Semillon

Semillon works well with seafood, especially shellfish, pork, veal, chicken, game birds or dishes with cream sauces.

The Boekenhoutskloof Semillon has been predominantly sourced from the oldest vineyard in South Africa, planted in 1902 on alluvial soils with a high loam content. Grapes are further sourced from two other low yielding parcels also grown within the Franschhoek Valley and planted in 1936 and 1942 on original rootstock and traditional bush vines. The deep root system and high skin to pulp ratio of these old vineyards produce intensely complex, well-structured wines with an unbelievable ageing potential.

It is important for us to respect the character of these unique sites and we follow a similar philosophy in the cellar. The grapes are whole bunch pressed and spontaneous fermentation takes place in barrique and concrete eggs. We mature our Semillon for 14 months at low temperatures without adding sulphur to ensure that we inhibit any malolactic activity. Prior to bottling we often opt to blend Sauvignon Blanc into the Semillon. The percentage will differ depending on the vintage. In 2014 we blended in only 4% of Sauvignon Blanc.

Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek valley the farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed). Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making. In 1993 the farm and homestead was bought and restored and a new vineyard planting programme was established that now includes Syrah Cabernet Sauvignon Cabernet Franc Grenache Semillon and Viognier.