Selected parcels of Stellenbosch Cabernet Sauvignon vineyards planted on the north-west-facing slopes of the Helderberg mountain and south-east-facing slopes of the Polkadraai Hills. Grown on a combination of deep, decomposed granite soils with Table Mountain sandstone and koffieklip (a local iron-rich soil derived from decomposed granite). 96% Cabernet Sauvignon, 4% Cabernet Franc. Fermented in tulip-shaped concrete tanks at 27–30 °C with frequent pumpovers and occasional délestage. Matured for 22 months in Sylvain and Saury 225-litre French oak, 65% new, light toast, long seasoned. TA 5.2 g/l, pH 3.93, RS 3.4 g/l. Made with ‘deliberate austerity’ suggests founder winemaker Marc Kent. But it still shows rich, ripe pure Cabernet fruit, chewy tannins but already on the way to smooth. Generous and fresh. A hint of chocolate. The freshness of Cabernet Franc sings on the finish. Gorgeously structured but also generous in fruit. Excellent balance between those two aspects of the wine. The little bit of residual sugar does not show (not to me). Compared with the Franschhoek 2020 Cabernet, I would say this has the edge in freshness and slightly more refined tannins. 17.5 points

The 2020 Cabernet Sauvignon Boekenhoutskloof Stellenbosch is fully de-stemmed and fermented in concrete then aged for 22 months in 65% new oak. It has quite an intense bouquet with dark berry fruit, sandalwood and pencil box aromas; perhaps it`s just missing a bit of brightness? The palate is medium-bodied with grainy tannins and a touch of dark chocolate infusing the black fruit; the 2020 is powdery in texture with a solid off-dry finish. Not bad, though overshadowed by the Syrah. 89 points