COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Chardonnay, Pinot Noir
PRODUCER
Boschendal Estate
REGION
Western Cape
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Boschendal Brut Chardonnay Pinot Noir is a Non-Vintage sparkling wine from the Western Cape, South Africa. It is produced by Boschendal Estate, one of the country's oldest wine estates, founded in 1685. The estate's name, 'Boschendal,' signifies 'wood and dale,' reflecting its natural surroundings. The winery's winemaking philosophy is inspired by its heritage, aiming to balance tradition with modern New World winemaking, with a strong emphasis on sustainability and terroir-driven sites. The wine is crafted using the Méthode Cap Classique, South Africa's traditional method for producing sparkling wine, which involves a second fermentation in the bottle. Boschendal is also recognized for its commitment to environmental sustainability and regenerative agriculture projects.
ALCOHOL
12.5%
AVG. PRICE
STYLE
Classic
SULPHITES
YES
When to drink
Passed
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Boschendal is one of South Africa's oldest wine estates, established in 1685.
Fact 02
The estate's name means 'wood and dale' in Dutch.
Fact 03
Boschendal is committed to environmental sustainability and regenerative agriculture.
Fact 04
This wine is made using the Méthode Cap Classique, South Africa's traditional sparkling wine method.
FOOD PAIRING
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WINE MAKING PROCESS
The Boschendal Brut Chardonnay Pinot Noir is produced using the Méthode Cap Classique, South Africa's traditional method for sparkling wine, which involves a second fermentation in the bottle. Grapes are whole-bunch pressed, with a focus on extracting only the first 500 litres per ton of juice. Fermentation is carried out at a controlled temperature of 16°C. Following primary fermentation, the wine undergoes a minimum of 12 months of maturation on the lees in the bottle before disgorgement. The sugar level is adjusted to 24 g/l before the addition of 'liqueur de tirage' for the secondary fermentation.
