Boschendal Reserve Collection Grande Reserve 2013

Brooding ruby depth with outspoken dark berry pastille and fleshy plum aromas layered with winter spice and roast cacao bean complexity. The entry is smooth and rich leading to sumptuous ripe mulberry, black cherry and cassis flavours etched with black pepper and oak spice finishing with tremendous texture and lingering fruit concentration.

A substantial wine that makes the perfect drinking partner with seared rare fillet tagliata.

variety : Shiraz [ 70% Shiraz, 10% Cabernet Sauvignon, 10% Petit Verdot, 10% Malbec ]
winemaker : JC Bekker
wine of origin : Stellenbosch
analysis : alc : 14.5 % vol  rs : 3.0 g/l  pH : 3.5  ta : 5.5 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2015 Top 100 Winner

ageing : 10 years

Boschendal Grande Reserve is from pedigree vineyards and outstanding vintages where every detail from vine to wine is fastidiously considered to create a signature blend that is richly expressive, and complex with great balance and potential. This blend is styled by our winemaker who has creative freedom of varieties in the translation of the unique hallmarks of the vintage and vineyards, making the composition of each edition of Grande Reserve original.

in the vineyard : Vintage character together with site expression is the key to this blend. Grapes were selected from two exceptional cool-climate vineyards in the Helderberg area of Stellenbosch. Vigilant viticulture practised on both sites with emphasis on timing for best results. Balance between vegetative growth and development of the berries was ensured by opening up of smaller canopies, bunch thinning and leaf plucking.

about the harvest: The 2013 harvest started a bit later than normal. A warm February and March resulted in full, rich and ripe bunches with small concentrated berries. Harvested by hand between 10 March – 8 April.

in the cellar : Each variety was handled separately and fermented in new open top French oak barrels for 10 days with at least 3 daily punch downs. Maturation was allowed in first, second and third-fill older 300 litre barrels for 18 months before final blending.

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