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Whole bunch pressing took place and settling took place
over 48 hours. The clean juice was racked and natural
fermentation was initiated. After five days of fermentation,
the wine was transferred to selected French oak barrels for
malolactic fermentation and maturation for 11 months

Tasting Notes

Light gold with a tinge of green in colour.

On the nose: This single vineyard wine presents full-bodied,
complex aromas, synonymous with the Boschendal farm,
with macadamia nut and orange rind evident on the nose.

Palate: A rich textured and creamy palate with a ripe stone
fruit, lingering aftertaste.


The vineyards are on the higher slopes of Boschendal, on the
Simonsberg Mountain. They are planted in deep yellowish
brown granite soils, with excellent water holding capacity.
The ground has a very high clay content that benefits the
wine’s richness. The grapes were handed-picked in the cool
morning at optimal ripeness to retain fruit quality and were
then transported in bins to the cellar.

Ageing Potential

Drinking well already, yet promises greater
integration and intrigue for up to 8 years from vintage.




100% Chardonnay



Residual Sugar3.0 g/l
Total Acid6.3 g/l
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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.


Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.

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.