Cape Winemakers Guild

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.

Winemaker: Jacques Borman

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 800.00
  • Lowest: R 650.00
  • Average: R 692.00


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


  • Alc:
  • RS:
  • TA:
  • pH:

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