Tucked away in a remote corner of the Franschhoek Mountains, Boekenhoutskloof was rescued from dereliction and given a new lease on life in 1993, when it fell in the hands of a six member syndicate. Ripping out old orchards, they planted Merlot, Cabernet Sauvignon, Syrah and Viognier. The old farm cellar was extended and renovated and into this mayhem they brought a seventh member, the newly qualified Marc Kent.
Marc was born on the Natal South Coast, but moved with his family to the Cape, where the passionate interest of friends in the wine industry not only inspired him to study Cellar Technology at Elsenburg College, but, together with his own regard for the French winemaking tradition, laid the foundation for his own style and philosophy of winemaking.
Marc's first vintage took off without the benefit of promotion, and third party endorsement has ensured sold-out vintages ever since. Marc was Diner’s Club Winemaker of the year in 2007.
Only two barrels made. One barrel sourced from a tiny, unique parcel grown on decomposed schist soils on our Porseleinberg vineyard and the other barrel from one of the best old vineyards in Stellenbosch.
Spontaneous fermentation in concrete Nico Velo vats, 25% whole cluster and élevaged for 18 months in French barriques.
After many years of absence from the Guild Auction, I decided upon a Cabernet Sauvignon
from the spectacular 2015 vintage as a reserve selection Cabernet for the Auction.
Only two barrels were made from Syrah sourced from a tiny, unique parcel grown on
decomposed schist soil at the Porseleinberg farm. Spontaneous fermentation took place in
concrete fermenters with 10% whole bunches, the rest was destemmed but not crushed.
The wine was matured for 18 months in older barrique.
Cold soaked for 5 days. Wild fermentation. Four weeks on the skins. Spontaneous malolactic fermentation in barrique. 27 months in second fill Saury barrique. One racking at 18 months. Tasting Notes: The nose is laced with copious amounts of blueberry, white pepper and meaty undertones which follow through onto the palate.
The grapes were harvested in the second week of February and chilled in a cold room overnight. Multiple hand selection, followed by de-stemming without crushing. The must was left to cold macerate for 4 days before alcoholic fermentation started naturally. Alcoholic fermentation took 14 days and the wine was left on the skins for a week before pressing into a second fill Saury barrique. One racking was done at 18 months, with the wine completing its 27 months of maturation in barrel; egg white fining and filtration before bottling. This wine shows the uniqueness of a well-drained, south-facing Wellington slope of decomposed granite. Minimal intervention and an artisanal approach in the cellar complement the character of this unique site. Tasting Notes: The nose offers complex notes of prunes, blueberry, dried herbs, vanilla, ground pepper and sweeter floral undertones. Massive fruit and earthy notes follow through onto the palate with a chalky finish.
The fruit for this wine was grown on Porseleinberg, an organic vineyard owned by Boekenhoutskloof. The grapes were harvested in the second week of February and chilled in a cold room overnight. Multiple hand selection was followed by de-stemming without crushing. The must was left to cold macerate for four days before the alcoholic fermentation was initiated, naturally. Alcoholic fermentation took 14 days to complete and the wine was left on the skins for a further week before pressing into a second fill Saury barrique. One racking was done at 18 months; the wine was fined, matured for a further 9 months, fined again and bottled. Tasting note: The nose offers complex notes of blackcurrant, ground pepper, nutmeg with floral undertones. The palate is textured, full and has great length with a meaningful freshness on the end as a result of the schist. Cellar until 2017.
Winemaking Notes Natural ferment followed by twenty seven months maturation in old French oak barriques. Tasting Notes Spicy notes with elegant violet and fynbos aromas. Ground pepper is evident on the palate with a complex texture and depth, bound together by focused tannins.
Winemaking Notes Harvested in May 2006, this Noble Late Harvest was fermented with a selected Sauternes strain and spent a total of thirteen months in a new French oak barrique. Tasting Notes Rich botrytis aromas with honeyed texture and balanced acidity.
100% Shiraz The Boekenhoutskloof Syrah shows spicy notes with elegant violet and fynbos aromas. Ground pepper is evident on the palate with a complex texture and depth bound together by focused tannins. The structure and complexity will lead the wine to develop further in the bottle for many years to come.
100% Semillon Harvested in May 2006, this Noble Late Harvest was fermented with a selected Sauternes strain and spent a total of thirteen months in a new French oak barrique. Tasting Notes: Rich botrytis aromas with honeyed texture and balanced acidity.
Two selected barrels - one new and one 3rd fill French oak. Natural fermentation followed by 27 months in barrique. From Wellington vineyards. Tasting note: Ripe, spicy aromatic nose, with hints of cloves and pepper. Full and rich palate with good lengthy finish.
100% Cabernet Sauvignon Fermented with we372 with regular pump overs / punch downs. 7 day post fermentation maceration followed by malolactic fermentation in cask and 27 month maturation in 100% new French oak barriques. Tasting note: Red currant aromas with cinnamon and rich oaking detail. Full bodied with big structure and depth. Lengthy finish. Further maturation will reward.