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Vinification

The grapes were handpicked at full ripeness during the coolness of
early morning. The average sugar content of the grapes was around
22–23°B, allowing for a ripe, full-bodied wine. Half of the juice was
fermented with partial solids at 16°C, enhancing the rich, round
fullness of the wine. The other half was fermented at a cooler 14°C
in stainless steel tanks, preserving the delicate fruit flavours of the
Chenin grapes. Bâtonnage, the stirring of the lees, took place weekly,
which allowed for greater richness in the wine.

Tasting Notes

On the nose: Exotic mango, peach and pineapple aromas with hints
of limey citrus.

Palate: A beautiful fruit core of elegant peach-infused citrus
characteristics with a hint of honey-glazed nuts. A well-balanced, fullbodied
wine with a long, lingering finish.

Vineyards

The grapes used in this wine were picked from 28-year-old bush vine
vineyards with low yields and good quality fruit. The moisture stress
in the vineyard resulted in tiny berries, allowing for concentrated
flavours in the wine. The grapes were sourced from an area renowned
for top quality Chenin. Most of these vineyards were established on
Clovelly and Avalon soils.

Vintage

2016

Varieties

100% Chenin Blanc

Origin

Coastal Region

Alcohol13.5 % vol
pH3.5
Residual Sugar5 g/ℓ
Total Acid6.3 g/ℓ
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Explore The Boschendal Estate

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.

Accommodation

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.