Boschrivier WINES

Boschrivier Cabernet Sauvignon 2014

Varietal
Area
Soil Type
Age of vines
Trellising
Vine Density
Yield
Irrigation
Picking date
Grape Sugar
Acidity
pH at harvest
Total production

100% Cabernet Sauvignon
Western Cape (Stanford )
Decomposed Malmesbury Shale, Oak leaf, Tukulu
14 years
Vertical Shoot Positioning, 3 Cordon wire
3 400 vines / ha
7 tonnes per hectare
Yes, drip
Mid to Late March 2013
23°B to 25.5 °B
6.2
3.58
3000 bottles


Method:
The grapes were handpicked from cooler vineyards in Stanford. A saignée was drawn off and the mash was then inoculated with selected yeast culture and fermented dry on the skins. The grapes were then pressed and blended into stainless steel tanks where the juice underwent malolactic fermentation before being racked to barrel. Maturation in barrel lasted 12 months before being lightly fined, filtered and bottled.


WINEMAKING PRACTICES:
Fermentation temperature: 11°C to 14°C


Wood ageing: 64% new and 22 % 2nd fill French oak barrels (225L) for 12 months.

Wine Details:

Residual Sugar

1.7g/l

Free Extract

34.2 g/l

pH

3.58

Alcohol

13.5%

Total Acid

6.2 g/l

Free SO2

51 mg/l

Total SO2

138 mg/l

Total Extract

34.2 g/l


MATURATION POTENTIAL:
Although drinkable now consider putting a few bottles deep down in the cellar for 5 to ten years to really appreciate a wine made for ageing!


TASTING NOTES
Deep rich colour and soft tannin are the benchmark of cool ripened vineyards. The exceptional combination of ripe cherry, black currant and a hint of mint that increases with complexity through ageing in small oak barrels combine to give a mouthwatering experience.


SUGGESTED FOOD COMBINATIONS
Partnered excellently with steaks, meat, roast beef or red meat stews.