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The Farm
The Vineyard
The Cellar
Jacques Borman
Reenen Borman
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Visit Us

Visiting Hours:
Tuesday -
Friday: 10:00 - 17:00
Saturday: 10:00 - 15:00
Monday/Sunday: - Closed


Click here for a map and directions to our farm.

   
The Cellar
boschkloof-63-of-80The cellar was established in 1995 and the first harvest processed in 1996. The cellar capacity at present stands at 200 tons of grapes. It is the aim of management to be personally involved in all cellar activities. Boschkloof will therefore always remain a boutique wine cellar.

We believe that the process of making great wines begin in the vineyards. The grapes are havested by selected hand picking. The time of harvest is based on ripeness and favour balance. By concentrating on the delivery of cool and healthy grapes to the cellar, we minimise interference in the natural processes of wine development. The red wines are fermented in temperature-controlled stainless steel tanks. We are careful to ensure optimal skin contact. We apply very low levels of sulphur, gravity assisted draining of tanks to minimise pumping and handling of wine; and light filtration only if necessary. The fermentation process is initiated by inoculation of carefully selected imported yeasts. Tight-grained French oak barrels are used for the fermentation of Chardonnay and maturing of the red wine. By focusing on only four grape varieties, we are able to adopt a single cellar philosophy and pursue our goal of continuous improvement in our wines. All our wines are certified, bottled and labelled on the farm.