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When: Saturday 26 September 2015
Time: 26 and 27 September 2015
Venue: The Cellar Door and Winery at Boschendal
Price: R120 p.p. for a weekend pass.
Status: Passed

Make Boschendal the first stop on your 2015 route, as the newly renovated Cellar Door Tasting Centre plays host on 26 and 27 September to the extra activities planned for “Uncorked” visitors.

With a Webtickets point based at the Farm, this is the perfect spot to purchase your weekend pass at R120 pp, and enjoy the "Three colours of Boschendal": Red, White and Pink Tasting, only for Uncorked visitors.  Don’t leave before you check out the 5 + 1 deal that rewards you with a complimentary bottle of Garden Rosé when you buy 5 bottles of the classic 1685 collection of Boschendal wines.

To wet the appetite and support #Braai4Heritage,  the restaurant team will be grilling thick, juicy Black Angus beef burgers, from our own pasture-fed herd, or enjoy sizzling Shiraz pork sausages, freshly made in the butchery, infused with the aromas of our Larone blend.
Truly a “hot dog” with a difference!

Also on Boschendal on Saturday, 26 September is The Jesse Jordan Band in Concert. Accompanying their chunky riffs and slick vocals, there will be stalls offering  farm fresh food,  wine,  bubblies, craft beers, coffee and soft drinks. Coupons for sale.

Visit www.franschhoekuncorked.co.za for more about the festival itself.


Explore The Boschendal Estate

The Farm

Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories.

Weddings & Functions

Boschendal provides an idyllic natural setting for large and small functions. The Boschendal Manor House, Rhone Homestead, The Olive Press, the Werf Restaurant and the beautiful gardens are available to host an array of celebrations or events in a relaxed and tranquil environment.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.