NATURE'S BOUNTY...

Earth, heat and toil... workers move through the vineyards hand-picking grapes as they've done since time immemorial. Halfway through the harvest the white wines are already fermenting as the red grapes come in. In ancient times grapes were pressed under foot and produced the 'nectar of the gods'. Nowadays the process is more sophisticated and we call it Boschendal wines!

Boschendal takes you back to the land of milk and honey - and wine: you are made to feel like a demi-god as devoted attendants ply you with sublime delicacies and fragrant wines. Be warned, a sip of Boschendal's Chenin Blanc 2004, with its subtle exotic flavours, may play with your mind...

It's not a figment of your imagination - Boschendal has transformed Chenin Blanc into a top quality wine. Formerly known as Steen, Chenin used to be associated with mediocre sweet white wines but Boschendal has taken the lead in changing this perception. Blessed with good quality Chenin grapes from 25 year old vines with a low yield and small berries concentrated with flavour, we could make it happen. In fact Boschendal was the first to produce a barrel fermented Chenin Blanc which was a winner of the inaugural Wine Magazine Chenin Blanc Challege.

While the grapes are hand- picked at full ripeness, fermentation is stopped before the wine becomes completely dry. Most of the wine is fermented in stainless steel tanks at 15° C but what makes Boschendal's Chenin Blanc distinctive is the 10% of the wine which is fermented in French oak barrels.

The result is a fruity full-bodied wine with exotic mango and honey aromas on the nose and with a hint of nuts and honey on the palate. It is an ideal wine for an alfresco summer lunch with lightly curried mussels, chicken, fish casseroles and trendy Asian dishes on the menu.

Boschendal Restaurant's buffet offers the whole range: mussels, hot and cold chicken and fish, bobotie and other traditional Cape Malay dishes that would go with Chenin Blanc. At Le Café you could try Chenin Blanc with the grilled prawn, calamari and mussel kebab and the Thai spiced rare roast beef baguette or salad. At Le Pique-Nique, add a bottle of Chenin Blanc to your picnic basket. It will go particularly well with the smoked chicken breast and curried mango mayonnaise.

Forthcoming events

The March full moon falls on the Easter weekend: we're closed for Good Friday so there is only one Moonlight Pique-Nique on Saturday 26th March 2005. It starts at 7.00pm with sparkling wine served at the manor house while a string quartet plays. At 7.30pm you move over to the formally laid tables under the oak trees where you can enjoy a scrumptious buffet meal in a moonlit setting. This is our last Moonlight Pique-Nique for the season so be sure to get a place!

Boschendal is the home for family celebrations so join us for our Easter festivities from Saturday 26 to Monday 28 March. Traditional roast lamb and Mediterranean dishes are on the menu for lunch at Boschendal Restaurant and if you look for it, you'll find an Easter egg too!

Reservations slot:

Email: reservations@boschendal.com
Tel: +27 (0) 21 870 4272/3/4/5
Fax: +27 (0) 21 874 2137

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