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From the exceptional 2019 vintage Boekenhoutskloof Franschhoek Cabernet Sauvignon is an elegant South African Cabernet Sauvignon with a dash of Cabernet Franc for fragrance and finesse
Only 6 left in stock
Only 6 left in stock
| Wine Style | Red Wine, Smooth Elegant Red |
|---|---|
| Grape Variety | Cabernet Sauvignon, Cabernet Franc |
| Wine Region | Franschhoek |
| Country | South Africa |
| ABV | 14.5% |
| Oaked | Yes |
| Cork | Yes |
| Lifestyle | Vegetarian, Organic |
| Volume | 75cl |
| Drink By | 2030 |
Boekenhoutskloof Franschhoek Cabernet Sauvignon 2019 benefited from a great vintage with dry autumn conditions and cooler night temperatures which prolongs the Cabernet Sauvignon hanging time and leads to elegance and perfumed wine with what Boekenhoutskloof describe as “classic claret-like fruit profiles”. About 10% Cabernet Franc was again added for extra fragrance, freshness and finesse. This wine will develop a little more over a few years but the warm vintage ensured that it is ready to drink now. Boekenhoutskloof Franschhoek Cabernet Sauvignon 2019 tastes divine – with complex layers of fruit, spice and mineral flavours – blackberries, blueberries, mulberries with nutmeg, clove, graphite (like the pencil aromas of St Julién Bordeaux) and a touch of dark chocolate. The wine has a super smooth texture and soft, rounded tannins, all-in-all very moreish!
The Boekenhout is an indigenous Cape Beech tree greatly prized for making fine furniture. The Boekenhoutskloof label features seven chairs, in the words of the winery “to pay tribute to the skills of 18th century craftsmen and their achievements in creating beauty from natural sources, just like the pursuit of fine wine-making.” Marc Kent is the chief winemaker and driving force behind Boekenhoutskloof. He likes to experiment with the unconventional but his principal commitment is to quality. For a stunning white wine from the same producer, try this Semillon.
This wine is suitable for vegetarians but not for vegans
The Boekenhout is an indigenous Cape Beech tree greatly prized for making fine furniture. The Boekenhoutskloof label features seven chairs, in the words of the winery “to pay tribute to the skills of 18th century craftsmen and their achievements in creating beauty from natural sources, just like the pursuit of fine wine-making.” Marc Kent is the chief winemaker and driving force behind Boekenhoutskloof. He likes to experiment with the unconventional but his principal commitment is to quality. For a stunning white wine from the same producer, try this Semillon.
This wine is suitable for vegetarians but not for vegans
This wine has passed the six or seven years it usually needs to reach peak drinking condition. It is drinking beautifully now and will develop a little more over the next few years. Simply savour or consume with red meats, veal, root vegetables or mushroom-based dishes.
Serve at 12 – 16°C
“Ample dark berry fruits show on a relatively shy but inviting nose, with a plethora of subtle spice, herbaceous aromas and fine floral nuances. Blackberries and dark cherries follow through onto a layered palate, with bright flavours of brambles, mulberries and red liquorice, and hints of graphite minerality, cedar spiciness and a gentle sous-bois character, creating utter complexity. A pure, crystalline fruit profile is perfectly balanced with bright freshness, integrated acidity, and very fine-grained, cocoa-powdery tannins, all contributing to the wine’s sublime structure and exceptional depth. The mid-palate is vibrant, textured and lithe with a classic Bordeaux nervosité and silkiness. Blueberries, nutmeg and cloves linger on a sappy, pure finish.”
16.5+ /20 points – JancisRobinson.com – Jun 2022
“Blackish crimson. Strong cassis aroma. Very neat and nicely balanced and already broachable. Even with a very slight pinch on the end.”
90 points – RobertParker.com – May 2024
“The 2019 Franschhoek Cabernet Sauvignon presents tart and tangy dark red fruit aromas complemented by oak nuances. With a notable tannic profile, the wine concludes with a finish marked by a firm tannic edge. I recommend allowing this bottle to rest in the cellar for a few more years, allowing its flavors and textures to harmonize further and develop.”
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