Boschendal’s jewel, a Shiraz with a ruby heart & Dianne Bibby’s North African Chermoula Meatballs – 22.05.2017

Boschendal 1685 Shiraz 2014

The grapes for the Boschendal 1685 Shiraz 2014 come from prime vineyard sites in the Stellenbosch, Elgin and Swartland Wine Appellations, each component especially selected to bring a unique attribute to the final blending.

Richard Duckitt in Boschendal’s Red Wine Barrel Cellar

Vineyard management techniques were practiced. Shoots were thinned in October and then again in early December leaving two to three shoots per spur. Midsummer harvest took place to thin out the number of bunches per vine which promotes colour, aroma and flavour.

Each vineyard was separately fermented in stainless steel tanks – some partially fermented on the stalks which promotes the spice and pepper so well loved as one of the wines major features.  Malolactic fermentation took place in the tanks. Maturation took place in 300 litre French oak barrels, 30% of them new, for a period of 14 months.

Shiraz, ripening on the vine

It looks like
Packed in the traditional Boschendal bottle released in 1985 under natural cork closure. In the glass, a gem bright ruby plum at the core which pales out to garnet at the core.

It smells like
A generosity of red, purple and black fruit. Oak and its concomitant spices.

It tastes like
Wonderful fruit, mulberries, roadside brambles and bloodplums.  Rich and sappy, round with gentle tannins and a burst of refreshing acidity in the tail.

Diane Bibby’s North African Chermoula Meatballs

It’s good with
This is a truly great food wine.  Will take on the traditional Sunday Roast Lunch as happily as it will a well-cooked mid-week supper.  Dianne Bibby’s North African Chermoula Meatballs make a great match with its spicy sauce. Click here for her recipe

Dianne Bibby

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