Wine of the Week - Boschendal 1685 Chardonnay 2022

Our Wine of the Week is the Boschendal 1685 Chardonnay 2022, a bold statement wine with big aroma and flavours.

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Boschendal is one of the oldest, most iconic wine estates in South Africa. It is located between Franschhoek and Stellenbosch, nestled in one of the most picturesque valleys in the Cape Winelands. Founded in 1685, the estate’s winemaking tradition spans over more than 330 years. Boschendal Wine Estate’s winemaking vision is to balance tradition and experience with contemporary innovation to produce a range of award-winning wines that are truly Boschendal.

Boschendal’s portfolio comprises seven wine ranges along with a potstill brandy. The Boschendal 1685 Range reflects Boschendal’s 330-year-old history and celebrates the classic wines that have shaped its winemaking legacy. Each sip encapsulates centuries of expertise and passion.

Boschendal invites you to visit them and discover all the estate has to offer. Savour luxury farm-style accommodation with breathtaking views, enjoy their award-winning wines and exceptional soil to fork dining, and lose yourself in enchanting indigenous gardens. Our Wine of the Week, Boschendal 1685 Chardonnay 2022, is a bold statement wine that is big on aroma and flavours.

Chardonnay grapes for this wine are selected from the cool and coastal vineyards in the Cape that produce the best quality grapes and have well-drained soils, primarily coming from the districts of Stellenbosch, Elgin and Cape Town. The Boschendal 1685 Chardonnay 2022 has a lemon, cinnamon and nutmeg nose. Expect a complex mélange of zesty citrus and ripe tropical fruit on the palate. It is well-balanced with a soft, buttery character from barrel fermentation and maturation, which adds to the complexity and roundness of the wine.

Pairing recipe: Yellow tail fish and mussel salad

Chef Allistaire shares his recipe for the perfect summer seafood salad, made with yellow tail fish and mussels. The mussels are warmed up in a creamy lemon sauce, then topped with fresh garden herbs and vegetable elements to counter the creaminess of the sauce, providing a delightfully balanced dish full of South African flavour.

This light and tasty salad pairs wonderfully with the 1685 Chardonnay, with its citrus and ripe tropical fruit flavours and soft, buttery character.

Ingredients

Sauce

30g Butter
1/2 Onion, finely chopped
1 Clove garlic, finely chopped
10g Fennel herbs
5g Thyme
100ml White wine
1 Tin Coconut milk

Protein

500g Fresh, cleaned mussels
4 Fillets of medium fish. We suggest Yellow Tail, Cape Bream or Angel fish)
1 Lemon

Garnish

1 Fennel bulb, finely shaved
2 Radish, finely shaved
1/2 Orange, segments removed
1/2 Orange, juiced
100ml Olive oil
Selection of fresh herbs

Method

For the mussels

Fry the onions and garlic in butter.
Add the thyme, fennel and mussels.
Add the wine and close with a lid for 2 minutes, allowing the mussels to steam open.
Once all the mussels are open, remove the pot from the heat. Take all the mussels out, and leave to cool down.
Reheat the mussel and wine liquid on a low to medium temperature, then add the coconut milk.
Reduce by half. Set aside to heat the mussels in later.
Remove the mussel meat from the shell and set aside.
Re-heat in the coconut sauce before serving.

For the fish

Lightly season the fish and drizzle with olive oil. Wipe any excess oil off.
Place the fish over the hot coals. If the fish has skin on, place the skin side down first.
Leave for 4-5 minutes, and then turn. The key to cooking fish successfully on the braai is to only turn the fish once. As it cooks, the meat gets more delicate, so avoid turning fish as it could break apart.
Remove from the coals, and generously squeeze over some lemon juice.

Salad

Mix the orange juice and oil together to form the dressing.
Before serving, mix the fennel, radish and orange segments together in a bowl.
Dress the fish with the orange dressing and allow it to stand for 2-3 minutes.
Before serving, add the fresh herbs, the orange segments and some seasoning to taste.