Upper Hemel-en-Aarde Pinot Noir

Grilled or seared salmon, mushroom risotto, herb-infused pastas or pasta with a light tomato sauce.

The wine was matured in French oak barrels for eight months — 15% new oak.

The grapes were hand-picked and cooled overnight, then hand-sorted and destemmed before entering the cellar. After five days of cold maceration on the skins, alcoholic fermentation was initiated. Regular pump-overs during the three-week fermentation period assured soft tannins, increased flavour and a deeper colour.

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.