Boekenhoutskloof, Sémillon (2013)


The nose is pure white flowers, yellow plum, honey, with a hint of nuttiness. The mouth is soft, gentle with good white fruit and some marzipan and lemon peel. Beautifully dry with a perfect balance of the sweetness of the fruit and the acidity in this wine.

― Ed Sorensen, Cork & Fork


Food Pairing:Anything with a rich bechamel sauce as well as risottos, quiches, and quenelles.

― Anna Landragin, Cork & Fork

Winery:In 1652 Jan van Riebeeck, a Dutch surgeon, eager to find a way to relieve the symptoms of scurvy, suggested to the Dutch East India Company that the Cape Province of South Africa would be suitable for growing grapes. Nine years later the first wine was pressed from grapes grown on cuttings brought from France. The prime grape growing areas of South Africa spread out from Cape Town, and include the Paarl (‘pearl’ in Afrikaans), which to the east encompasses Franschhoek (‘French corner’) home of the first French Huguenot settlers. Boekenhoutskloof, its homestead dating from 1784, is located in the Franschhoek Valley. The owners of Boekenhoutskloof have revamped an ancient cellar, and have installed state-of-the-art equipment as well as a quality maturation cellar.

― From the Importer


Additional information

Ageing Type



Franschhoek Valley

Farming Type

Certified Organic

Grape Detail


Blend Type

Single Varietal/Vintage


Marc Kent


“Franschhoek’s first Semillon vineyards were planted in 1902 on the alluvial soils of the Franschhoek riverbed with its high loam content. In 1942 there were more plantings on the sandy sites slightly further away from the river. These bush vines are planted 1.4m x 1.4m and yields 3.6ton/ha. The skin:pulp ratio of these old bush vines produces wines that are intensely complex, well-structured and have an unbelievable aging potential. Harvest started about two weeks later than average with the 1942 block being harvested on February 21th and the 110-year-old vineyard ripening exactly one week later. The grapes are pressed as whole bunches with the juice settling for 24-48 hours. Half of the must is inoculated with CKS (spontaneous fermentation for the other half) to start fermentation in the tank before it is transferred to barrel (after the density dropped by 2-3°B) where it finishes alcoholic fermentation. Before MLF starts, the barrels are topped and stored at 5°C. 95% new French oak is used, but because the maturation is done at such low temperatures, the extracting from the oak is minimal. During these 13 months, the wine is never sulfured and no battonage is done. 5% Sauvignon Blanc (matured in concrete egg-shaped fermenters) gets blended with Semillon to ensure a higher natural acidity and freshness.”
― From the Winery

Type of Wine

White, Still, Dry

Winery Website


Wine Spectator 92 pts

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