, silky tannins. Just stays in your mouth.
Boschkloof Auction Reserve Shiraz - Viognier 2004
The Shiraz grapes were harvested at optimum ripeness. Yield was 7 tons/ha. 20% of the juice was taken out by bleeding and then cold soaked for 3 - 4 days. The wine fermented at 25 degrees C. During fermentation the wine was delustaged once a day and pumped over three times a day. Left on skins for 21 days after alcoholic fermentation. Malolactic fermentation took place in barrel and the wine was left on the lees in barrels for 6 months. Matured in 225 litre French oak barrels (50% new) for 19 months. The Viognier was harvested separately. Fermented naturally in 255 litre French oak barrels. Malolactic fermentation took place in barrel and left on the lees in barrel for 6 months. The lees were stirred regularly and blending was done prior to bottling. Tasting Note: This highly concentrated Rhone style wine is a blend of 95% Shiraz and 5% Viognier. The Viognier adds complexity without being overpowering. Lots of beautiful violets on the nose and oriental spices and white pepper on the palate. Long finish and big creamy, juicy mid palate. Soft ripe tannins and great aging potential.