Harvest Update 2023 from Bosman Family Vineyards

Caring for the vines is a year-round effort, yet this is the time when the Bosman Family Vineyards bustle with workers harvesting the grapes at their finest! The entire valley is filled with delightful aromas of the harvest.

The Impact of Loadshedding on the 2023 Harvest

Winemakers typically must be nimble to respond to unpredictable weather and routine maintenance challenges, but this harvest, our winemakers performed gymnastics of sorts to manage the added stress of loadshedding. While our cellars have generators, the tricky transitions between turning off Eskom's power and switching on the generator meant that natural processes in the cellar were micro-managed and adjusted during loadshedding events. Winemakers already know that long hours during harvest are part of the job, but these circumstances led to even longer shifts.

“For the first time, we introduced a full-time night shift just to keep operations running,” explains Head Winemaker Corlea Fourie. “It even impacted the vineyards, where harvesting teams had to wait for power to return before presses could process grapes.” Speaking of vineyards: While vines typically aren’t irrigated, loadshedding affected the additional watering during particularly rough weather. This year, vineyards had to be irrigated in short cycles, utilizing significantly less water overall.

“Fortunately, we had a mild vintage with minimal extreme heat,” says Corlea, “and we've been blessed with healthy berries with concentrated flavors. This speaks volumes about our vineyard management throughout the year, showing how well the vines can perform under pressure.”

What's New in the Cellar

Drying Nero Grapes

Consumers may already know that we dry 2% of our Chenin grapes on racks originally intended for drying apricots. (Remember, Wellington is the dried fruit capital of South Africa!) This imparts a signature taste and complexity to our Generation 8 Chenin Blanc. “Since Nero is our ‘own grape’ originating from Sicily, it’s our response to climate change. We’re always seeking different ways to vinify grapes to create a distinctive Nero wine for South Africa,” Corlea explains. “This vintage, we also decided to dry some Nero on racks and see how it impacts the final product. We’ll just have to wait and see,” she smiles.

Vermentino, a Newcomer in the Cellar

New in the tank this year is Vermentino, harvested for the first time from a young vineyard in Bovlei. This grape comes from Sardinia, Italy, thus potentially a climate change innovator as well. “Last year, we vinified a little Vermentino and were blown away by its fabulous fruit aromas, so we’re excited to taste this year's results,” says Corlea.

Harvest Intern Katharina Staab

Each year, Bosman invites a young person from Europe to the cellar during the harvest. They cherish the fresh input and enjoy interacting with someone equally passionate about wine, but whose experiences are quite different. This year, Bosman welcomed Katharina Staab. Though her job in Germany is in wine marketing, Katharina grew up on her family’s winery, where her father and brother continue the family tradition. "I've never worked this hard in my life!" She gasps, "but I’ve loved the experience and learning about the culture and people."