Boschendal Grand Reserve 2004

Spur pruning and the removal of unnecessary shoots left only the two to three best-developed shoots per spur. Four weeks before harvest, leaves were removed between bunches within the canopy, taking care that no grapes were exposed to direct sunlight in the process. This resulted in improved aeration in the bunch zone, ensuring the retention of flavours in the berries.

The 2004 vintage was marked by plentiful winter rainfall and long warm summer days ensuring perfect growth and ripening, allowing for wines of great depth and complexity. All the grapes were carefully hand-picked to prevent damage to the fruit.

Picked at 24° balling, the Cabernet Franc and Cabernet Sauvignon grapes were fermented at 28 - 30°C, and macerated for three weeks to enhance the structure of the wine by softening the tannins. The Merlot and Shiraz were picked at 23° balling, fermented at 30 - 32°C, and macerated for 10 days before pressing. 50% of the wine was matured for 22 months in new French oak and 50% in 2nd-fill barrels and was racked twice during this period. The varieties were matured separately for 19 months, then blended three months prior to bottling and allowed a final “polishing maturation” for a further three months. This wine was filtered very lightly, and therefore may deposit a little sediment with time.