At Bosman Adama we don’t just grow grapes, we grow people too, and it is often the women who make us proud. Sure, we have female winemakers, but behind the scenes there are many women, born and bred on the farm, who started out as vineyard workers but in a few short years have moved up into positions of responsibility.
“After school I started working on the farm because that was all the work there was. But then I started to see how my work in the vineyards affected the quality of the grapes we harvested. So I worked harder, and I was given more responsibility and today I manage the teams that work in the vineyards.”
“After school I started working in the vineyards with everyone else,” begins Monique. “The work didn’t really interest me; it was just a job. But then I joined a group of older women working with the young vines. They were experienced and I got to learn from them how to trellis a vine. I learnt how my work could make a difference to the quality of the grapes in the end.” From there Monique was appointed as a supervisor to a group of women: “It was difficult because I had to manage people older than me, but the farm management saw my potential and I had to do myself proud.” Monique quickly moved to line manager and for the last three years she has been the Assistant Manager, to Technical Manager Dan Swart, with three groups of women in her charge.
“This is the first harvest that I have managed the vineyards completely on my own. From pruning and suckering all the way to harvesting, these healthy grapes are my handiwork, and I am very proud because we have not had any disease and the yields are very good,” she continues, honouring Dan for his mentorship, but at the same time declaring her ambition to become a manager too someday.
“If you love what you do then the result will be great.”
Leandra Appollis (40), Line Manager: Grafted Cuttings
Early on my manager gave me extra responsibility because he said he could trust me and the workers respected me. I like my job and I am proud of myself.”
Born and bred on the farm, it was a natural progression for Leandra to join the harvest pickers after school. But she particularly liked working with the grafted cuttings. Jannie Bosman saw her potential and started giving her more responsibility: “He said he could trust me and rely on me and that I had the respect of the other workers and was good with discipline.” So it was not surprising when the workers nominated her as their line manager, a job she has been doing with dedication for 12 years now. During the summer months her team takes care of the grafted cuttings in the fields, and then in the winter she and her team move into the warehouse to manage the grafting and classing processes.
“I like my job and I am proud of myself.”
Andreas Samuels (29) Tractor Driver
On the Bosman farm we have found that women are generally much better drivers. They are more careful, and more intuitive so we don’t have many accidents, tyres last longer and the soil is not compacted by reckless driving. “I enjoy driving. Now I want to learn to drive a big truck.”
Technical Manager Dan Swart realised that training women to drive tractors was a sustainable move: “Women are generally much better drivers. They are more careful, and more intuitive so we don’t have as many costly accidents, the tyres last longer and their careful driving is better for the soil as they don’t cause as much compaction or erosion.”
Four years ago, Andreas was working in the vineyards when PD Bosman singled her out for a two-day tractor driver’s course. Having never driven any vehicle in her life, she amazed even herself by passing first time. “I struggled in the beginning but now I enjoy it,” she says, happy also with the wage increase that goes along with the licence. “Now I want to learn to drive something else, like a big truck,” she says. “I think I am ready for the challenge.”
Mariaan Samuels (39) Nursery Tunnel Manager
“As Tunnel Manager my job carries great responsibility because I am dealing with very delicate plant material that needs consistent care to produce reliable results for the Nursery.
“I love my job. Every day is a challenge because aspects like the weather, disease and the soil health, impact my work. I am becoming a specialist, and I am proud of that.”
Like everyone else, Mariaan started out working in the vineyards, but her potential was soon spotted and she was appointed the manager of the Chemicals Store. “In those days,” she explains, “the workers just helped themselves to the various chemicals, but sometimes there were problems. So I was put in charge of keeping the store in order and handing out the various herbicides and pesticides so that we could make sure we were using the right products for their purpose and that the stock was kept under control.”
But one day Jannie Bosman came to her and said: “Mariaan, you’ve reached your ceiling here, I think you are ready for more responsibility.” And so Mariaan became the Tunnel Manager in the Bosman Adama Vine Nursery. There she looks after the new plants that are propagated in the laboratory. These can be new grape varieties or new rootstock varieties that are being trialled, but also can be plants that have been cleaned of virus. “It’s a very responsible job because I am dealing with very delicate plant material that needs consistent care to produce reliable results for the Nursery.”
“I love my job. Every day is a challenge because aspects like the weather, disease and the soil health, impact my work. I am becoming a specialist, and I am proud of that.”
Amanda Small (35) Quality Assistant
“My job is to receive all the dry goods like the labels and corks, and also to inspect the quality of everything we do in the warehouse.”
“I love my job, and I learn so much every day. I can definitely see a future for myself here.”
The daughter of Bosman Adama vineyard workers, Amanda worked in a nearby factory after school. But soon, she realised that working on the farm was a better option so got a job in the warehouse cleaning bottles, sticking on seals, dipping bottle tops in wax and working on the labelling line. After a while she started helping Quality Manager Verna Ross with inspections. So when the business moved into larger premises, Amanda moved too and became the Quality Assistant, completing a six-month course in Quality Control and doing a few short courses along the way to upskill herself. “My job is to receive all the dry goods like the labels and corks, and also to inspect the quality of everything we do in the warehouse.”
“I love my job, and I learn so much from Verna. I can definitely see a future for myself here.”
Nichole van Wyk (26) Production Clerk
“I have learnt so much about what goes into producing a wine. It is such a complicated process! People just see wine in a bottle, but they don’t think about the bottles and labels and screwcaps and all the other dry goods that need to be ordered. But there is still so much for me to learn!
Nichole’s family has lived for generations on the Bosman Adama farm, but she wasn’t sure she wanted to follow the same route after school so completed a six-month Job Readiness programme through local NPO First Step. “After that I joined Radio KC as a volunteer and helped with administration work and compiling the news. I loved that job and realised I was good at administration so I registered for the Management Assistant course at Boland College, doing my 18-month internship in the Logistics office at Bosman Adama.” Recently Nichole was appointed to a permanent position as Production Clerk where she is responsible for the complex documentation process involved in making wine.
“I have learnt so much about what goes into producing a wine,” she continues. “It is such a complicated process! People just see wine in a bottle, but they don’t think about the bottles and labels and screwcaps and all the other dry goods that need to be ordered. There is still so much for me to learn,” says this organised dynamo who has declared her next ambition is to study Supply Chain Management.
Jody-Ann Appollis (35) Export Clerk
“I like my work. It’s especially challenging when there is a crisis or a late order and I have to jump around to solve the problems and get the order out. It’s so rewarding to get the job done, even under pressure.”
After school Jody-Ann spent a year at Boland College studying to be a Management Assistant. But money was tight so she started working on the farm and later on moved into the cellar and became the Store Manager. The farm agreed to fund the remainder of her studies which she completed part-time. Once qualified Jody-Ann became the Logistics Assistant, but with the move to a larger production cellar, Jody-Ann was recently promoted to Export Clerk.
“I like my work. It’s especially challenging when there is a crisis or a late order and I have to jump around to solve the problems and get the order out. It’s so rewarding to get the job done, even under pressure.”
Jody-Ann has served on the Fairtrade Management Committee for five years now, a position that has involved much training in systems and structures, as well as the responsibility of deciding how funds are spent. Her dedication was rewarded a few years ago when she was chosen to represent South Africa at an International Fairtrade Conference in Nairobi, Kenya.
The Bosman Family have a history of choosing a different path, of challenging themselves to find a solution in the unexpected. So, at the turn of the century, when climate change was becoming a reality and it was evident that the Cape Winelands would soon become a much hotter and dryer place, Petrus Bosman struck out in search of an alternative to the traditional French varietals that have been grown at the Cape for centuries.
Consulting local academics in the agricultural field linked him with Palermo University in Sicily, a wine growing area and a location most aligned with the Western Cape’s climate. There he found Nero d’Avola, a popular varietal planted prolifically on this volcanic island in the Mediterranean Sea off the southern tip of Italy. He managed to bring back a few cuttings and after many years of trials and propagation, the Bosmans planted their first vineyard.
In 2014, in celebration of their patience and conscientiousness, Petrus and his family harvested the grapes from this vineyard themselves.
The next challenge was for winemaker Corlea Fourie. There was no recipe, no tradition or heritage behind the style or vinification of Nero in South Africa, because it was, of course, the first such vineyard on African soil. So her approach was a studied, careful one, allowing the grapes to express themselves, patiently monitoring the wine’s progress in a selection of oak barrels.
Over the years vineyard manager PD Bosman has developed a protocol for managing the Nero vineyards. Additional trellising ensures sufficient air flow around the bunches to prevent disease and sun exposure to ensure optimum ripeness while bunch-thinning restricts the yield and improves quality. Irrigation is kept to an absolute minimum, yet this varietal performs very well in the hot, dry summers on the farm.
The result is an elegant, medium-bodied wine with fresh berry flavours and a hint of pepper. The Bosman Nero d’Avola is unique. It cannot be compared directly with anything else: it represents African innovation and modernity, yet of course it is a red wine in all of the traditional, historic sense. It is a wine to be savoured, a wine to challenge the status quo, yet a companiable wine that will both impress and inspire.
This year we celebrate the 10th vintage of Nero. The current vintage boasts earthy, savoury notes and ripe berry flavours. Fine, silky tannins and a refined acidity make it the perfect wine to pair with a variety of food dishes.
But the Bosmans did not stop with Nero. For a number of years, they have been experimenting with new wine varietals in an effort to mitigate the impact of climate change. The wine industry needs heat tolerant, disease resistant vines and the Bosmans are at the forefront of propagating varietals that will meet this challenge.
Early ripening varietals are arguably the best option because they require a shorter irrigation period and reach optimum ripeness before the heavy heatwaves set in. In addition, disease resistant varietals require minimal spraying for mildew and therefore are much kinder to the environment.
After several years of experimenting with several varietals, by growing them and then producing small samples of wine, we have whittled our test vines down to 8 varietals.
Some grafted cuttings of these clones have been given to private wine growers and can soon be produced to blend in with other well-known varietals to add flavour and volume. So in time, we might be able to buy weird sounding wines like Solaris, Muscaris and Souvignier Gris from our local liquor store. Watch this space!
The Stichting Garcia Foundation and the Pebbles Project
The crèche at Bosman Adama has long been in operation, welcoming children from our farm and surrounding farms in the Bovlei of Wellington. Since 2009, when the farm became Fairtrade accredited, the management committee was able to use Fairtrade premiums to renovate the crèche and enlist the support, training and curriculum from the Pebbles Projects, a local NPO that focuses specifically on childhood development. Since then, the Bovlei crèche has nurtured and stimulated literally hundreds of farm children from 7 months of age until they are ready for Grade R at the local government primary school next door.
In 2020, in an effort to further sustain the impact of the crèche education, an Aftercare Programme was introduced, supported again by the Pebbles Project and providing the primary school children with a meal after school, homework support and extra-curricular activities.
Currently, the Bovlei Community Learning Centre supports 173 children from ECD to Grade 7. The Grade R and 1 groups were somewhat compromised as they had to share a large room, which also functioned as a community meeting room and activity centre for choir practices and the like, so it was not ideal for learning.
The Stichting Garcia Foundation has been a donor of the Pebbles Project since 2014, mainly funding the Pebbles Kitchen and Nutrition Programme. In recent years, their funding has increased to include financial support for the Pebbles Health Service and Early Childhood Development (ECD) Programme.
This philanthropic foundation is managed by Paul Burema and Jolanda van Haperen and a team of passionate board members based in The Netherlands. This year, they wanted to fund an additional building project. We looked at 5 possible building needs throughout the Pebbles Project farms, and the Bovlei Learning Centre was selected as it would impact the greatest number of children.
Initially, the plan was to add one classroom. Paul and Jolanda came to visit and saw the large number of children in both the After-school Club and the ECD centre. They asked us to double the planned space and approached their friends and contacts to come alongside them to help fund the additional classroom.
The Pebbles Project sourced a service provider for the buildings while Bosman helped with levelling and compacting the ground, connecting the water & electricity supply, as well as paving the area outside the classrooms.
There are now two well-equipped classrooms with everything a stimulating and nurturing educational space would need. One is used for the 3-4 year old children, and the other is equipped for bigger children in the Aftercare programme. There is also a computer centre and a kitchenette, as well as separate boys’ and girls’ toilets.
“The community manages this space themselves, but I am so proud when I drive by or pop in, to see this beautiful, vibrant space where young children are receiving the best start in life,” says Bosman CEO Petrus Bosman.
“Early childhood experience shapes the developing brain,” says Pebbles Director Sophia Warner. “The work we do here is essential to building a thriving community, but we cannot do itall on our own. So, our thanks goes to Paul, Jolanda and their friends for enlarging our capability and impacting so many young children.”
Wine is the perfect gift for a wide variety of people and occasions
WHY IS CORPORATE GIFTING IMPORTANT?
Relationships are key to a successful business. Be it the relationship with valued clients or the camaraderie built up in the office, nurturing these is key to sustaining a healthy business, and gift giving goes a long way to show both gratitude and appreciation.
Wine works so well as a corporate gift, especially when ordered from a single wine producer that can supply a range of wines to meet the requirements of the company and the individuals that will receive the wine.
Although relatively small, a single bottle of wine remains a significant gift because it can be opened and shared with friends and/or colleagues, or it can be stored and brought out to celebrate a special occasion years later.
Wine has a certain status attached to it, and the art involved in producing the wine implies thoughtful care. Also, a good bottle of wine will appreciate with age, so it gains in value long after it has been given.
At Bosman Family Vineyards, we offer a corporate gifting service where dedicated staff assist you in selecting the perfect gifts. We make up wine gift boxeswith various selections of wines depending on the budget, always keeping the individual in mind. Just give Marelie Terblanche, our Direct Sales Consultant, a call, and she will set up the perfect collection of wine gift sets. “We can help you pick out specific wines, perhaps source older vintages or small batches of limited release wines that will impress your clients,” says Marelie, who has been helping our customers for many years and so has a good idea of what various types of people would like.
WINES FOR HER OR WINES FOR HIM
We also have good ideas for wines appreciated by different kinds of people, for instance, our MCC bubblies are great gifts for girls, while our serious reds are perhaps a better option for someone who already has a cellar and is a keen wine collector.
While men tend to like red wine, the Bosman Generation 8 Merlot is a red wine regularly ordered by women. Its velvety texture and delicious plummy fruit make it a favourite with the girls, while the men tend to go for a more robust Bosman Generation 8 Shiraz or the Adama Red – the perfect wine for a juicy steak. The Adama Red also ages well, and with its flashy red label, it will look good in any wine rack.
Our single vineyard wines are perhaps the best option. Each of these three wines are made from a single vineyard block, fermented naturally and carefully aged to tell a unique story of heritage and terroir. Earlier vintages of these wines are also available. This means a 3-pack of 3 vintages can be made up of one wine, a treat for any wine lover who can then open these bottles and compare the wines with friends, savouring each vintage and considering the climate conditions of each year and the effects of ageing.
To really show a client or special person your appreciation and respect, a bottle of Bosman Erfenis says it all. A blend of three varietals: Cinsaut, Cabernet Sauvignon and Nero d’Avola, this wine is the Bosman flagship. Its demure but stylish packaging speaks of excellence and hints at the superb quality of the wine within.
The word ‘erfenis’ is Afrikaans for both the English words ‘heritage’ and ‘legacy’. While the Bosman family have a long and proud heritage on the farm, the wine is more of a challenge to legacy. This first vintage was made in the cellar when the first Bosman grandchild was due, and winemaker Corlea Fourie was expecting twins. On such occasions, we feel compelled to mark it down, to make something that expresses our hope and commitment to a future and so this sentiment can pass to the receiver of a bottle of Erfenis, declaring the hope and commitment of the relationship.
But if you want to give several bottles to one person, a selection of our Generation 8 range might be the best option. This is a range of single varietal wines made from grapes grown in Wellington. These wines speak of the terroir and heritage of this quaint little Boland town where French Huguenots planted the first grape vines in 1699.
What is sustainable gift giving?
A sustainable gift idea does not only refer to environmentally friendly packaging, it also refers to the gift itself.
Bosman Family Vineyards is known as a champion of sustainability, the leading ethical wine producer in South Africa. That means that the contents inside every bottle of wine was made with due consideration to its impact on the environment, in other words, the size of its carbon footprint.
The Bosman vineyards are farmed regeneratively avoiding the use of harmful chemicals and encouraging biodiversity so that a healthy ecosystem is maintained. But in addition, the community owns a significant share in this agribusiness.
That means that the investment you make in purchasing a bottle of wine impacts not only the environment favourably but also the lives of the community who grew the grapes and made the wines. So these wines are not only good for you, they are good for the environment and the community, and that is sustainability at its best!
Our icon wine for sustainability has to be the Bosman Nero. This wine is made from a Sicilian grape varietal called Nero d’Avola that was brought out by Petrus Bosman himself in 2004. Climate change is a reality, and we realise the need to move towards grape varietals that are more heat tolerant and drought resistant than the traditional French varietals we have been growing over the past centuries. We propagated the Nero d’Avola in our nursery on the farm and planted a vineyard which today produces huge, healthy bunches of delicious grapes and a bold, bright wine bursting with plummy fruit and a hint of spice. Its enticing black and gold packaging makes it a show-stopper gift.
WHAT DOES OUR SERVICE INCLUDE?
At Bosman Family Vineyards, we aim to be a one-stop-shop for corporate gifting. A mail to Marelie@bosmanwines.com will get the ball rolling. She will help you make up your order with helpful suggestions and then arrange for delivery and any extras you might require. For instance, we have beautifully illustrated gift tags that can convey a heartfelt message or encouraging text. We also have gift wrapping for individual bottles and a black gift tube, which not only protects the bottle but also heightens the enjoyment of the gift even more.
Please note delivery is free for orders of 12 bottles or more.
“Wine farms may continue to offer wine tastings and sale of wine for off-site consumption during normal licensed hours.” @presidencyZA
We are grateful and pleased to be allowed to have both our tasting rooms open over the festive season. Pop in for a relaxed tasting at either our Wellington tasting room or at Bosman Hermanus in the Hemel-en-Aarde Valley near Hermanus. We can guarantee beautiful surroundings, friendly service and, of course, a comprehensive range of excellent wines to match.
OPENING TIMES
Bosman Hermanus | Hemel-en-Aarde Vallei
Tuesday – Friday: 09h00 – 17h00 Saturday & Sunday: 10h00 – 16h00 Monday: CLOSED Public & Religious holidays: Closed
Bosman Wines | Wellington
Monday – Saturday: 10h00 – 16h00 Sunday: CLOSED Public & Religious holidays: Closed
GRATITUDE
If there’s one thing 2020 has taught us – it is to slow down and appreciate the exquisite beauty of an ordinary day. As you can tell we are filled with gratitude. Thanks to the loyalty shown by you, we have managed to keep our doors open despite the rigours imposed on the local wine industry.
There is so much to look forward to in December: limited edition wines, including the much-loved favourites Pinot Gris and Weisser Riesling; Oysters and Bubbles at the Frame House in Hermanus over Christmas; and of course spectacularly curated Bosman Wine Club selections to keep your wine racks full.
Now with all that in mind, let us help you make this the best summer ever. Avoid the queues and shop with us for convenient home or office deliveries. Place orders before the 18th of December to ensure on time delivery.
LOVE GIFTING?
Pay it forward and send your loved ones a R100 online voucher, just to show you are thinking of them. Easy to redeem online, and including a gift card with their name and special mesage from you, this is a painless way to send someone special a treat.
Email marelie@bosmanwines.com with the following details: the person’s name; email address and a personal message from you. We will then send them the gift voucher on your behalf.
Please note: only a single message will be sent, this is not a marketing ploy.
TOWERBOS
So we all know blueberries are a super food right? But did you know we grow blueberries on the Bosman farm? On the cool valley floor, in between the vineyards, we have planted rows and rows of this magical berry, and most of our harvest is exported.
However, Corlea saved some of these berries and distilled them into what is traditionally considered to be an ‘eau de vie’. This French term means water of life, referring to the age old belief that these volatile spirits would lift the human spirit and prolong life.
So while we know these berries are packed with anti-oxidants, all we can say is that a shot of Towerbos will put a spring in your step and a twinkle in your eye. Serve it in a little glass as a digestif at the end of a meal, or add lemonade and a swizzle stick for an attractive cocktail. A great gift for a spirited human being.
SUSTAINABILITY IS OUR WATCHWORD
This year we started an ambitious project called The Integrated Sustainability Programme on the farm. We are proud of the many transformation projects that are flourishing including the crèche, aftercare programme and social clubs. But we realised we can do even better. So together with the farm community, we did an audit to see where we can devise additional projects that will meet the needs of our community and our environment.
For example, for several years now we have been taking out alien vegetation on the mountain slopes above our vineyards. Not only does the eradication of aliens encourage the regrowth of the indigenous fynbos, but taking out water guzzlers like blue gums and black wattle greatly improves water availability.
The new phase in our environmental sustainability plan is to step up the eradication of aliens by focussed clearing on a weekly basis. We have also purchased 23 goats who will be grazing this area. Not only do they eat the alien vegetation, but they spread fynbos seeds through their excrement and so encourage their growth.
A goatherd is employed to take care of the animals, and additional work will be generated for retired or under-employed workers who can chop up the aliens to sell as firewood and also to build furniture or jungle gyms for the farm children to play on.
This project is still in its beginning stages but there are great plans to develop hiking trails and mountain bike routes through the newly rehabilitated area and perhaps even a nursery where the farmworkers can propagate and sell fynbos seedlings.
Covid or not, the relentless cycle of seasons continues on the farm. While we managed to get all the grapes into the cellar before lockdown, Level 4 arrived just in time for us to start cutting “stokkies”.
“Stokkietyd” is the best time of year for many on the farm because that is when everyone gets to escape the cold and rain in the shelter of the Groenfontein Stoor, spending their days cutting long vines into “stokkies” ready for grafting onto rootstock.
Not even the social distancing rules and masks have dampened the jolly banter in the store.
EXPLORE THE HEMEL-EN-AARDE
Tired of being stuck at home with the kids? Bosman Hermanus is the perfect place to venture out and fill your lungs with fresh air and your soul with natural beauty.
The farm is open, and you are welcome to drive up to us and enjoy a bracing walk in the pristine fynbos. The Koppie Trail is a gentle stroll up to a viewing site encompassing the spectacular Walker Bay, while the Wetland Trail is a longer undertaking that traverses a variety of terrains through kloofs, vineyards and interesting plant biomes.
Permits to walk are R50 for adults and R25 for children and include a 350ml bottle of water. Once you’ve completed the walk, you are very welcome to relax on the lawn for a while and enjoy a cup of freshly brewed coffee.
VISIT US IN WELLINGTON
Our tasting room in Wellington is also open from Monday – Thursday for wine sales only.
Why not make a weekend of it and book at our Bosman Vineyard Cottage or treat yourself to a night or two in the luxurious Andreas Guest House next door. Bosman Wine Club members qualify for a special discount of 30% off to stay at Andreas Guest House, renowned for its personal service and delicious breakfasts.
The Bovlei is well-known for its spectacular Mountain Bike trails. Hitch up your bike, pack in the family and head out to Bosman Family Vineyards for an unforgettable weekend in a beautiful, safe and healthy environment.
CHENIN CHARGE
This time last year, Corlea was wilting in the baking heat of Angers in the Loire Valley of France. You might remember she joined the Chenin Blanc Association on a trip there to attend the first-ever Chenin Blanc International Congress.
This year, to celebrate International Chenin Blanc Day on 17 June and to reach across barriers created by geographical distance and Covid isolation, Corlea reached out to Domaine Huet winemaker Sarah Hwang to reminisce about their visit and discuss the touch points between Chenins made on either side of the planet through with the same philosophy of heritage, sustainability and care of ancient vineyards and time honoured practices.
NEW IN STOCK
You might not have noticed, but the new 2018 vintage of our retro rock star Twyfeling Cinsaut has just been released. Reminder: 2017 vintage was awarded 5 stars in the Platter Guide and sold out weeks after that announcement. So it might be prudent to stock up now before the launch of this year’s Platter Guide.
Cinsaut was used to make the popular ‘vin ordinare’ in the 60s and 70s when it was known for its value-for-money quality. But ‘ordinary’ does not feature in Corlea’s vocabulary, and instead, she has championed this varietal, made from an organic single vineyard on the historic Twyfeling farm, creating a wine that holds the perfect balance between luscious fruit and savoury notes, exhibiting an elegance that is classic but definitely not old-fashioned. This is a wine to keep, a wine to celebrate, and even a wine to show off and impress.
We are really looking forward to seeing you again on the farm now that Lockdown rules are being phased out. While you are welcome to visit us by appointment, we cannot set a date for our Release Celebration yet, as large gatherings will be prohibited for some time.
We’ve had such fun at these celebrations, we definitely are planning to host one as soon as we can. One person in particular who is waiting impatiently for the next big day on the farm is Cheslin Lyne (35). He has been tending the Lelienfontein gardens now for several years, along with his father Manus. The two spend hours every day sweeping up the leaves that the majestic oaks shed with annoying regularity, weeding, pruning and nurturing the beautiful plants that create the lush haven we love. But when we host an event, Cheslin fills in as a parking attendant, making sure everyone gets a space and directing them towards the festivities. “I really enjoy helping the visitors and showing them where to go,” he says, “I can’t wait for the next Release Celebration, I have so much fun.”
Well we can’t wait either. So keep safe, keep sane and (hopefully) see you soon!
THE BOSMAN FAMILY HAVE BEEN VINE GROWERS IN WELLINGTON FOR 8 GENERATIONS, THEIR PROUD HERITAGE FORMING THE BEDROCK FROM WHICH INNOVATION AND SUSTAINABILITY ARE A NATURAL PROGRESSION.
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