Boland Cellars has a team of viticulturists who watch over their producer vineyards looking for blocks which produce wine grapes of premium quality. These blocks are singled out for careful elevation in the cellar producing a fine range of Reserve No 1 wines which are dedicated to the families who produce the grapes for these wines.
The grapes for the Boland Cellar Reserve No 1 Sur Lie Chardonnay 2015 come from two vineyards which reside in different micro climatic regions, one in Paardeberg and the other in Philadelphia. The vineyards, which ripen at different times, are planted in shale soils with a high clay content which gives the wine its citrus and creamy flavours.
Hand harvested and reaching the cellar before dawn in perfect condition. The grapes are destalked and crushed and the free run juice runs off. This is taken to cool fermentation in stainless steel tanks and then to French oak barrels to ferment dry and then left on the lees for a further 12 months. During this process, batonnage [stirring with a baton] took place for 7 months before the wine was prepared for bottling.
It looks like
Packed under natural cork closure in a Burgundy shaped bottle in elegant Boland Cellar livery. In the glass, a rich straw colour with a lime green overlay.
It smells like
Classical Chardonnay citrus and undertow of supportive oak.
It tastes like
Beautiful layers which reveal themselves as you get into the glass. Candied Citron peel, sliced ripe pears, sweet tropical limes and ripe melon. Creamy palate in which the oak, acidity and fruit are harmoniously interwoven. Lovely long tail.
It’s good with
A truly grand wine like this needs a food with which both complement each other. A Chardonnay can take on some fairly full flavours, like pork, duck, veal or game birds. Alida Ryder’s Stuffed Pork Belly Roast with Apples & Sage would be a great dish for this wine. Click here for her recipe.
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Read more about Boland Cellar & buy the wines online – CLICK HERE