A soft, full-bodied wine with a harmonious palate and coated acidity.
Boschendal is nestled in one of the most picturesque valleys in the Cape wine lands, one of South Africas original wine farms eagerly awaits your arrival. With a wine making tradition spanning over 300 years, Boschendal Wine Estate offers a veritable treat for wine lovers everywhere. This gracious national treasure is a familiar favourite to many and a glorious discovery for countless others.
Boschendal lies between the Simonsberg and Drakenstein mountains an hour’s drive from Cape Town. The name Bos-en-dal, or wood and valley, reveals its essence: a breathtakingly beautiful valley basin of 1800 hectares. Location, the sheer scale, natural splendour and history make exploring Boschendal compelling. It beguiles and inspires wonder with its unique spirit of place.
The winemaking philosophy considers tremendous natural heritage first and foremost. The vision is to balance tradition and experience with contemporary innovation to produce classic wines with measured modern new world attitude that are uniquely Boschendal. The cornerstones of this philosophy are accomplished by our commitment: To produce premium wines of unwavering exceptional quality | To have dedicated red and white winemakers in separate cellars for focused expertise | To place emphasis on intensity of flavour and mouth feel | To further special focus on Chardonnay and Shiraz varieties | To be a leader in the production of Méthode Cap Classique sparkling wines | To invest in oak from top coopers with judicious wood regimes for added intrigue but never overpowering
An abundance of tropical fruit flavours with hints of lime and green fig on the nose.
A melange of yellow and green tropical fruits with hints of citrus. A soft, full-bodied wine with a harmonious palate and coated acidity adding to the zesty, mineral finish. Good balance between acidity and structure, with a persistent lingering length.
Type: White wine
Grape variety(s): 90% Sauvignon Blanc & 10% Semillon
Vinification: 20% of the wine was fermented in Foudre and remained in these vessels post fermentation for a maximum of 6 weeks on the lees. This component broadens the midpallet and gives a creamy weight. The juice was fermented with partial solids at 16°C, enhancing a rounded fullness of the wine.
Origin: Coastal Region