Cinsaut: A Love Affair That Started on Hermitage Hill

Jul 2, 2025 | Seasonal Newsletters

Cinsaut: A Love Affair That Started on Hermitage Hill

You know what’s funny? Cinsaut was never the loudest grape in the room. It didn’t demand attention or throw its weight around. But slowly—quietly—it drew us in. There’s something about the way it balances generosity with grace, fruit with freshness, and history with a certain understated charm. Over time, it became more than just another varietal in our vineyards; it became part of our identity. Especially here on Hermitijk Kop, that rugged slope we call home, where the soil is gritty, the views are wild, and the vines are as resilient as the people who tend them. Our Twyfeling Cinsaut is born from that spirit—a wine that speaks softly but leaves a lasting impression.

What Is Cinsaut and Why Does It Matter?

Let us explain. Cinsaut (you’ll also see it spelled cinsault) hails from the warm pockets of southern France. It thrives in heat, keeps its acids lively, and ripens without piling on alcohol—handy traits in our South African summers. Globally it’s often a team player, slipping into Rhône blends or Provençal rosés. Here at Bosman Family Vineyards, though, we let it lead because it captures everything we love about light-bodied red wines: vibrant fruit, gentle tannin, refreshing lift.

And yes, the South African wine industry once leaned hard on Cinsaut. Before Cabernet and Shiraz stole the spotlight, it was the country’s most planted red. That legacy still echoes in the vineyard rows of Wellington, reminding us that great wine isn’t only about fashion; it’s about roots that run deep—literally and figuratively.

Twyfeling – Our Vineyard on the Edge

Picture a steep, west-facing knoll locals nicknamed Hermitijk Kop (Hermitage Hill). The soil? Decomposed granite that crumbles like crushed biscuits. The altitude? Two-hundred-and-fifty metres climbing to three-hundred. The view? Mountains, wheat fields, and the long silver thread of the Berg River. Twyfeling means “doubt” in Afrikaans—hardly a pep talk—but it fits; farming up here always felt risky. Yet those very stresses coax our vines to dig deep and ripen small, flavour-packed berries.

Planted in 2003 (on the footprint of an even older 1964 block), this bush-vine parcel delivers grapes we pick in three quick passes. Why three? Because flavour ripens in waves, and we chase each crest to bottle every nuance. That’s Twyfeling Cinsaut in a nutshell: wild hill, stubborn vines, patient hands.

Cinsaut vs Pinot Noir – Friendly Rivals in the League of Light Reds

People often ask, “Is Cinsaut South Africa’s answer to Pinot Noir?” Honest truth? They share a weight class but throw different punches. Pinot is all silk and rose petals, quick to whisper earth after rain. Cinsaut is juicier—think crunchy cherries, a whiff of cassis leaf, and a peppery wink. Pinot tightens with age; Cinsaut loosens its collar and stays easy-going.

In the glass, both sit firmly under the light-bodied red wines banner, but Cinsaut keeps its tannins softer and its fruit a touch sunnier. That makes it a weekday hero: a chillable red for curry night, a braai companion that doesn’t boss the chops, a picnic pour that feels downright sociable.

Why is Cinsaut Called Hermitage?

Here’s the thing: South African farmers once nicknamed Cinsaut Hermitage, borrowing the French Rhône reference. Nobody’s sure why; theories range from marketing flair to simple mis-translation. The plot thickens when you recall that our famous Pinotage derives from Pinot Noir crossed with—you guessed it—Hermitage (Cinsaut). So when we talk about South African wine types, Cinsaut sits at the family table twice: as itself and as the proud parent of Pinotage.

That old alias lives on in our vineyard’s moniker, Hermitijk Kop. We keep it as a nod to history, but on our labels you’ll always see the rightful name: Cinsaut. Accuracy matters; heritage matters more.

Crafting Our Twyfeling Cinsaut: Hands, Heart, and Granite Soil

Harvest starts before sunrise while the Groenberg still wears mist like a scarf. We lug thirty-pound lug boxes down the rows, sort by hand, destem most bunches yet leave ten percent intact—whole clusters add that lifted spice people love. Another ten percent ferments with stems floating among the skins, lending backbone without hardness.

Ferment runs wild but steady, topping out around twenty-six degrees. Daily pump-overs, occasional punch-downs; it’s all about gentle extraction. After pressing, the wine slips into second- and third-fill French oak barrels (225 and 300 litres) for twelve months. Think of those seasoned staves as seasoned chefs: they season the stew, not steal the show. Finally, Twyfeling Cinsaut naps in bottle for six more months—long enough to iron out any edges yet short enough to keep the fruit humming.

A quick tech note for the Vintner-in-spirit: alcohol 14 %, pH 3.47, total acid 5.1 g/L, residual sugar 2.3 g/L. Translation? Fresh, balanced, food-friendly.

What Does Cinsaut Wine Taste Like? Let Your Senses Roam

First, colour. Surprising, right? Darker than most expect—plum centre, magenta rim. Lift the glass; aromatics leap: black-currant pastille, crushed violets, a teasing hint of tobacco pouch. Swirl again, and baking spices—clove, allspice—join the party.

Sip. Bright cherry rushes in, chased by juicy blueberries and a savoury undertone that whispers forest floor. The mid-palate feels satin-smooth; tannins stay polite, never drying, just framing. A stony echo—our granite fingerprint—lingers on the finish. Serve it slightly chilled in summer (about 14 °C) or room temp in winter; either way, you’ll catch that tension between sun-ripened fruit and cool-night freshness.

Can it age? Absolutely. Three to seven years will weave those flavours tighter, trading exuberant berries for dried cherry and cured-meat depth. But honestly, waiting is optional; right now, the wine hums.

Further Reading: Wine Enthusiast: South Africa Shows the World Why Ethics in Winemaking Matter

Pairing Cinsaut with Food and Life

Because red wine South Africa often meets a fire pit, let’s start there. Cinsaut loves smoky pork rashers, boerewors, and even marinated chicken wings—nothing too tannic or heavy. Italian tomato dishes adore it: burrata with heirloom slices, pasta al pomodoro, aubergine parm. Veggie night? Try grilled Portobello mushrooms brushed with balsamic glaze; the wine’s berry-spice vibe makes the fungi sing.

Pro tip: treat Cinsaut like a red with a white-wine attitude. A quick 20-minute chill brings out the crunch factor, perfect for poolside lunches. Cheese? Soft and young is best—think brie, Camembert, or a local goat’s-milk gem.

A Vintage for Every Mood: Twyfeling Across the Years

Whether you’re a seasoned collector or just getting to know Cinsaut, we’ve bottled something for you. Each vintage of our Twyfeling Cinsaut carries the fingerprint of its season—some lean and lifted, others plush and structured—but all unmistakably Bosman. Here’s what’s currently available from our cellar:

• Bosman Family Vineyards: Twyfeling Cinsaut 2019 – Magnum (1.5L)
  A celebration-sized pour that’s all finesse and fruit purity, perfect for cellaring or generous gatherings.
  R900 per magnum
  Shop the 2019 Magnum
  
• Twyfeling Cinsaut 2016 – 750ml
  A mature expression with earthy depth, mellow tannins, and that quiet confidence that only comes with age.
  R550 per bottle
  Shop the 2016
  
• Twyfeling Cinsaut 2019 – 750ml
  The vintage that brought elegance and vibrancy into perfect balance. Think red berries, spice, and satin structure.
  R460 per bottle
  Shop the 2019
  
• Twyfeling Cinsaut 2020 – 750ml
  Lively and fruit-forward with a touch of savoury charm—this one’s a dinner-table favourite.
  R390 per bottle
  Shop the 2020
  
• Twyfeling Cinsaut 2023 – 750ml
  Our current release, full of youthful energy and layers of cherry, cassis, and spice. Fresh, expressive, and built to please.
  R325 per bottle
  Shop the 2023

Whether you’re opening one tonight or laying it down for the next chapter, there’s a Twyfeling Cinsaut with your name on it.

Cinsaut’s Future and Our Final Toast

Here at Bosman Family Vineyards, we believe Cinsaut is still writing its South African chapter. Climate change demands varieties that keep freshness under heat; Cinsaut steps up. Consumers crave reds they can sip without palate fatigue; again, Cinsaut steps up. And we, caretakers of Twyfeling’s slopes, will keep coaxing this grape to express every breeze, every granite crumb, every bird call that brushes our farm.

So here’s the last word—and, fittingly, it circles back to the beginning. Cinsaut taught us patience, humility, and a taste for quiet triumphs. If you’re curious, pour a glass of Twyfeling Cinsaut. Let its story mingle with yours. Then raise that glass to heritage, to the restless Cape wind, and to the simple joy of a South African red wine that feels as alive as the land it springs from. Cinsaut—cheers to you, old friend, until we meet again in the next vintage.

BOSMAN’S HEAD OF WINE: CORLEA FOURIE

Jun 12, 2025 | Seasonal Newsletters

BOSMAN’S HEAD OF WINE: CORLEA FOURIE

Corlea Fourie is a well-known South African winemaker and has been making wine at Bosman Family Vineyards since they renovated and re-opened their historic cellar on the farm in the Bovlei of Wellington in 2007. Today her name is synonymous with quality wines as seen on the shelves of UK retailers such as Sainsbury’s and Co-op.

But how did this partnership between Fourie and Bosman wines begin? Back in 2007, as a young graduate in Viticulture and Oenology from the University of Stellenbosch, women winemakers were a rarity. But today, Fourie heads up a team of three female winemakers at Bosman Wines. Their signature sensitive and thoughtful approach to winemaking at this cellar could well be attributed to the female touch.

Corlea’s entry into winemaking was a novel one. The students who tend to study winemaking are generally male and often have a wine farm in the family that either sparked their interest or would dictate their future. But Corlea grew up far from the Cape Winelands and from farming in the city of Bloemfontein in the Free State. While her parents enjoyed wine, winemaking was never a consideration for this academic child.

Her plan was aways to study medicine, but in Grade 11 she started wavering and her father suggested a gap year after school to get some perspective.

It was while working in a pub in Scotland, that the alchemy of wines and whiskies first sparked her interest, and by the end of that year she had changed her tune registering at the University of Stellenbosch as a student of Viticulture and Oenology. 

To complete her studies, every student had to complete an internship in a cellar, and Corlea serendipitously landed up shadowing Bertus Fourie at Diemersfontein. The two soon fell in love and were married soon after, making Wellington their home and therefore a job at the new Bosman cellar with 8^th generation Petrus Bosman, was the perfect option.

Many people wonder what a winemaker actually does all day. Some think it’s just a matter of pressing the grapes, fermenting them into wine, and then hanging around for the rest of the year until the wines are ready to be bottled and sold.

Well, nothing could be further from the truth! Sure, harvest is the busiest time and winemakers spend long hours in the cellar putting the grapes, juice and wine through their paces. But after that, once the wines have finished fermenting, they are usually blended together, aged in barrels and prepared for the various requirements of a very demanding market. 

Winemakers also have to spend time in the vineyards working with viticulturists towards allowing the vines to flourish by looking at soil and canopy management and tending to the vines so that they produce what the winemaker is looking for in the resultant wine. At Bosman, the focus is on regenerative farming which requires a tailormade regime to minimise the carbon footprint and enrich the soil so that healthy grapes can be turned into excellent quality wines that truly reflect their provenance.

There is also a load of paperwork. Traceability is important, as is quality control. Long and thoughtful conversations need to take place between winemakers and sales people, buyers and sommeliers to continually plot the way forward and find that niche for each particular wine. 

“Winemaking is not the quest for zero defect,” explains Corlea, “it is rather the gentle art of letting a vineyard express its unique terroir, letting the wine tell its own story vintage after vintage in a way that expresses provenance, quality and care. It’s a delicate balance of hands-on/hands-off that keeps me on my toes. I love that challenge!”

Corlea is well known in the industry for her love of Chenin Blanc and her thoughtful, innovative approach to making wine. One of the first decisions she was part of, was whether to pull out an old vineyard of Chenin Blanc. Both she and Petrus decided to give this gnarled, low-yielding vineyard, planted in 1952, one final chance, and so the legendary Optenhorst Chenin Blanc was born. This was in the days before Old Vines earned their spotlight through viticulturist Rosa Kruger. It was merely an instinctive decision to vinify this vineyard on its own, using only the natural yeasts found on the vines, creating a unique wine that beautifully expresses its terroir and heritage.

Later on, this now-famous vineyard received Old Vine (OVP) status and it is officially the third oldest vineyard in the country. Last year Tim Atkin MW awarded an impressive 95 points to the ’23 vintage of this legendary wine.

Since then, Corlea has become known for her love of Chenin, so producing a rich and robust Chenin blend for Bosman named Adama White. Their Generation 8 Chenin Blanc has also made a name for itself as that wine for every occasion, that wine you just need to have in your fridge to accompany a mid-week meal, a weekend braai or to pack into a picnic basket.

Another varietal that caught her eye, is Cinsaut. Always considered the work-horse red grape of yesteryear, this varietal was traditionally used in the high volume ‘Dry Reds’ on the local market. But on the Bosman farm was a beautiful vineyard of Cinsaut, referred to by the local community as Hermitijk Kop. Now Hermitage (or Hermitijk in Afrikaans) was the colloquialised name for Cinsaut, indicating that Cinsaut had always been planted on that site. 

The wine shows lovely fresh cassis aromas with hints of tobacco, allspice and savoury notes. The nose follows through onto the luscious palate with lively berry and cherry flavours. Although medium-bodied it is a bold wine with an elegant structure. It is a wine generally revered by sommeliers in top restaurants both locally and abroad, making a name for Corlea Fourie as a winemaker.

While Bosman wines sell in Sainsbury’s in the UK, Corlea Fourie is also the winemaker of several of the Sainsbury’s Fairtrade Taste the Difference wines from South Africa. Currently the Chenin Blanc, Sauvignon Blanc, Shiraz and Cabernet Sauvignon/Merlot blend are all produced by her at Bosman Family Vineyards.

Another wine of hers that is doing really well in the UK at the moment is the Bosman Generation 8 Chardonnay: Award-winning wine writer Olly Smith had this to say: “… this is rich and zingy with a white peach vibe and glossy texture. It represents a new wave of fruit-driven Chardonnay.”

Back home Corlea also played a vital role of the establishment of the vineyard at Bosman Hermanus in the Upper Hemel-en-Aarde Valley. This elevated, cool climate site was acquired in 2000 so that this family from warm and sunny Wellington could also make wines like Pinot Noir, Chardonnay and Sauvignon Blanc. 

Annually Corlea presents a food pairing evening at the Frame House located there, where guests are treated to exquisite dishes paired with Bosman wines and regaled with stories of the grapes, the vines and the beautiful art of winemaking.

In the broader sense, Corlea can be described as more of a vintner than a winemaker, because a vintner has a broader role than just making wine. She is involved in the whole process from grape cultivation to winemaking as well as the business and marketing aspects of running a winery. 

She is very involved behind the scenes in the cellar, managing audits, stock, and creating new blends to satisfy new and changing customers. A seasoned traveller, Corlea makes regular trips to the UK, Europe and the USA to promote Bosman wines and to keep her finger on the pulse of the latest trends around the world.

But her preference is to be at home, walking between the vine rows in the early morning as harvest starts each day: “For all this time I learnt, not only from the vines, vineyards and vintages, but from all the people that are part of my story too. The ones who rise before dawn, who know every row by heart, who sort, press, taste, market, sell and nurture with the same care year after year. 

“Harvest is never a solo endeavour, it’s a chorus of hands and voices and shared purpose. Twenty vintages later, that rhythm is second nature, but the privilege of working alongside the team, this community, never fades.

“Grateful for the places I get to see, walk and taste. Grateful for the hands that shape it, Grateful for another harvest, another story.”

Merlot: Exploring the Elegant Classic at Bosman Family Vineyards

Apr 4, 2025 | Seasonal Newsletters

Merlot: Exploring the Elegant Classic at Bosman Family Vineyards

Discover the rich heritage and exquisite flavours of Merlot wine from our historic Wellington vineyards, where eight generations of sustainable winemaking bring you one of South Africa’s most treasured red wines.

What is Merlot?

Merlot is a distinguished dark blue-coloured grape variety that originated in the Bordeaux region of France. The name “Merlot” derives from “merle,” the French word for blackbird, likely referencing the grape’s deep, inky colour. This classic varietal has become one of the world’s most widely planted wine grapes, beloved for its soft, velvety texture and approachable profile.

At Bosman Family Vineyards, we take pride in our Merlot, which showcases the grape’s inherent characteristics while expressing the unique terroir of Wellington in the Western Cape. Our dedication to sustainable farming practices ensures that each bottle captures the essence of this remarkable red wine.

Merlot in South Africa

South Africa is the eighth-largest producer of wine in the world, and this variety is one of the top red grapes grown in the country. It is mainly grown in the Western Cape region, which is known for its ideal climate and terroir for grape growing.

The Origin

The earliest documented reference to Merlot dates back to 1784, when a Bordeaux official noted it as one of the finest wines from the Libournais region. The term “Merlot” itself appeared in 1824 in an article on Médoc wine, attributing the grape’s name to the local black bird (referred to as merlau in the regional Occitan language and merle in standard French) known for consuming ripe grapes on the vine.

Further accounts from the 19th century identified the grape variety as “lou seme doù flube” (“the seedling from the river”), suggesting its origins on one of the islands in the Garonne River.

History in South Africa

The varietal was first introduced to South Africa in the late 19th century by French Huguenot settlers, yet it was not until the 1980s that this grape gained popularity in the country due to the efforts of winemakers who saw the potential of the grape and started producing high-quality wines.

Is Merlot Sweet or Dry?

One of the most common questions wine enthusiasts ask is whether Merlot is sweet or dry. Bosman Family Vineyards’ Merlot is produced as a dry red wine, though its rich fruit flavors can create an impression of sweetness on the palate. This perception comes from the grape’s natural ripeness, which develops beautifully in our Mediterranean climate.

Our Merlot offers a harmonious balance of fruit-forward notes and subtle tannins, making it exceptionally approachable for both seasoned wine connoisseurs and those new to red wine exploration. The natural fruitiness of Merlot wine creates a smooth drinking experience without the actual sugar content of a sweet wine.

What Makes South African Merlot Unique?

South Africa’s Western Cape provides an ideal environment for cultivating exceptional Merlot grapes. The unique combination of our Mediterranean climate, diverse soil composition, and cooling ocean breezes creates perfect conditions for Merlot to thrive.

What sets Bosman’s Generation 8 Merlot apart from other regions worldwide is our commitment to sustainable viticulture and ethical production practices. As one of the best Merlot producers in South Africa, we’ve harnessed eight generations of winemaking expertise to create a wine that expresses both varietal character and regional distinctiveness.

The Wellington terroir imparts distinctive characteristics to our Merlot, including:

• Balanced acidity from temperature variations between day and night
• Complex flavor development from our diverse soil types
• Structural integrity that allows for excellent aging potential

Tasting Notes: Experiencing Bosman Merlot Red Wine

Our Merlot presents with a captivating deep ruby colour that immediately signals its quality and depth. When you bring the glass to your nose, you’ll discover an inviting bouquet of:

• Ripe blackberries and luscious plums
• Subtle hints of cocoa and warm spice
• Delicate floral undertones

On the palate, this medium-bodied wine delivers a harmonious blend of dark fruit flavours complemented by soft, approachable tannins. The finish is lingering and smooth, leaving you with a memorable impression of quality that represents the best of South African Merlot.

Wine Pairing: Perfect Companions for Bosman Merlot

The versatility of Merlot makes it an excellent companion for various cuisines. Its fruit-forward profile and soft tannin structure allow it to complement a wide range of dishes without overwhelming delicate flavors.

Food and Wine Pairing Suggestions

Grilled Meats 

The fruit-forward profile of our Merlot red wine perfectly balances the smoky char of grilled lamb or beef. The wine’s structure complements the protein, while its fruit notes enhance the meat’s natural flavours.

Pasta Dishes 

Tomato-based pasta dishes find their perfect match in Merlot. The wine’s acidity harmonises with tomato sauces, while its body stands up to hearty ingredients like mushrooms or beef.

Soft Cheeses 

Experience the delightful interplay between our Merlot’s fruitiness and the creamy richness of Brie or Camembert. This pairing highlights the wine’s versatility and sophisticated character.

Merlot Compared to Other South African Varietals

When exploring South African red wines, understanding the differences between varietals enhances your appreciation of each unique offering.

Pinotage vs Merlot

Pinotage, South Africa’s signature grape, offers bold smoky and earthy characteristics with prominent dark fruit notes. In contrast, Merlot presents a softer, more approachable profile with lush fruit flavors and subtle complexity. While Pinotage proudly represents South Africa’s unique viticultural heritage, Merlot demonstrates our ability to excel with international varietals.

Cabernet Sauvignon vs Merlot

Cabernet Sauvignon is known for its robust tannins, higher acidity, and prominent blackcurrant notes, often accompanied by green bell pepper undertones. Our Merlot, while still structured, offers a gentler approach with plush dark fruit flavors and a velvet-like mouthfeel. Many wine enthusiasts who find Cabernet Sauvignon too bold discover that Merlot wine provides an accessible entry point to premium red wines.

Merlot vs Shiraz

Shiraz (also known as Syrah) typically presents bold pepper notes, robust tannins, and intense dark fruit characteristics. By comparison, Merlot delivers a more restrained experience with elegant fruit expression and softer tannins. While Shiraz commands attention with its powerful presence, Merlot invites contemplation through subtle complexity.

Wine Tasting Experience at Bosman Family Vineyards

We invite you to visit our historic cellar in Wellington to experience firsthand the dedication and passion that have defined Bosman Family Vineyards for generations. Our wine tasting experiences offer the perfect opportunity to explore our Merlot alongside other exceptional wines in our diverse portfolio.

During your visit, our knowledgeable team will guide you through:

• The rich history of our family vineyard dates back eight generations
• Our sustainable farming practices and ethical production methods
• The unique characteristics of Wellington’s terroir
• Professional tasting techniques to enhance your appreciation

Merlot Wine Price: Value and Quality

At Bosman Family Vineyards, we believe exceptional wine should be accessible. Our Merlot represents outstanding value without compromising on quality—a philosophy that has guided our family business for generations.

The price point of our Merlot reflects both our commitment to sustainable production and our dedication to sharing South Africa’s exceptional winemaking capabilities with the world. By investing in a bottle of Bosman Merlot, you’re not only securing a premium wine experience but also supporting ethical farming practices that benefit both people and the planet.

Join the Bosman Family Wine Journey

We invite you to join us in celebrating the rich heritage and vibrant future of South African Merlot at Bosman Family Vineyards. Whether you’re visiting our Wellington estate for a wine tasting experience or enjoying our Merlot in the comfort of your home, each glass connects you to eight generations of passionate winemaking.

Experience the difference that dedication to craft, sustainable practices, and respect for tradition brings to every bottle of Bosman Merlot—truly one of the best Merlot wines South Africa has to offer.

THE CAPE WINELANDS’ BEST KEPT SECRET: WELLINGTON WINE FARMS

Feb 5, 2025 | Seasonal Newsletters

THE CAPE WINELANDS’ BEST KEPT SECRET: WELLINGTON WINE FARMS

In the heart of the Cape wine country lies the often-overlooked village of Wellington surrounded by picturesque wine farms producing excellent wines. Established in the mid-nineteenth century and named after Britain’s then prime minister, the Duke of Wellington, this quaint little village boasts shady, oak-lined streets lined with historic homes, a bustling cultural life and the community spirit of a bygone era.

Nestled against the foothills of the Limiet Mountains, so named because in the 18th century this mountain range marked the limit of the Cape Colony, the wine farms in the Wellington area produce some of this country’s top wines.

WHERE IS WELLINGTON?

The question often asked by tourists is: How far is Wellington from Cape Town? Well, that’s easy. It will take just under an hour to travel from the city centre to Wellington along the N1 and then a quick left onto the R44 will take you all the way to the iconic Dutch Reformed church where the statue of writer, teach and pastor Andrew Murray sits proudly out front.

It’s hard to say which are the best wine farms in Wellington, because that very much depends on what you are looking for. Welbedacht, Diemersfontein and Bosman Family Vineyards are the largest premium wine producers, but there are a number of boutique wine farms that offer small batches of limited release wines each with a signature style, as well as the extensive range of wines from the co-operative cellar Wellington Wines to which many local wine producers deliver their grapes.

WHAT WINE IS WELLINGTON KNOWN FOR?

The Bosman wine farm in Wellington has a wonderful story to tell, and this producer’s success has definitely put Wellington on the map. Founded in 1699 when the French Huguenots were granted land along the Krom River, this wine farm has been in the Bosman family since 1810 and is currently run by the eighth generation of that family. However, the story does not stop there. In 2007, the working community of the farm obtained a 26% share in the entire agribusiness, named Bosman Adama, which gives them a say in the running of the farm, and a share in the profits. In 2009 the farm was accredited by Fairtrade and since then community development has seen the establishment of a world class crèche, an aftercare programme for primary school learners, career counselling and mentorship for high school learners as well as a clinic, a choir, karate and dance classes.

But their focus on community has not diverted their attention from producing award-winning, premium class wines. Their Generation 8 range of wines consists of single varietal wines that thrive in the area, while their Adama Red and White wines are blends that illustrate the maxim that ‘we’re better together’. Bosman Family Vineyards is arguably best known for their single vineyards wines. Winemaker Corlea Fourie’s thoughtful, innovative and sensitive style of winemaking has resulted in the iconic Optenhorst Chenin Blanc. Made only from a vineyard planted in 1952, this is the third oldest Chenin vineyard in the country and wins countless accolades every year for its distinctive honeyed character and old-world charm.

Similarly, the Twyfeling Cinsaut is also a well-known single vineyard wine. Traditionally the work horse grape of the Cape Winelands, Fourie’s rendition is a medium-bodied premium wine packed with berries and cherries that will definitely impress.

The flagship Bosman Erfenis is a blend of three red varietals: Cinsaut represents the past, Cabernet Sauvignon speaks of the current and Nero d’Avola hints at the future. The last-named varietal was brought into the country from Sicily in 2004 by Petrus Bosman who was in search of a solution to climate change and found this heat tolerant, disease resistant varietal which is planted extensively on this volcanic island off the coast of Italy where the soil and climate and are very similar to that of Wellington.

Over half of Bosman’s entire production is of Chenin Blanc, and also the most-planted varietal in the Wellington region. Not only does this versatile grape feature in their OVP Optenhorst Chenin Blanc, but the Generation 8 Chenin Blanc is a very popular wine, as is their Adama White which is a Chenin-based blend.

Wellington Wines also produces several iterations of Chenin Blanc, but they are also known for their Pinotage, which often gets them onto the ABSA Top Ten Pinotage list, while Diemersfontein gained notoriety for the Coffee Pinotage.

The climate of the Wellington area is warm and dry which is why Chenin, Pinotage and Shiraz fare well here. Boutique wine farm Andreas produces a beautiful Syrah from vineyards neighbouring Bosman who also produce Shiraz.

While Upland is the only organic wine farm in Wellington, Bosman has a regenerative farming policy where vineyards are fed a naturally brewed compost tea, eco corridors allow birds and insects to thrive and beneficial plants grow in between the vineyard rows that decompose and enrich the soil with natural organic matter and sequester carbon.

Wellington is the ideal getaway destination for wine lovers. Wine farms are all within close proximity surrounding the village, a mere 10 minutes’ drive from each other, and easily accessible over a leisurely two- or three-day holiday. 

However, there is another option for the more adventurous: Wellington Wine Walks. This is a fabulous way of getting to know the area, enjoying wine and hospitality second to none. There are several options depending on time and fitness levels, but each involves walking through vineyards unencumbered by luggage, delicious food each evening, comfortable accommodation each night and an array of wines to taste. www.winewalk.co.za

On the other end of the spectrum, the Doolhof Hotel on the Doolhof boutique wine estate offers infinite luxury with a spa, superb cuisine, mountain hikes and a swimming pool.

For those looking for a little bit more than wine tasting, there are a few other attractions worth visiting. The Redemption Fine Handcrafted Leather produces a wide range of leather goods for men, women and children. Beautiful shoes line their store made on the premises by locals, as well as belts and bags all in a range of jewel-like colours and sell for reasonable prices. View their wares at www.redemptionleather.com.

The Old Tannery, established way back in 1871, now houses an eclectic mix of designers, artisans and creatives including a gin bar, a beer brewery, a coffee shop and several other small industries. Visit www.oldtannery.co.za for more information.

Once in Wellington, consider driving up the Bainskloof Pass. It was constructed in 1849 by well known roads engineer, Andrew Geddes Bain, also a resident of Wellington and was the first pass built through the mountains connecting the Cape Colony with the arid Karoo. Once diamonds were discovered in Kimberley in the 1860s and gold was found further north on the Witwatersrand in the 1870s, this pass became a busy thoroughfare for those seeking to make their fortunes on the mines and positively impacted the economy of this once-quiet little town.

So whether you’re a wine lover, a history buff or an adventurer, Wellington is great for a day trip for Capetonians but this quaint little valley is best explored at leisure. So find a guest house or self-catering chalet and make a weekend of it, you won’t be disappointed!

CHENIN BLANC

Nov 4, 2024 | Seasonal Newsletters

CHENIN BLANC

Versatile, dependable excellence

Chenin Blanc has a long history in South Africa, being amongst the first grape cultivars brought here by Jan van Riebeeck when he landed here in 1652, tasked with establishing a refreshment station for the European ships passing around Africa on their way east to trade in spices. In those days it was called Steendruif, which later became Steen but which is now called Chenin Blanc, acknowledging its French origin, probably in the region of Anjou and later in the Loire Valley.

In the 18th and 19th century the prolific Chenin Blanc grape was largely distilled for brandy but in the latter half of the 20th century some very famous wines were made from the fruity Chenin. Lieberstein, a semi-sweet white, was first launched in 1959 and quickly became the world’s largest selling bottled wine of the time, a whopping 31 million litres in 1964.

Another historically famous Chenin Blanc wine is Nederburg Edelkeur, a noble late harvest developed by the famous Nederburg winemaker Günter Brözel which has been selling for top prices at auctions for decades.

By 1988, Chenin accounted for 33.2% of the national vineyard in terms of the area covered and probably higher than that in terms of volume of wine produced, and it was the basis of many high-volume wine brands. High yields and mediocre wine quality tarnished Chenin Blanc’s image, and it was widely uprooted in favour of the more fashionable white cultivars such as Chardonnay. 

However, there remained a coterie of diehard Chenin Blanc fans who were determined to establish this historic cultivar as a producer of wines of remarkable character and quality. They established the Chenin Blanc Association in 2000 and later the Chenin Blanc Challenge in 2014 encouraging winemakers to produce the best Chenin Blancs possible.

The Bosmans’ love affair with Chenin Blanc

“Chenin Blanc is über drinkable, unmatched in its food-friendliness and it can be made to be happy every day drinking wines, to expressive and special wines. I’m totally smitten with Chenin.”

• Corlea Fourie, Bosman winemaker

With enthusiasm like this, no wonder half of the entire Bosman farm is planted to Chenin Blanc. This cultivar thrives in the warm, dry climate of Wellington, particularly in the decomposed granite soils of the Bovlei along the foothills of the Groenberg mountain where the original Bosman farm is situated. With all these grapes to choose from, the Bosman Family Vineyards cellar team makes three Chenin Blanc wines.

The Generation 8 Chenin Blanc is an ‘any time’ wine, an absolute crowd-pleaser and one to be enjoyed regularly. Two components of this Chenin Blanc are worth noting: firstly, a small component was made by drying the grapes on wooden racks in the sun for a week before pressing and fermenting. This component does add a small amount of residual sugar to the wine, but it primarily adds to the generosity of flavour. The second notable component is that of skin contact, which adds texture and structure to the wine.

This wine has a complex fruit-driven, multi-layered nose with primary aromas of white peach and secondary aromas of stewed apple and pleasing traces of jasmine following through to a beautiful, textured palate with a crisp, clean, but lingering finish. This multi-faceted wine will complement an array of dishes from creamy marinara pasta to salad niçoise, grilled fish and lemon-roasted chicken. You should always have a bottle or two in your fridge to open when guests pop over unexpectedly.

Next up is the Adama white blend. This predominantly Chenin blend is combined with Grenache, Vermentino and Viura, each component being aged in French oak for four months before being blended. The wine exhibits restrained aromas of perfumed white flower, apple and ginger with a flinty finish following through to generous flavours of stone fruit, a crisp acidity and a well-rounded mouthfeel. Tuna tartare, creamy carbonara or a fresh watermelon salad sprinkled with feta would be great partners.

We’ve walked a long and lovely road with our single vineyard Optenhorst Chenin Blanc. In 2007 we saved it from being uprooted, just to give this ancient vineyard a chance to express itself on its own, and we were astounded at the wine’s depth of character and complexity of flavour. Ever since, year after year, we’ve sensitively tweaked our winemaking technique to bring out the very best of this gracious ‘grande dame’ vineyard planted in 1952.

The Optenhorst Chenin Blanc has won prizes galore vintage after vintage, one being for the 2013 Optenhorst which, at the Investec Trophy Wine Show in 2023, was awarded the trophy for Best Museum Class Chenin Blanc, showing the wine’s excellent ageing potential.

The 2019 Optenhorst Chenin Blanc won two awards at the Old Mutual Trophy Wine Show: the Harold Eedes Trophy for the Best Chenin Blanc on show; and the inaugural Rose Kruger Trophy for the Best Old Vine Wine, but the vintage also won a Gold Medal at the Global Wine Challenge and scored an impressive 94 points in the Tim Atkin Report.

The current 2022 vintage was awarded five stars in the Platter Guide while the soon to be released 2023 was given a rating of 95 points in the Tim Atkin Report.

As the third oldest Chenin vineyard in the country and a certified Old Vine (OVP) wine, we endeavour to let the wine express its unique heritage which involves natural fermentation, as well as maturation in older barrels for a short period for minimal wood impact but just enough to allow the gentle, multi-layered fruit to flourish.

The grapes originated from a single vineyard site called ‘Gesamelike Wei’ which translated means common pasture. As the vineyard is on the way up to the Bainskloof Pass, where herders and pioneers would have travelled over for centuries, it is interesting to think of the many hooves and feet that have trampled this ground, perhaps contributing to its excellent terroir. 

The original farm where this vineyard is planted was first granted in 1699 and is called Optenhorst meaning ‘on the ridge’. So, its location catches the prevailing winds which naturally restrict the yield of these bush vines planted in weathered granite soils. The vineyard is farmed regeneratively to retain its authenticity.

To make this unique wine, the winemaker prepares a ‘pied de cuve’ to initiate natural fermentation. This ensures spontaneous fermentation of the grapes harvested a few days later. The natural yeasts enhance the unique flavours of the grapes from that site and sensitive vinification, with thoughtful but minimal intervention, allows for the best and truest expression of this unique Old Vine vineyard. The grapes were hand-picked, whole bunch pressed, settled overnight and then the clear juice was drawn off in the morning.

Spontaneous fermentation occurred in both a concrete egg and Louis Latour Burgundian oak barrels. The wine is allowed to mature in bottle for at least another year.

On the nose this Chenin Blanc exudes enticing aromas of ripe orchard fruit. Hints of toasted almonds, fresh ginger and a delicate vanilla presence are intensely rewarding.

The palate is beautifully balanced with a luscious mouthfeel that showcases flavours of honeyed peaches and stewed apricots. The carefully considered oak maturation has resulted in a velvety creaminess offset by a lively salinity from the portion matured in the concrete egg. 

A great match for this full-flavoured wine would be seared scallops, creamy chicken pasta with wild mushrooms, confit duck or creamy vegetables ‘en croute’. Crème brulée is a wild card option.

Judging by the success of the 2013 vintage, this wine should age well for 15 years if cellared correctly.

There are other single site Chenin Blanc vineyards on the Bosman farm, so who knows, maybe one day there will be another award-winning Chenin from this wine producer. Similarly, there are several other excellent Chenins produced in Wellington and other warmer regions of the Cape Winelands. 

So don’t delay, get your drinking cap on and start tasting, you will be pleasantly surprised at the variety of flavours and styles that the humble Chenin Blanc grape can produce.

Cheers!

WINE BUSINESS | Stokkiesdraai in Wellington with Bosman Family Vineyards

Oct 28, 2024 | Seasonal Newsletters

WINE BUSINESS | Stokkiesdraai in Wellington with Bosman Family Vineyards

• Bosman Family Vineyards was recently named Tim Atkin MW’s Viticulturist of the Year, though, on closer inspection, this eighth-generation Wellington farm is so much more. 

• The farm Lelienfontein in Wellington has been in the Bosman family since 1810. Here, they have been grafting a third of South Africa’s vines since 1956, and in 2006, eighth-generation Petrus Bosman renovated the 270-year-old cellar to start making wine (again). 

• Today, the business includes the original vine nursery, a few originally Huguenot farms in the Wellington Bovlei, (one in the Hemel-en-Aarde Valley and one in the Karoo), 19 wines (at last count) and this is all 26% owned by the Adama Trust, named for the Appollis family, who have lived and worked alongside the Bosmans here for many generations, and now stretches to include 450 workers and a 3000-strong community living on the farms. Which, alongside an all-female winemaking team, important vine research, and the first planting and bottling of the Italian grape, Nero d’Avola, in Africa, makes for an impressive story of transformation.

Did you know that 80% of vine cuttings in South Africa come from Wellington?

Of that, the Bosman Adama vine nursery supplies one-third of South African grafted vine cuttings.

The Bosmans have been cultivating vines and making wine on the Lelienfontein farm in Wellington since 1810, deciding to focus exclusively on the vine nursery (propagating vine cuttings for the industry at a time when farms were still attempting this specialised field themselves) in 1962. Eighth-generation Petrus Bosman had always dreamed of completing the circle and making wine under the Bosman brand, and in 2006, he realized that dream. Fresh out of university, they renovated the 270-year-old cellar on the original property and started producing wine with the help of winemaker Corlea Fourie.

Given its many moving parts and people, it seems almost impossible to ascertain the true extent of the operation. The four Bosman children and their families are all installed on the farm in various key roles, from Petrus as Managing Director to Pieter Daniel, as farmer; Jannie, the nursery specialist; and Antonia, managing the Leeurivier Karoo Farm with her family. Not to mention the 450 workers that now own 26% of the operation via the Adama Trust (so named for Adam Appollis, whose family has worked alongside the Bosmans for multiple generations) since 2007.

There are over 3000 people across multiple generations now benefitting and living on the farm, sending their children to high school and college, running crèches, and receiving housing and healthcare. There are also two Adama apartment blocks in Wellington. So many stories. Diego Appollis, who grew up on one of the Bosman Adama farms, now plays for the Sharks rugby team. The three women who run their winemaking endeavours include longtime winemaker, now cellarmaster Corlea Fourie and winemakers Maryke Botha and Maria Gant, who oversee their six wine ranges. Unsurprisingly, their inclusive business model made their Fairtrade certification in 2008 a dead cert.

Did YOU know South Africa produces 77% of the world’s Fairtrade wines?

There are currently 69 accredited producers, bottlers and vineyard owners, including (but not limited to) Bosman Adama, Bruce Jack Wines, Cape Point Vineyards, DGB, Journey’s End, Eenzaamheid, Fairview, Kleine Zalze, Leeuwenkuil, MAN Vintners, Merwida, Mulderbosch, among many others. Fairtrade certification helps to strengthen the position of farmers and workers in the value chain, ensuring a fair price and Fairtrade premium to invest in socio-economic and environmental projects, basically ensuring EVERYONE does the right thing. A statistic that doesn’t often enjoy the airtime it warrants and hard proof of the transformation afoot in the industry.

I sat down with Carla Bosman recently, wife of Petrus, who runs their marketing division, and she laughingly related that they started out marketing their wines in 2007 to the 7000-strong Bosman family database, selling the wines quite literally to their namesakes. Wise, though I imagine many of these sales calls have become lifelong conversations. It makes sense that, given their focus on advancement within their community, Bosman Adama would also look at advancement in other areas of the business. They are currently experimenting with a whole host of varieties and crossings that are waterwise, heat-tolerant and disease-resilient, as well as researching ways to outgrow virus during propagation. This forward-thinking resulted in Petrus bringing in the Italian variety, Nero d’Avola, in 2004.

Only two out of 50 cuttings survived, which they grafted onto rootstock and then propagated and planted in a vineyard, harvesting grapes for the first time in 2009. They made the first wine in 2014 and have recently included a Rosé. Of the 2022 vintage Tim Atkin MW rated it 91 points and wrote: “Nero, short for the Italian variety Nero d’Avola, has been part of the Bosman range since 2014. Elegant and ruby red in colour, it’s a lovely, charming, refined red with top notes of ginger spice, plum and red berries, well-integrated 15% new wood and supple, food-friendly tannins.” To market it, Petrus took it way beyond the Bosman database, working in collaboration with family friend and TV personality Thapelo Mokoena to establish Bosman Bakoena Brands (they go by @nerowineglobal on Instagram), to market this distinctly Italian grape in Wellington to a new market, and winningly so. Quite literally breaking the mould on what you THINK Wellington should be, though totally on brand for Bosman Adama.

If you are looking for heritage, their Site-Specific range includes the Optenhorst Chenin Blanc (the third oldest Chenin parcel in the country – planted in 1952), the Fides Grenache Blanc, and the Twyfeling Cinsaut, what Corlea calls the “new old vineyards of the future”. Tim Atkin MW recently rated the Optenhorst Chenin 95 points and wrote: “Optenhorst hails from the third-oldest Chenin Blanc vineyard in South Africa, planted in 1952, and the class shows in the glass. More restrained than recent vintages, this 2023 is lightly wooded in older oak, with fennel, ginger and thatch aromas, layers of peach, pear and citrus, lots of energy and extract and a lingering finish.”

I asked Tim Atkin, when I interviewed him in anticipation of the release of the 2024 SA Report, why Bosman, given ALL the incredible viticultural activities going on in SA Wine. He responded that the sheer scale of the transformation in the business from stokkies [vine cuttings] to vines to wine and people here was just beyond anything he had witnessed in the industry to date. And seemingly, having only scratched the surface with my one visit, I tend to agree. Given all the people who have an active hand in the operation, this sprawling business has a distinctly small farm feel, each area lovingly tended by someone who REALLY cares and owns a stake in it, and it shows. Which, combined with the fact that it is set in Wellington, one of the most unassuming, unpretentiously honest farming communities, in the most beautiful surroundings, in the Wagenmakersvalleij at the foot of the Limietberge – well, that’s just a plus.

With the revival of the Wellington wine route, I urge you to explore their new website, Go Wellington, and make a trip there. The Bosman tasting rooms, both in Wellington and in Hermanus called Frame House at Bosman Hermanus in the Hemel-en-Aarde Valley, are something to experience. 

Article published on 3 October 2024 by Dalene Fourie, News24