Boschendal Estate Celebrates 330 Years Of Greatness


The Iconic Cape Estate, and pride of the Franschhoek Valley, Boschendal turns 330 this year and is celebrating with its fine wines, fine food, fine architecture and fine landscape, which offer its visitors a veritable sensual feast.

Boschendal’s setting is breath-taking and the Estate is filled with beautiful things. Its Manor House, with its exquisitely restored interior and furnishings, is one of the most photographed buildings in South Africa. With the magnificent backdrop of the Groot Drakenstein Mountains, it was one of the early Franschhoek Valley homesteads to boast a Cape Dutch gable.

Boschendal, of course, is renowned for its award-winning wines. The enthusiastic young winemaking team, Lizelle Gerber, who makes the white wines and the Estate’s range of Mèthode Cap Classique Wines and Richard Duckitt, responsible for the reds, are inspired by the tradition, the reputation and the high standards for which the Estate is well known. They are motivated by the responsibility of maintaining and enhancing the reputation for excellence that Boschendal wines enjoy in the hearts and minds of generations of South African and international wine lovers. It’s about respect for the past, upholding the quality and excellence first and foremost and driving distinction and class in everything they do. At the same time, they keep an eye on the future, knowing the role that they play in this generation and striving to find that greatness and excellence that will also inspire the next generation.

In celebration of its 330 year anniversary, Boschendal is releasing a special Red Blend, the Boschendal 330 2013 vintage. This will be in a specially designed bottle reminiscent of the claret bottles that were produced in the 19th century in Bordeaux. It is a heavyweight bottle, with an intricate embossing of the Flora capensis, the Estate’s signature emblem. The wine is a blend led by Cabernet Sauvignon with its two noble partners Petit Verdot and Malbec. Matured in fine French oak barrels for 18 months, the wine is accessible now, and will only improve with cellaring.

Every generation seeks excellence. The 330 year anniversary is both a celebration of Boschendal Estate’s illustrious past, it is also a celebration of an even brighter future which will make both the Cape and South Africa proud.

That brighter future has begun on the food side with Boschendal’s Executive Chef Christiaan Campbell inspiring the Estate’s excellent new food offering. Visitors will find several options to tempt their tastebuds: from its Farm Shop and Deli where you can enjoy breakfast or a light lunch; Le Pique Nique which offers the provender for a picnic under the tall Stone Pines or on its lawns: the more discerning dining offered at The Werf Restaurant where the menu celebrates “the bounty of the farm with respect and passion.” Again, looking to the future, the La Rhone Manor House next to the Winery, is next on the charts for restoration and will open as a restaurant.

The newly planted Vegetable Garden adjacent to The Werf Restaurant will provide farm to fork dining opportunities, while the Estate’s Aberdeen Angus Stud will provide expertly reared grass fed beef for use in the various eateries.

The Boschendal experience is driven by the talents and passion of a dedicated team, many of whom boast decades of loyal service to make your visit a memorable one.

Boschendal is proud of its South African heritage and its continuous restoration and upgrading is evidence of a confidence in both its and this country’s future.

Take a look at some of the tweets from the celebrations:

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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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