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The grapes were crushed then pressed, and the juice cold settled

for two days, with juice extraction averaging 620 litres per ton.
Fermentation took place at 14–16°C. Following fermentation,
the varieties were blended allowing the varietal character of
each one to enhance the complexity and depth of the blend. The
wine was left on the fine lees for complexity and integration.

Tasting Notes

Lively green with straw tinge

On the nose: Tropical fruit and citrus aromas.

Palate: Vibrant citrus infused with some pear drop sweetness. A
hint of honeysuckle, finishing with a balanced elegance.


Grapes were sourced from a cross-section of regions selected
for optimal expression of each variety. Vineyard tactics included
pruning to two-bud spurs, shoot removal, bunch thinning and
canopy management for best ripeness and quality




Chenin Blanc 40%; Sauv blanc 30%;
Chardonnay 22%, Colombar 8%


Western Cape

Alcohol13 % vol
Residual Sugar3.8 g/ℓ
Total Acid6.1 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.


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.

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.