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Boschendal 1685 S & M 2014

On the nose: Notes of soft white pepper spice and dark cherries with hints of chargrilled aromas.
Palate: Rounded, lush plum and a rich mulberry concentration from the Mourvèdre component open onto the palate, softening the youthful spice and tease of dark chocolate of the Shiraz. An unobtrusive earthiness from light oaking makes for an alluring marriage of spice and fruit, with a lingering complex finish.

variety : Shiraz [ 63% Shiraz, 37% Mourvèdre ]
winemaker : Bertho van der Westhuizen
wine of origin : Coastal Region
analysis : alc : 14.0 % vol  rs : 3.5 g/l  pH : 3.5  ta : 6.0 g/l  
type : Red  style : Dry  body : Huge  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  
AWARDS

Mundus Vini International Awards 2017 - Silver
Michelangelo Awards 2016 - Silver
Dallas Morning News & Texsom Wine Competition 2012 Vintage - Gold
Wine & Spirit Wholesalers of America 2012 Vintage - Double Gold & Best "Other Red Wine" of the Show
2014 Critics Challenge International Wine Competition USA 2012 Vintage - Critics Gold
Shiraz SA Wine Challenge 2012 Vintage - Blends: Top 4
Veritas Awards 2012 Vintage - Double Gold
Winemakers' Choice Diamond Awards 2012 Vintage - Diamond Award

ageing : This smooth blend with its soft integrated tannins will age well for up to five years.
in the vineyard : The 63% Shiraz grapes originate from high-quality individual vineyard sites known for their expressive varietal character in Stellenbosch, Elgin and Swartland. The 37% Mourvèdre vineyards are in the Paardeberg area.

Strict vineyard management includes Shoot thinning in midOctober, and again in early December leaving an average of two to three shoots per spur. Bunch thinning and green harvesting were all done in the vineyards to promote colour, tannin and fruit ripeness and maximise the fruit aroma expression and wine concentration.
about the harvest: The vineyards were handharvested during March, and all bunches were sorted in the vineyard to ensure that only the most perfect grapes reach the winery.
in the cellar : Fermented in stainless steel with an average duration of 12 to 16 days. Most tanks were left on the skins for an additional one to two weeks. The young wines went into barrel only after malolactic fermentation; 80% of the wine went into 300-litre oak barrels comprised of 25% each first, second, third and fourth fills; and the remainder was left unoaked.
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OTHER VINTAGES

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