# Boschendal Brut Chardonnay Pinot Noir (NV)

- **Producer:** Boschendal Estate
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 12.5%
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, lemon, peach, pear, pastry, biscuit, brioche

## About this wine

The Boschendal Brut Chardonnay Pinot Noir is a Non-Vintage sparkling wine from the Western Cape, South Africa. It is produced by Boschendal Estate, one of the country's oldest wine estates, founded in 1685. The estate's name, 'Boschendal,' signifies 'wood and dale,' reflecting its natural surroundings. The winery's winemaking philosophy is inspired by its heritage, aiming to balance tradition with modern New World winemaking, with a strong emphasis on sustainability and terroir-driven sites. The wine is crafted using the Méthode Cap Classique, South Africa's traditional method for producing sparkling wine, which involves a second fermentation in the bottle. Boschendal is also recognized for its commitment to environmental sustainability and regenerative agriculture projects.

## Interesting facts

- Boschendal is one of South Africa's oldest wine estates, established in 1685.
- The estate's name means 'wood and dale' in Dutch.
- Boschendal is committed to environmental sustainability and regenerative agriculture.
- This wine is made using the Méthode Cap Classique, South Africa's traditional sparkling wine method.

## Food pairing

The wine's bright acidity and effervescence cut through richer textures and fats, such as in creamy mac and cheese or aioli. Its subtle fruit notes complement delicate seafood and fruit-based desserts, while its minerality harmonizes with the briny character of oysters.

## Wine making process

The Boschendal Brut Chardonnay Pinot Noir is produced using the Méthode Cap Classique, South Africa's traditional method for sparkling wine, which involves a second fermentation in the bottle. Grapes are whole-bunch pressed, with a focus on extracting only the first 500 litres per ton of juice. Fermentation is carried out at a controlled temperature of 16°C. Following primary fermentation, the wine undergoes a minimum of 12 months of maturation on the lees in the bottle before disgorgement. The sugar level is adjusted to 24 g/l before the addition of 'liqueur de tirage' for the secondary fermentation.