# 1685 Chardonnay (2023)

- **Producer:** Boschendal Estate
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €13
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–8 °C
- **Aromas & flavours:** pineapple, apricot, orange, lemon, peach, nutmeg, butter, vanilla, cloves, cream, hazelnut, almond

## About this wine

The Boschendal 1685 Chardonnay is a 100% Chardonnay from the Western Cape region of South Africa. The '1685' in its name signifies the founding year of Boschendal Estate, one of the country's oldest wine farms with a winemaking heritage spanning over three centuries. The estate, located between Franschhoek and Stellenbosch, was established by Jean le Long, a French Huguenot refugee, and emphasizes sustainability in its operations. This wine is characterized as a bold statement, offering significant intensity in both aroma and flavor, and is a testament to the estate's long-standing winemaking tradition and the unique terroir of the Western Cape.

## Interesting facts

- Named for the estate's founding year: 1685.
- Over 300 years of winemaking history.
- Uses a blend of natural and cultured yeasts.
- Features a portion aged in French oak barrels.

## Food pairing

The wine's full body and creamy texture from oak and lees contact complement richer dishes. Its balanced acidity cuts through the richness of creamy sauces and fatty proteins, while fruit notes can echo or contrast with ingredients like apples or citrus.

## Wine making process

The Boschendal 1685 Chardonnay begins with whole-bunch pressing and cold settling of the juice. Fermentation is initiated naturally in stainless steel tanks, with the later addition of selected yeasts. A significant portion of the wine is fermented and aged in French oak barrels, while the remainder is matured in stainless steel tanks. The wine spends 10 months on its lees, with monthly bâtonnage (stirring) performed to enhance texture and mouthfeel. Oak usage includes a small percentage of first-fill barrels, with the remainder being second-, third-, and fourth-fill, contributing subtle oak influence without overpowering the fruit.