Few places in the world can claim to have all a wine lover could desire. Boschendal Winery is one such unique destination. Only an hour’s drive from Cape Town, this magnificent winery is situated in the picturesque Groot Drakenstein Valley, at the gateway to Franschhoek. A veritable feast for the senses, Boschendal lays claim to a proud winemaking tradition stretching back to the late 17th century. From award winning wines, to fine dining and exquisite grounds, this world class estate seamlessly blends its rich past with a tireless commitment to constant innovation.
Boschendal is ideally situated for the cultivation of quality grapes. Comprised of around 2250 hectares, stretching for six kilometres along the slopes of the Groot Drakenstein Mountain to the slopes of Simonsberg Mountain, the size and position of our vineyards allows a variety of cultivars to flourish Our vineyards are situated on different soils and at various altitudes, from the valley floor to 350 metres above sea level, allowing for a variety of styles. Particular care is taken to earmark individual blocks for specific styles. The cool growing conditions produce elegant wines, relatively low in sugar, yet bursting with ripe fruit flavours.
We are committed to ensuring that a sustainable environmental and agricultural equilibrium is maintained. Boschendal is home to pristine tracts of indigenous fynbos, part of the Cape Floral Kingdom. Through sound agricultural practices in the vineyard and a minimalist approach in the cellar, Boschendal has taken active steps to protect its unique natural diversity. Our goal is to ensure that human wellbeing, environmental health and economic viability can co-exist in harmony.
100% Shiraz mostly from vineyards in the Faure area of Stellenbosch as well as Helderberg and Bottelary hills sites.
Fermented in stainless steel fermenters with an average duration of 12 – 16 days. Most tanks were left on the skins for an additional 1 – 2 weeks. The young wines went into barrel only after malolactic fermentation. 80% of the wine went into 300l oak barrels comprised of 25% each for 1st, 2nd, 3rd and 4th fill – the remainder was left unoaked.