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Boschendal 1685 Shiraz 750ml x 6

Grapes from each vineyard were fermented separately in stainless steel, and a combination of closed pumpovers, pumpovers with air, delastage and cap break-up with compressed air was used to maximise the extraction of ripe and round tannins and colour. After the ferment, wines were typically left on the skins for five to 10 days before being pressed.<br/> Some Cabernet wines remained on the skins for up to 20 days post ferment, depending on taste. The young wines went into barrel only after malolactic fermentation - 100% went into 300-litre oak barrels comprised of 30% new barrels, and the wine was matured for 14 months.<br/>

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