During harvest (and every other season in the cellar) Boschendal focuses on creating wines that are savoured by their committed winos, while also catering to newly-introduced wine lovers with complex wines that are easily enjoyed.
This is evident, not only through the quality of wine produced (think “1685 Chardonnay”), but also through their commitment to constant innovation and improvement. At the moment they have quite a few unique trials underway. From skin-fermented Marsanne and Verdelho to new and exciting explorations that are performed in conjunction with Universities as well as producers.
With the red wine cellar in constant motion: receiving, fermenting, pressing and moving to barrel, we are thrilled with the assortment of red berry, blackcurrant, spice and ripe fruit smells.The availability of some of the newest and most efficient innovations also assists in the process of producing their fine wines.
Although Boschendal relishes a spirit of camaraderie in how the cellar operates, the focus never deviates from producing wines that are not only for exceptional enjoyment, but driven by passion, pride and a discerning palate.
