Cape Winemakers Guild

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.

Winemaker: Jacques Borman

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 1 100.00
  • Lowest: R 950.00
  • Average: R 984.00


  • Bottle Size 750
  • Case Size: 6 x 750
  • Cases Produced: 70
  • Cases Auctioned 50


  • Alc:
  • RS:
  • TA:
  • pH:

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