Hidden away in the Breedekloof valley, underneath the snow-capped Waaihoek mountains, you’ll find BOSJES Farm, a country hideaway offering the perfect retreat from busy city life.
Take the scenic route and slow down, you’ll find space to breathe out and enjoy the natural beauty that the valley and BOSJES Farm, in particular, have to offer. Officially opening its doors in March last year, BOSJES is already established as a must-visit destination in the Western Cape.
From the angel-winged white roof of the glass-walled BOSJES chapel to the inspired country-style cuisine in the BOSJES Kombuis, this family-owned estate has become synonymous with heritage, style and a joyous celebration of the good things in life. So it is with that in mind that they have officially launched their maiden wine range under the curatorship and guidance of wine mastermind, Allan Mullins. Respected wine judge and Cape Wine Master, Mullins has one of South Africa’s most experienced palates when it comes to the art of blending wine.
Paying homage to the Breedekloof valley, all the wines were sourced from local estates. It was Allan’s job to set off; sipping, swirling and sampling wines from the region’s established and emerging producers. The result was 6 unique wines, keeping true to the Terrior and style of the area, with the perfect balance between fruit and acidity.
“It was a wonderful experience and I learned so much about the wines of the Breedekloof,” says Mullins. “There are some future winemaking superstars here, but across the valley, the wines are fabulous and offer exceptional value.”
To celebrate the launch and success of the range, we were invited to BOSJES Kombuis to enjoy a food and wine pairing masterfully crafted by the talented chef Kim Cox. It was the perfect marriage of flavours, expertly curated by Allan and Kim, showcasing the wine’s versatility and complexity when it comes to food.
Smoked bacon wrapped chicken terrine with a dried apricot puree and a micro garden salad.The first course was paired with the BOSJES Sauvignon Blanc. Blended in a more tropical style, the glass brims with passion fruit, gooseberry, grapefruit and lime. Expressive on the nose and delivering racy acidity on the palate, it balanced the smokey flavours of the bacon and stood its ground against the apricot.
The second course was served with the BOSJES Chenin Blanc. This cultivar is the undisputed star of the region! This particular wine was sourced from one of the Breedekloof’s leading Chenin Blanc producers. It has a textured palate packed with peach and apricot flavours lending itself perfectly to the fennel cured river trout.
It was the BOSJES Cabernet Sauvignon for the main course. It has more oak tannin and structure than the other wines in the BOSJES range, but retains its velvety feel on the palate. Add in distinctive notes of blackcurrant, chocolate and oak spiciness, and it’s a regal addition to the range and a perfect partner to the seared ostrich fillet.
Dessert was partnered with the Pinotage, creating the perfect ending to a simply sublime afternoon.
WIth juicy tannins enveloping plush notes of raspberry, ripe plum, mulberry and black cherry. It’s a wine ideal for rich wintry casseroles and slow-roasted red meats, or simply sipping alongside a good dessert. The savoury elements of the salted hazelnut soil complimented the meaty spice of the wine.
The new range of BOSJES Farm wines are only available on the estate which includes weddings and other special occasions. The BOSJES Wines are priced from R90-R150 per 750ml bottle, with all available by the glass (R25-R40) at the BOSJES Kombuis.
BOSJES Kombuis opens for lunch only, from Wednesdays through to Sundays. Light treats are also served at the beautiful sunken garden of the BOSJES TeeTuin. For reservations and special events, call (27) (23) 004 0496 or email firstname.lastname@example.org For more information about BOSJES, visit www.bosjes.co.za