BOSJES has unveiled two new reserve wines, each a terroir specific showpiece selected and blended exclusively for the luxury winery in the Breedekloof Valley of South Africa by Cape Wine Master, Allan Mullins.
The two reserve wines (Chardonnay 2016 and Shiraz 2016) are the latest in a unique range of wines launched last year that honours the farm’s prime location. Only available from BOSJES, the portfolio is one of the most recent additions to the property’s attractions that include inspired country-style cuisine at BOSJES Kombuis (a must visit!); luxury accommodation; and, BOSJES’ singular, glass-walled wedding chapel.
The new release wines are the BOSJES Chardonnay Reserve 2018 and BOSJES Shiraz Reserve 2016. Their sources in the valley are the award-winning Bergsig Estate and Silkbush Mountain Vineyards, respectively – both highly sought-after vineyards for their terroir characteristics and quality of fruit.
For the Chardonnay, Allan notes its bouquet of tangerine, peach and apricot as well as layers of lively citrus, especially lemon. “There is fruit, vanilla and a light toastiness on the creamy, mouth-filling palate, which is balanced by a refreshing lime leaf acidity,” he says. “The finish lingers with delectable citrus notes.”
His food pairing suggestion is that it makes a mouth-watering accompaniment to fish with citrus-based sauces, shellfish, pasta or meat dishes featuring chicken, duck or veal.
The Shiraz, says Allan, is from cooler high lying vineyards that ensures richness and elegance. “The nose entices with flavours ranging from bright raspberry to darker plum, as well as fynbos, white pepper and spice. The palate is soft and succulent with juicy fruit mingling with savoury black olive, and has a mellow, long-lasting finish.”
It’s the perfect accompaniment to meat dishes such as beef with a Shiraz-based sauce, oxtail, lamb shanks or crispy pork belly with an apple sauce.
Rounding out the portfolio, the new BOSJES Chardonnay Reserve 2018 and BOSJES Shiraz Reserve 2016 join two blends – the BOSJES House Red, a Cabernet Sauvignon-based blend that incorporates Shiraz, Pinotage and Merlot and a dash of Portuguese cultivar Touriga Nacional; and, the BOSJES House White, a blend of Chenin Blanc with a splash of Viognier – and four single-cultivar wines: the BOSJES Chenin Blanc, Sauvignon Blanc, Pinotage and Cabernet Sauvignon.
For the crafting of the latest wines, Allan adopted a new path: “A totally different approach and methodology,” he says.
“The reserve wines were from vineyards that excel in their chosen cultivars,” says Allan. “The grapes had to have been hand-sorted and no expense or personal attention had to have been spared in the winemaking process. They needed to be exceptional ambassadors for their cultivar and present a complex bouquet with layers of balanced yet expressive flavours.”
As for their relationship with food, it was important that the Reserve wines achieved a high benchmark of quality that paired with the best dishes on the BOSJES Kombuis restaurant menu. “To do this, the palate had to have a rounded, supple texture with generous fruit, subtle oaking and a serious yet approachable mouth-feel.”
The wines are exclusively available from the farm, best enjoyed at BOSJES Kombuis – all by the bottle or glass – in the magnificent valley where they were created. They can however be ordered and delivered.
The Chardonnay Reserve 2018 sells for R270 a bottle and the Shiraz Reserve 2016 for R320 per bottle from the farm.
BOSJES Kombuis opens for lunch only, from Wednesdays through to Sundays. Light treats are also served at the beautiful sunken garden of the BOSJES TeeTuin. For reservations and special events, call (27) (23) 004 0496 or email firstname.lastname@example.org. For more information about BOSJES, visit www.bosjes.co.za