South Africa, Elgin Valley
Chardonnay
94 pts Decanter Points
94 pts Tim Atkin
Trophy International Wine Challenge (IWC)
Gold International Wine Challenge (IWC)
South African Report 2020
Boschendal source the fruit for this reliably impressive Chardonnay from their own vineyards in Elgin, planted in 2006. Appealingly Burgundian in style, it has subtle gunflint aromas, fine oak, lots of refreshing acidity and lemongrass, pear and sea salt flavours. 2021-25
Tim Atkin
13.0%
dry
In the prized cool climate and unique vineyard sites of the Elgin Valley, Boschendal has found a second home to produce this very distinctive range of limited wines. This area consistently produces wines with elegance, finesse and typical Old World restraint. The other hallmarks of the Appellation Series wines are their good minerality, stellar ageability and remarkable purity of fruit. The Appellation Series, which features a crest honouring Jean le Long, the first title holder of the Boschendal farm in 1685, consists of a Sauvignon Blanc, Chardonnay, Pinot Noir and Merlot, varieties that are considered to truly shine in this cool-climate area which is garnering increasing international acclaim. This in a traditional apple growing region where vineyards vie for space against orchards. The Highfields farm was purchased in 2017 to protect and build on the legacy these premium wines have achieved over the years.
The grapes for this Chardonnay are from unirrigated vineyards on mountain slopes of well-drained, rocky Bokkeveld shale soils distinguished by a layer of clay just a stone’s throw away from the Atlantic Ocean. Cooler than average days and nights meant slow ripening of these low-yielding blocks, producing all the hallmark characteristics of Elgin’s cool-climate terroir. Grapes were harvested by hand between 22–23°B, enabling quality control and bunch selection from the vineyard stage.
Michael Langenhoven
All winemaking tactics were directed at retaining the inherent vineyard and varietal traits. Grapes were whole-bunch pressed to retrieve only the purest of the juice. Cold settling was done for 48 hours, after which only the clear juice was racked. Natural fermentation was encouraged and after about 2°B the fermenting must was transferred into selected French oak barrels. Half of the fermentation was done naturally and then a strong strain of selected yeast was added to ensure complete fermentation. Partial malolactic fermentation was allowed. Still on its primary lees, the wine was matured for a further 11 months. During this time, lees stirring took place monthly to enhance the mouthfeel of the wine. Only the best barrels were selected for the final blend, which consists of 20% first-fill barrels and 34% second-fill barrels, and the rest a combination of third- to fifth-fill barrels.
