Boland Cellar which was founded 70 years ago, is a large grower owned Winery on the western slopes of the Paarl Mountain. Its 57 grower partners farm over 1900 hectares of vines in five different climatic areas. Blending is an art well practiced and perfected at Boland Cellar.
Johan Joubert and his team in the vineyards as well as the cellar bring in grapes in batches, they have to keep them apart until they decide where they are going to go in terms of the ranges of wines they offer at the Cellar.
One of their ranges which offer great drinking fun is the Sixty 40 series. The recently released Boland Cellar Sixty 40 Chenin Blanc Sauvignon Blanc 2016, brings together two white varieties which individually make delicious wines, but blended in the 60% 40% format, the whole is greater than the two parts. The Chenin Blanc component comes from mostly unirrigated bush vines – and grapes from the Paarl and Wellington Appellations work well in a blend such as this. The Sauvignon Blanc comes from cooler areas and the vines are trellised and offered supplementary irrigation when required. The Sauvignon Blanc is harvested early in the morning to retain aromas and flavours and after gentle pressing in the cellar, 12 hours skin contact takes place and then the free run juice alone is used in the final wine. The Chenin Blanc was hand harvested and the destemmed grapes go into a separator where they have skin contact for 12 hours. Three months on the fine lees built up the mid-palate and creaminess in the wine. The wines are blended just before bottling – and herein lies the art and craft of the winemaker.
It looks like
Bottled under screwcap in a Bordeaux shaped bottle. Elegant livery. In the glass a gem bright pale straw with lime green flashes.
It smells like
The guava and sweet tropical lime and melon from the Chenin and the fresh grassy citrus form the Sauvignon Blanc.
It tastes like
Crisp and fresh from entry, nice full mouthfeel with melon texture, guava and figs in undertow. Refresher with lovely crisp zippy aftertaste.
It’s good with
An all-time wine, really refreshing and a perfect serve before a meal as an appetiser. Excellent with Lizet Hartley’s Chicken Caesar Sarmies at lunch time on a Saturday. Click here for her recipe.
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