Boschendal Cabernet Sauvignon - 75cl | Vegan-Friendly Red Wine

Contains sulphites

Vegan and Vegetarian friendly / Sustainable Winemaking

14%

10.5

Cabernet Sauvignon

The deep, dark ruby colour follows with aromas of ripe black cherry and cassis, pencil shavings, cigar box accents and spice make an enticing entry, and linger onto the palate, where chalky tannins and a rich, textured mouthfeel also become noticable. It is a textbook example of the depth and staying power that makes Stellenbosch Cabernet so appealing for discerning wine lovers.

The history of Boschendal, is illustrious and captivating. It can be traced back more than three centuries, to 1685, when the farm was known as Bossendal (meaning forest and dale), making it the second oldest wine farm in South Africa. A tradition by the founding fathers of entertaining guests and hosting picnics on the beautiful Boschendal lawns, is still an integral part of the estate's hospitality offering today. Boschendal's iconic manor housestill stands today and was recently renovated. We have made it our priority to embrace sustainability techniques across both our farm and cellar practices in order to retain the countrys exceptional biodiversity and to empower the teams that work within it. As a proud WWF Conservation Champion status recipient, Boschendal is committed to addressing environmental concerns and meets a set of rigorous conservation criteria.

The early seventies saw an intense period of restoration on the farm under the guidance of renowned architect Gawie and his landscaper wife Gwen Fagan. Gwen also laid out a heritage rose garden,which the estate would become renown for, featuring many of the old roses that were cultivated at the Cape. In the 1980s Boschendal became a trailblazer of wine tourism in the valley through its innovative offering of vineyard and cellar tours, famous moonlit picnics on the Pavillion lawns, as well as leading the winelands gastronomic revolution in a grand Cape country restaurant that the valley is still famous for today. One of its culinary legends is Boschendals malva pudding, first served ina restaurant at Boschendal and now traditional to restaurants and households all around the Cape. Boschendal's iconic manor housestill stands today and was recently renovated.Here visitors can get an atmospheric glimpse into the past life onone of the Cape's most historic wine estates while enjoying an exclusive premium wine tasting. At Boschendal, we believe that great wine begins in the vineyard. For this reason, we have made it our priority to embrace sustainability techniques across both our farm and cellar practices in order to retain the countrys exceptional biodiversity and to empower the teams that work within it.

As a proud WWF Conservation Champion status recipient, Boschendal is committed to addressing environmental concerns and meets a set of rigorous conservation criteria. Our farming practices include raising free-range animals to reduce food miles and contribute to soil productivity. The health of the soil is integral to the health of the vines, and the use of cover crops in the vineyards to enrich the soil, inhibiting weed growth and preserving soil moisture, as well as managing erosion and controlling pests has proved invaluable. In addition, over 600 000 new fruit trees were planted over a period of three years, providing not only food but increasing jobs in farming operations from 70 to 287. As Franschhoek is a key agricultural farming sector in the Western Cape, Boschendal is proud to contribute several hundred jobs to help increase overall local employment. For more information visit: www.boschendal.com

The grapes are hand-selected from prized vineyards in the Helderberg ward of Stellenbosch.

2019

The rigorous quality sorting process that began in the vineyards is continued at the cellar, to make sure that no green berries are vinified. Fermentation took place in stainless steel tanks for approximately two weeks. Minimal intervention is key to the making of this wine, with the winemaker applying as few as possible processes in order to preserve its dense flavour and mouthfeel. To this end the wine undergoes only a light filtration, and a restrained oak regime is followed. It involves ageing in a combination of 30% new oak and older barrels for 15-16 months, and then further bottle maturation follows until the wine is ready for release.

Boschendal

DGB Europe

Jacque Viljoen