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Vinification

2016 was one of the driest vintages we have had in South Africa. There are
exceptions, but mostly the dry winter and summer and the unusually hot months
impacted on the yields from the 2016 harvest, which were significantly less than
from the year before.

Tasting Notes

Clean, crisp and fresh with layers of tropical fruits such as pineapple, litchi and
passion fruit and the extended lees contact providing for a fuller, weightier mouthfeel
yet still finishing in the lively, bright aftertaste.

Grape Variety

92% Sauvignon Blanc & 8% Semillon

Vineyards

The trellised vineyards are planted in shale soils to provide a refreshing acidity to the
palate with green harvesting providing complexity. Meticulous attention to canopy
management and water supply provides the wine with the ultimate balance.

Cellar Notes

This is a style made to be consumed with food within the first three years of
production.

Winemaking

Only the free–run juice is cold fermented in stainless steel tanks using a combination
of wild and cultured yeasts. The wine is left on the lees for up to 100 days to fill out
the mid-palate.

Alcohol13.5%
pH3.4
Residual Sugar4.0 g/l
Total Acid6.9 g/l
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Explore The Boschendal Estate

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.

Must Do's at Boschendal

Guests are invited to enjoy all this magnificent farm has to offer: an award winning wine and bio-friendly food experience; a rich heritage; a spectacular natural and soulful landscape; fun, informative and engaging activities whilst also taking the opportunity for some down time in tranquil surroundings.

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.