Grapes for Boekenhoutskloof’s Franschhoek Cabernet Sauvignon are picked from two adjacent vineyards planted in deep alluvial soils in the valley. Fruit from their own – home – vineyard grows on slopes of decomposed granitic soils, a hallmark of the Bo-hoek district where Boekenhoutskloof is located. These home farm vineyards of Cabernet Sauvignon and (a small proportion of) Cabernet Franc have been organically farmed for the past 13 years and produce ever higher quality fruit with each new vintage. The winemaking is almost identical for both Cabernets, with grapes undergoing a cold maceration in tulip-shaped concrete vessels, and fermentation controlled at temperatures between 27° and 30°C, with frequent pumpovers. Maturation takes place in Boekenhoutskloof’s impressive OXOline system for 22 months in 95% new light-toast, long-seasoned French oak from their preferred coopers (Sylvain and Saury).