LIMITED EDITION 2 0 1 3 Vinification Only the highest quality berries were then selected and fermented in separate open-top French oak barrels. Regular daily punch downs were conducted to achieve optimal levels of extraction. Barrel maturation took place in a combination of first-, second- and third-fill barrels for 18 months before final blending and bottling.

Winemaker’s Tasting Notes Nose: Robust dark berry, cherry and plum aromas This iconic wine estate and pride of the Cape, layered with spice. All three varietals deliver a variety of situated between and , nuances that together deliver a complex, rich nose with turned 330 this year. In celebration of its 330th an optimal balance between fruit and oak. anniversary, Boschendal is releasing a special, Palate: Integrated smooth upfront followed by a limited release, meticulously crafted red blend, the burst of pronounced cassis and dark cherry flavours with Boschendal 330 — 2013 vintage. This heritage subtle elements of tobacco and spice. A fine integration wine’s specially designed bottle is reminiscent of the of fruit and tannins, with an intensity achieved through claret bottles produced in 19th century Bordeaux. careful blending, bringing together the best of all three varietals. The finish is elegant with lingering fruit The Bottle flavours. Careful cellaring will reward the patient wine A heavyweight bottle, intricately embossed with the flora lover for up to 10 years and beyond. capensis, the estate’s signature emblem. Each bottle has been individually numbered and wax sealed. Technical Analysis Alcohol 14.5% Vol. Appellation Wine of Origin Stellenbosch. Total Acid 5.4 pH 3.55 Varietals Residual Sugar 3.0 g/l 58% , 24% Petit Verdot, 18% Malbec. Case Barcode 600 1506 90792 4

Vineyard Management Carefully selected grapes from the cooler climate vineyards of Stellenbosch were hand-picked following stringent viticulture practises to produce grapes of exceptional balance and quality.

Boschendal, Pniel Road, R310, Groot Drakenstein, 7680 . Call centre: 0860 342 100 [email protected]