If you are into “Instagrammable Spaces” then you’ll know that BOSJES Estate in the Breede Valley, Worcester is one of the most beautiful spots in the country offering an incredible wedding venue, luxury accommodation and of course delicious meals in the BOSJES Kombuis.
We recently had the opportunity to experience the launch of BOSJES’s maiden wines paired with Chef Kim Cox’s new seasonal menu and in true BOSJES style, this was a lunch to remember.
When it came to the bespoke range of house wines, BOSJES Farm turned to the expert palate of Allan Mullins. “I wanted to create wines that were typical of the Breedekloof,” explains Mullins. “I wanted wines that offered bright attractive fruit, but just as important was ensuring plenty of fresh acidity in the whites, and soft juicy tannins in the reds. These are approachable wines made for easy enjoyment.”
And did we enjoy it? Of course! Feast your eyes on these incredible dishes...
Smoked bacon wrapped chicken terrine with dried apricot puree and micro garden salad paired with BOSJES Sauvignon Blanc 2018
Fennel cured Franschhoek river trout with sepia cracker and granadilla creme paired with BOJSES Chenin Blanc 2018
Seared Ostrich fillet with roasted cauliflower puree, peppered wild mushrooms and blackberry paired with BOSJES Cabernet Sauvignon 2017
Cinnamon chocolate cremeux with raspberry doughnut and salted hazelnut soil paired with BOSJES Pinotage 2017
Thank you BOSJES for this amazing experience and congratulations on your stunning selection of wines - we look forward to our next visit!
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