2021 Boekenhoutskloof, Cabernet Sauvignon, Stellenbosch , 6x750ml

2021 Boekenhoutskloof, Cabernet Sauvignon, Stellenbosch , 6x750ml

15% Alcohol

Availability: 4 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £170.00

Critics Score: 95

Publication: Tim Atkin MW, South Africa Report 2023

Drinking Dates: 2025-2035

Gottfried Mocke sources this Stellenbosch Cabernet Sauvignon from two growers - one on the Helderberg, the other in Stellenbosch Kloof - to produce what is always the denser than its companion Franschhoek bottling. Inky and grippy, with top notes of menthol, mocha and dried herbs, lots of energy and vibrancy and a core of plum, blueberry and cassis.
Made from selected parcels of Stellenbosch Cabernet Sauvignon vineyards planted on north-west facing slopes of the
Helderberg mountain and a south-east facing slope of Vlottenburg. These pockets of excellent Cabernet Sauvignon grow
on a combination of deep decomposed granite soils with Table Mountain sandstone and "koffieklip". The mild maritime
influence from the cool False Bay coast and granitic soils are evident in this wine's hallmark minerality and classic,
graphite-like profile.

A chilly and damp winter preceded the 2021 harvest, promoting favourable vine dormancy. The persistently cool, moist
climate and reduced soil temperatures extended into spring, causing a delay in budbreak by up to two weeks. Subsequently,
drier and moderate conditions prevailed during flowering and the rest of the growing season. This led to a gradual ripening
process, contributing to outstanding colour and flavour maturation. The resultant wines exhibit complexity along with
remarkable finesse and elegance.This particular vintage will be remembered for its small berries, characterized by a
reduced juice-to-skin ratio, exceptional quality, and notably diminished yields.

The 2021 vintage was vinified entirely at Boekenhoutskloof in tulip-shaped concrete tanks with élevage on our OXOline
system. The vinification and élevage processes significantly impact the style, resulting in a more refined claret-like
structure with dark fruits and graphite.

Grapes are hand-harvested and transported to our winery in Franschhoek where they cooled prior to vinification. Each
harvest parcel is individually destemmed and crushed into tulip-shaped concrete tanks where they undergo a cold
maceration period and spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs and
occasional délestage are performed to gently extract aromas, colour, and tannins. After alcoholic fermentation, a prolonged
malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for
22 months in 60% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.