Upper Hemel-en-Aarde Chardonnay

The perfect accompaniment to grilled white fish dressed with lemon and olive oil; chicken roasted in herb-butter; smoked salmon and leek ravioli or a vegetable tart with a light pastry and Gruyère cheese.

The wine is matured in older French oak barrels (225L, 300L and 400L) for 6 months.

The hand-picked grapes were cooled overnight, then hand-sorted and destemmed whereafter the pressed juice was left to settle. Fermentation started in stainless steel and finished in oak barrels. The wine is then matured in French oak barrels (225L, 300L & 400L) for 6 months. 20% of the wine was matured for 6 months in a concrete egg, to retain its fresh acidity.

The Bosman family have a history of growing wine in the Bovlei of Wellington, dating back to 1810. Throughout eight generations they have worked hard to create a better life for all who live and work on the farm, rising to challenges and finding solutions, often in the unexpected. Wine is made in their historic 260 year old cellar, but their approach is progressive and innovative: a plant improvement unit ensures that Bosman remains at the forefront of the development of new, clean plant material and varietals; while their vine nursery ensures a continuous supply of healthy rootstock and vines.