Franschhoek Cabernet Sauvignon 2021
Tim Atkin MW
96 points. Boekenhoutskloof's Franschhoek Cabernet Sauvignon is picked two weeks later than its Stellenbosch stable mate and is a fresher, more refined wine. Benefitting from the inclusion of 12% Cabernet Franc from the vines around the winery, it has aromas of graphite, violet and eucalyptus, palate-caressing, granular tannins and red berry and blackcurrant leaf flavours. 2024-35
James Suckling
94 points. Lovely spicy fragrance of thyme, licorice and clove to the dark berry fruit. Full-bodied, deep and polished, with sturdy tannins. Spicy and muscular. Cabernet sauvignon with 14% cabernet franc. Try from 2024.
Vineyards & Winemaker’s Notes
Grapes for our Franschhoek Cabernet Sauvignon are picked from two vineyards planted adjacent to one another rooted in deep alluvial soils in the valley. Fruit from our own vineyards grow on slopes of decomposed granitic soils- a hallmark of the Bo-hoek district where Boekenhoutskloof is located. These home farm vineyards of Cabernet Sauvignon and small portion of Cabernet Franc, have been organically farmed for the past 13 years and produce exceptional quality fruit with each new vintage. 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 remainder 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.
Winemaking Philosophy (Vinification)
We vinify gently to avoid colossal, extracted wines. Grapes were picked by hand into small lug boxes and then bunch sorted with berry selection and careful de-stemming. The grapes underwent a cold maceration in tulip-shaped concrete vessels, and fermentation took place at temperatures between 27° and 30°C, with frequent pump-overs to extract aromas, colour and tannins. After spontaneous alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for 22 months in 95% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.
Tasting Note
The nose is gentle and intriguing, yet utterly complex, with its classic black fruit character, graphite, and an attractive herbaceous streak, while showing complex exotic spices at the same time. The palate is vibrant, with beautiful blue fruits following through. Flavours of black currant, red liquorice, fresh figs and nuances of clay dust and leather bring complexity to a very precise, seamless wine with good tension. The wine is medium to full-bodied, with a fresh acidity and lithe, cocoa powdery tannins. Pencil lead and tight spicy French oak notes linger on a poised finish.
