In the years since Boschendal came into fame in the 1970s, the Estate has been on the cutting edge of the wine industry. An early producer of Méthode Cap Classique, the first producer of Blanc de Noir, producer of some fabulous single vineyard wines, and and and. The Boschendal Chardonnay Pinot Noir 2018 is a fine example of taking a style and making good on it.
The grapes for the Boschendal Chardonnay Pinot Noir 2018 come from vineyards which fall into the Western Cape Appellation. The blend is made up of 61% Chardonnay with the balance being Pinot Noir. Older vines, which are more drought resistant, ensured extra character in the final wine. While the grapes were harvested at the end of the worst drought in living memory, they ripened during the long cool nights leading up to the harvest. Once in the cellar, the wines were separately vinified and then brought together in the final blend. 80% of the Chardonnay was fermented in stainless steel tanks, the balance was fermented in French oak barrels and matured on the lees for 2 months. The Pinot Noir was cool fermented, preserving the red berry aromas and flavours. Oak adding its concomitant spices. The wines were then blended and prepared for bottling.
The Boschendal Chardonnay Pinot Noir 2018 from an elegantly labelled, tear drop shaped bottle, closed with a screw cap. In the glass, the wine is a pink leaning to onion skin. The aromas and the palate are linked from the time you lift the glass to your nose. Sun dried strawberries and chunky watermelon, the brilliant citrus and backbone from the Chardonnay and the raspberry/red currant notes from the Pinot Noir, the oak and its concomitant spices, all are interwoven in the long, refreshing and gently waning aftertaste.
This wine is made for sipping, mid-morning as a refresher, with lunch under a pergola or at sundown leading into dinner. It is a good match with most foods. Very 1960s, very retro and very delicious is Justine Wall’s Avocado Ritz. Hard finding the origins of this dish, the darling of dinner parties decades ago, but I think The Ritz Hotel in London may have something to do with it. Click HERE for her recipe.
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