Since swinging open its gates to the public in March 2017, BOSJES Farm has already established itself as a must visit destination in the Western Cape. From the curvaceous white roof of the glass-walled BOSJES Kapel (chapel) to the inspired country-style cuisine in the BOSJES Kombuis, this family-owned estate beneath the Waaihoek Mountains has become synonymous with heritage, style and a joyous celebration of the good things in life.
With the arrival of spring BOSJES Farm has added a vinous string to its bow, launching a unique range of BOSJES Wines available for visitors to the farm to enjoy.
Local pride runs deep on BOSJES, and true to the Farm’s passion for the surrounding area, all wines were sourced from leading local estates. But to hone this bespoke range of house wines, BOSJES Farm turned to the expert palate of Allan Mullins. A respected wine judge and Cape Wine Master, Mullins has one of South Africa’s most experienced palates when it comes to the art of blending wine.
With a brief to create six unique BOSJES wines from local producers, Mullins hit the road, tasting his way through a dozen cellars across the Breedekloof; sipping, swirling and sampling wines from the region’s established and emerging producers.
“It was a wonderful experience and I learned so much about the wines of the Breedekloof,” says Mullins. “There are some future winemaking superstars here, but across the valley the wines are fabulous and offer exceptional value.”
Quality and value were two of the guiding principles for Mullins when it came to whittling down his final list of cellars.
“I wanted to create wines that were typical of the Breedekloof,” explains Mullins. “I wanted wines that offered bright attractive fruit, but just as important was ensuring plenty of fresh acidity in the whites, and soft juicy tannins in the reds. These are approachable wines made for easy enjoyment.”
That certainly applies to the approachable BOSJES House Red, a Cabernet Sauvignon-based blend that incorporates Shiraz, Pinotage and Merlot and a dash of Portuguese cultivar Touriga Nacional.
“The Touriga gives the wine an extra layer of fruit, without becoming overpowering,” notes Mullins. “With the House Red I was looking for a distinctive attractive nose, complemented by a ripe and juicy palate, with soft tannins for real drinkability.”
With an appealing palate of chocolate, coffee and dark fruits, “this wine is what I call a ‘second bottler’,” laughs Mullins. “As soon as you’ve finished the first bottle, you order the second right away!”
The BOSJES House White is no less delicious. The foundation of Chenin Blanc brings rich melon and peach flavours, while a healthy splash of Viognier adds vibrance to the bouquet and intriguing spiciness on the palate. A superb food wine, it’s ideally suited to fish, shellfish and full-flavoured poultry dishes. For guests dining at BOSJES Kombuis, it’s a perfect match for chef Kim Cox’s Moroccan Chicken with harissa, olives and coriander couscous.
Alongside the house blends BOSJES offers four single-cultivar wines, each showcasing the quality and diversity of winemaking in the valley.
And the BOSJES Chenin Blanc shows just why this French cultivar is the undisputed star of the region. Sourced from one of the Breedekloof’s leading Chenin Blanc producers, a textured palate packed with peach and apricot flavours make it a perfect pairing to poultry dishes and lightly spiced curries.
“This wine’s a knockout,” enthuses Mullins. “It has a wonderful length on the palate, and although it’s unwooded it’s beautifully rounded. The flavours are just wonderful; it’s a very distinctive wine.”
The second white wine in the BOSJES range is a single-cultivar BOSJES Sauvignon Blanc. While this native of Bordeaux isn’t often associated with the Breedekloof, “the grapes for this wine are sourced from high-lying vineyards, from an estate that makes particularly good Sauvignon Blanc,” explains Mullins.
Blended in a more tropical style, the glass brims with passion fruit, gooseberry, grapefruit and lime. Expressive on the nose and delivering racy acidity on the palate, it’s ideal for those searing summer days in the Breedekloof. When the temperature spikes, don’t be shy to splash in a few blocks of ice.
But when snow dusts the high peaks of the Waaihoek, a bottle of red is what you want at a table by the fireplace in BOSJES Kombuis. And for an estate as fiercely proud of its heritage as BOSJES, the range of bespoke wines simply had to include a Pinotage.
The BOSJES Pinotage is a classic of the cultivar: juicy tannins enveloping plush notes of raspberry, ripe plum, mulberry and black cherry. It’s a wine ideal for rich wintry casseroles and slow-roasted red meats, or simply sipping alongside a hearty farm platter of cured meats, cheeses and pâté.
“This was a wine that really surprised me,” comments Mullins. “There’s a pleasing fruit sweetness on the palate; it’s a wine with real personality.”
Last, but certainly not least, is the ‘King’ of the red grapes.
The BOSJES Cabernet Sauvignon has more oak tannin and structure than the other wines in the BOSJES range, but retains its velvety feel on the palate. Add in distinctive notes of blackcurrant, chocolate and oak spiciness, and it’s a regal addition to the range and a perfect partner to flame-grilled prime cuts.
The new range of BOSJES Farm wines are only available on the estate which includes weddings and other special occasions. The BOSJES Wines are priced from R90-R150 per 750ml bottle, with all available by the glass (R25-R40) at the BOSJES Kombuis.
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 email@example.com For more information about BOSJES, visit www.bosjes.co.za