BOSCHENDAL 1685 CHARDONNAY 2021 2021

On the nose: This bold statement wine is big on aroma and flavours. A combination of lemon and orange zest, yellow fleshy soft fruits, enlaced with hints of cinnamon and white spice.

Palate: Well balanced, soft in structure. A complex mélange of zesty citrus and ripe tropical fruit on the palate with a creamy and intense prolonged linger

Boschendal Brand Video

Chardonnay for this wine was selected from three areas: Stellenbosch, Elgin Valley and Boschendal farm, from vineyards planted on well-drained soils. The variety of clones within the selected vineyards gave complexity and character to the wine. Vines were spur pruned at the end of July, with excess shoots removed shortly after budding in September. This was followed up in November, leaving only two to three of the best-developed shoots per spur. To ensure optimum ripeness, all grapes were hand-picked on taste and came in at an average sugar content of 22.5–24°B.Harvest took place during mid to end February 2019. The2019 harvest was a small crop with very good concentration and very good quality grapes

All the Chardonnay grapes were whole-bunch pressed and the juice cold settled for two days. Thereafter the clear juice was racked and some of the pure fluffy solids were added to result in an unclear high-quality juice. Natural fermentation started in stainless steel tanks. After about 2°B was fermented naturally, selected yeast strains were added, and some of the juice was then transferred into French oak barrels for the remainder of the fermentation. Still, on its primary lees, the wine matured for a further 10 months in barrel: 12% in first-fill and the balance in second-, third- and fourth-fill barrels. During this time, the barrels underwent monthly bâtonnage (stirring of the lees) to enhance the mouthfeel of the wine. The final blend consisted of 70% oak-fermented and matured and 30% stainless steel fermented Chardonnay. The latter component was also left on the primary lees for the full 10-month period.

Enjoy now but will age with additional complexity for the next five to eight years.