Boschendal the Pavillion Shiraz Cabernet

All the vineyards were pruned to two-bud spurs during July to August and shoots were removed during October. Only two to three shoots were left per hand-spaced spur. After veráison, which took place in January, uneven bunches were removed for better flavour concentration.

The grapes were picked from a number of vineyards on the slopes of the Simonsberg. Soils typically tend to be derived from decomposed granite and so-called Table Mountain sandstone. The grapes were picked by hand and carefully transported to the cellar in bins containing 400kg of grapes.

After six days fermentation in steel tanks, the grapes were carefully pressed to ensure extraction of soft tannins. After fermentation, the wine was matured in a combination of steel tank and 4th fill oak hogsheads before blending and bottling.