We’ve seen this in California and Australia. This wave of younger, like-minded producers focusing on old vines, heritage varieties, dry-farming and working organically or regeneratively with minimalistic intervention in the cellar. No exception here with Bosberaad - which translates to “gathering in nature.” Given the unique outlay of this vineyard in Paardeberg, you get less of those ripe Chenin flavors that you would expect from the sun-soaked Swartland. Whole bunch pressed. Used Oak (and egg). On the lees for 12 months. Low sulphur. All of this is to say that this wine is fresh, loaded with stone fruits, honeycomb and delicate white flowers. A powerful Chenin on the palate that is equally zesty and salty and round.

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