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Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

A refined, complex nose offers aromas of cassis, dark berry fruit, pencil shavings and whiffs of spicy tobacco. Fine-grained powdery tannins are juxtaposed against both black and red berry fruit, hints of thyme and graphite and a vibrant acidity on the midpalate. The wine is lithe and multi-layered with exceptional balance, showing fine texture and a youthful elegance, suggesting significant ageing potential. Red berry fruit persists on the finish with notes of garrigue and fennel seeds.

The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27° and 30° with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 20 months) in 60% new French oak barrique from our preferred coopers, Sylvain and Saury.

The Boekenhoutskloof Syrah

The Boekenhoutskloof Syrah

The Boekenhoutskloof Syrah is sourced from three different sites. We acquired two new properties in the Swartland (Porseleinberg and Goldmine) a few years ago for its unique terroir of rocky bedrock and decomposed mica schist soils. These vineyards contribute to a substantial amount of our current bottling, although the original Wellington vineyard still contributes roughly 40% of our Syrah.

The fruit from each site is vinified separately as each parcel shows distinctive and individual characteristics. The grapes are partially de-stemmed and ferment spontaneously in concrete tanks with a soft délestage 2-3 times a day. Once cuvaison has been completed, the wine is moved to large traditional 2 500L foudres and 600L demi-muids for further ageing for up to 18 months, depending on the vintage.

 

Essay Wines

Essay Wines

Essay Wines

“Essay” refers to the popular abbreviation for South Africa (SA) as well as implying an “assemblage” or blending of things to create a whole greater than its parts.

ESSAY WINES consists of 2 blended wines produced in a Mediterranean style representing what we believe to be the best from our area, the Agter-Paarl. Our vineyards are unirrigated and planted on old Malmesbury shale soils producing wines with distinctive flavour and texture.

With the ESSAY WHITE, we try to produce a richer style of unwooded Chenin Blanc. The small portion of Viognier blended into the wine helps to flesh out the mouthfeel and adds inviting aromatics.

The ESSAY RED is our take on a southern Rhone blend: the wine shows ripe berry fruit and soft gentle tannins with a brush of fine oak. With a hint of spice and a little smokiness, this medium bodied red wine is smooth and packed with flavour.

Bastille Festival 2018

Bastille Festival 2018

Bastille Festival 2018

the popular Franschhoek Bastille Festival Food & Wine Marquee, situated at the Huguenot Monument.

Berets in hand.Red white and blue outfit planned to perfection. Now you’re ready to celebrate this year’s Franschhoek Bastille Festival, 15th and 16th July, in style!
One of the main sponsor Boekenhoutskloof Wine with Chocolate Block and Boekenhoutskloof range of wines.

 

Pierre Jourdan Belle Rose

Pierre Jourdan Belle Rose

Pierre Jourdan Belle Rose

The discreet blush of Belle Rose, achieved by carbonic maceration (internal berry fermentation), is emphasized in the name the ‘beautiful rose’. This process extracts the elegant colour and the flavours of the Pinot Noir grape, but not the harsh tannins – maintaining a distinguished dry elegance.
The palate reveals a lively presentation of rich strawberry and cherry flavours derived from Pinot Noir – with an elegant dry finish.
Varietal: 100% Pinot Noir
Bottle size: 750ml

 

Berg River Canoe Marathon 2018

Berg River Canoe Marathon 2018

Berg River Canoe Marathon 2018

The Berg River Canoe Marathon takes place annually over a distance of 240 km over four days from Paarl to the West Coast town of Velddrif.

This classic 240km paddling odyssey from Parrl to Velddrif gets a new twist as it becomes a two-person team event. Solo adventurers always welcome.

The Berg River Canoe is the longest river canoe marathon in South Africa.

 

Essay Shiraz Mourvedre & Grenache & Cinsault

Essay Shiraz Mourvedre & Grenache & Cinsault

Essay Shiraz Mourvedre & Grenache & Cinsault

This deep garnet blend is a medium-bodied red wine with an expressive nose and a soft, lush mouth-feel. The Shiraz gives ripre plum fruit and dark fruit notes on the nose and palate. Grenache softens the palate, adds floral notes and combines with Shiraz to form the back-bone of the blend. Mourvedre adds complexity with savoury, leathery and spicy aromas. Cinsaut lends red fruit and a soft, lush mouthfeel to the final blend. The overall wine shows depth and finesse, but with a lighter body and gentle tannins. Excellent as a sipping red wine, it will also go well with Asian foods, nodern fusion cuisine and Italian dishes.

Essay Shiraz Mourvedre & Grenache & Cinsault
La Petite Dauphine

La Petite Dauphine

La Petite Dauphine

La Petite Dauphine is a historical working fruit & wine farm with superior accommodation. Situated just two kilometers from the village of Franschhoek “The Gourmet Capital of South Africa” it is in the heart of the Cape Winelands and a playground for diverse interests.

There are 9 suites to choose from – all superbly decorated by our interior design studio. All bedrooms are en-suite with views over dams, sun kissed orchards, vineyards and the breathtaking Franschhoek mountains. Our suites are fully climate controlled, bathrooms have underfloor heating and bedrooms feature cosy fireplaces for those chilly winter nights. You will also find hairdryers, soft gowns, fluffy towels and all other amenities that will make your stay truly unforgettable.

At La Petite Dauphine it is all about astounding scenery, luxurious comfort and absolute convenience. Escape the urban jungle for a superb country break where plum trees line farm lanes and vineyards yield bountiful harvests.

Boekenhoutskloof Noble Late Harvest

Boekenhoutskloof Noble Late Harvest

Boekenhoutskloof Noble Late Harvest

Nobel Late harvest is a term applied to wines made from grapes left on the vine longer than usual. Noble Late harvest is usually an indication of a sweet dessert wine.

Botrytis cinerea, or noble rot, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.

Botrytis cinerea is a fungus that affects many wine grapes and causes them to shrivel into moldy raisins. The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin to germinate, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, the sugar becomes more concentrated and the botrytis begins to alter the acidity within the grape.In some years desiccation may occur leaving tiny amount of sweet liquor like juice within the
grape.

The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times.
In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass.

Semillon picking

Semillon picking

Semillon picking

Boekenhoutskloof Wine Farm Franschhoek South Africa.
Semillon is one of the Cape’s true heritage white varietals, with origins as early as the 17th century (when it became known as Groendruif which translates as Green grape), the grape variety accounted for more than 90% of plantings in the first half of the 19th century. While South African Semillon has not quite taken off as a serious commercial category in single varietal form in the modern era, there are stunning wines being made from especially older vineyards (some of them centurions). More often, the variety plays a role in beefing up the volume of Sauvignon blancs.

The best South African Semillons have juicy fruit with often an ethereal-like citrus perfume, fine texture, herbal interest and manage to marry the intensity of flavour with finesse.

The grape is also key to the production of sweet wines such as Sauternes. For the grapes to be used for sweet wine production, they need to have been affected by Botrytis (also known as “Noble Rot”). This fungus dries out the grapes, thus concentrating the sugar and flavours in the grape berry.
Infestation by Botrytis requires moist conditions. If the weather stays wet, the damaging form, “grey rot,” can destroy crops of grapes. Grapes typically become infected with Botrytis when they are ripe. If they are then exposed to drier conditions and become partially raisined this form of infection is known as noble rot. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Wines produced by this method are known as botrytized wines.
“noble rot,” it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar.

Photos by Sandro Tasso Wide Angle photo studio Paarl Franschhoek…