Special care in the vineyards always pays off in the final bottle. The Boschendal S&M, Shiraz Mourvèdre 2012 is such a wine. The 70% Shiraz component was harvested from vineyards in Faure, Helderberg and the Bottelary Hills in the Stellenbosch Wine Appellation. The 30% Mourvèdre came from the Paardeberg area in Paarl.
Pruning of the vines, to remove excess previous summer growth, began in July of 2011 when the vines were pruned to the required number of shoots per spur. Later in October after spring growth the shoots were thinned leaving two to three shoots per spur. This process was repeated in December and then just prior to harvest small unevenly ripened bunches of grapes were taken off. A warm February and March 2012 meant full bunches of ripe grapes with small berries packed with fruit and colour.
The grapes were hand harvested and then taken to the cellar for fermentation in stainless steel tanks. Grapes were macerated on the skins in most of the tanks for up to 14 days. After malolactic fermentation in tank, 80% of the wine went into 300l oak barrels comprised of 25% each for 1st, 2nd, 3rd and 4th fill. The remainder was left unoaked in order to bring some freshness to the blend.
It looks like: Deep dark ruby plum at the core which pales to purple garnet at the rim.
It smells like: Toasty oak with waves of back cherry and a grind if white peppercorns.
It tastes like: Easy soft entry of sappy spiced plums and brambles on a broad palate with soft tannins. Really good mouthful with an undertow of dark chocolate, oak and its concomitant spices. Quality shows in the long full and gently waning aftertaste.
It’s good with: This is a great glass on its own after dinner. It would well suit meat from the braai or out of the oven. Jane-Anne Hobbs’s Swedish-Style Meatballs in a Creamy Lemon Sauce with Cauliflower Mash are made with low carbs and are rich in flavour. Made without bread, they offer a stunning Saturday night supper. Click here for her recipe.
Read more about Boschendal – CLICK HERE