Boschendal Classic Boschen Blanc 2012

This pale straw coloured wine specifically made for effortless social drinking with or without food. Attractive tropical fruit nose with frisky citrus aromas and hovering hints of honey through to a vibrant zesty citrus palate and lemon-drop fresh finish.

A beautifully balanced dry white blend thatis best served chilled around 6°C lending itself to effortlessenjoyment on its own as a sure-fire party wine that is veryversatile with food. Try it with seafood salads, grilled or roastchicken with lemon and herbs, spaghetti Carbonaraor mussels in creamy white wine sauce.

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variety : Chenin Blanc [ 70% Chenin Blanc, 20% Chardonnay, 10% Sauvignon Blanc ]

winery : Boschendal Estate

winemaker : JC Bekker

wine of origin : Coastal Region

analysis : alc : 13.0 % vol rs : 4.3 g/l pH : 3.42 ta : 6.1 g/l

type : White style : Dry taste : Fruity

pack : Bottle size : 750ml closure : Screwcap

ageing : A wine that is classically styled for easy drinking on release. We recommend best enjoyment within a year of vintage, although the weight and concentration will allow for up to 3 years bottle maturation.

in the vineyard : Origin: Wine of Origin Western Cape

Varieties: 70% Chenin Blanc, 20% Chardonnay, 10% Sauvignon Blanc

Vintage: 2013 had a long cool ripening season that produced expressive flavours and aromas in our white varietals. Grapes were hand harvested in late January and early February at an average ripeness between 23° and 24°B. Vineyards: Grapes were sourced from a cross section of regions selected for optimal expression of each varietal. Vineyard tactics included pruning to two-bud spurs, shoot removal, bunch thinning and canopy management for best ripeness and quality.

about the harvest: Cool nights during the ripening period ensured the development of complex fruit flavours in the wine. The grapes were hand-picked during the day at an average sugar content of 23.6° Balling and natural acidity of 7.0 g/l before being carefully transported to the cellar in small bins.

in the cellar : Grapes are handled separately on arrival at the cellar where they are crushed, pressed and cold-settled for 2 days before inoculation to initiate fermentation controlled between 14-16°C. Following fermentation the cultivars were blended allowing the varietal character of each variety to enhance the complexity and depth of the blend.

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