The idea and spirit of collaboration has inspired Boland Cellar since its founding, and they are proud to have remained pioneers of collaboration in the South African wine industry for more than 75 years.
History is filled with great collaborations. They have changed the face of culture and technology, of music and art. Through collaboration we are able to create something better, something that no individual could have created alone.
Since Boland Cellar’s formation in 1941, their ethos of collaboration has been at the heart of everything they do. The exceptional quality, style, consistency and service they offer is built on working together with growers, employees and suppliers, talented winemakers, and, of course, nature. Together, they are able to craft outstanding wine for our loyal customers.
Every season provides a unique range of One Formation wines. Exceptional blends are created from regional varietals, based on the best that each season has to offer. With only one batch made of each blend, wine lovers can look forward to a singular vintage every year.
A blend of Chenin Blanc, Sauvignon Blanc and Viognier, the Boland Cellar One Formation 2016 is made using the best of techniques in the cellar and blended by Cellarmaster Johan Joubert and his team.
It looks like
Packed with a cork closure in a Burgundy shaped bottle. In the glass a gem bright pale straw colour.
It smells like
Classic Chenin Blanc whiffs, and the aromatic Viognier demand a sip
It tastes like
Bright fruited, palate filling and in great balance from entry to the long zippy aftertaste.
It’s good with
Perfect as a glass on its own, as a mid-morning refresher, or an aperitif before a meal. Wines like this are excellent with vegetarian dishes like Mari-Louis Guy & Callie Maritz’s Haloumi & Vegetable Bake.
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Mari-Louis Guy & Callie Maritz’s Haloumi & Vegetable bake
300 g haloumi cheese, cut into strips
12 asparagus spears
6 baby marrows, halved
2 jalapeños, halved and deseeded
5 cloves garlic
1 small onion, chopped
1 tsp (5 ml) dried oregano
2 Tbsp (30 ml) olive oil
zest and juice of 1 lemon and 1 orange
salt and pepper
2 tsp (10 ml) dried chilli flakes (optional)
Preheat the oven to 200 °C.
Toss the cheese, asparagus, baby marrows, jalapeños, garlic and onion with olive oil. Bake in an ovenproof dish, tossing once or twice, for 10–15 minutes, or until the cheese is crispy and slightly charred and the vegetables are juicy and wilted.
Combine the rest of the ingredients and pour half over the dish. Bake for a further 10 minutes.
Serve with the remaining dressing and crusty bread to mop up the juices.
For a meaty option, cube some chorizo sausages and add to the dish at the start.