Boschendal Wine Estate
Deux Roches (Collovray et Terrier)
Quails’ Gate
Tantalus Vineyard
JoieFarm Winery
Boschendal Wine Estate
Elgin, Overberg, South Africa
About Boschendal Wine Estate
Boschendal lies between the Simonsberg and Drakenstein mountains an hour’s drive from Cape Town. The name Bos-en-dal, or wood and valley, reveals its essence: a breathtakingly beautiful valley basin of 1800 hectares. Location, the sheer scale, natural splendour and history make exploring Boschendal compelling. It beguiles and inspires wonder with its unique spirit of place.
One of the most established and iconic wine estates in South Africa, Boschendal constantly strives to balance tradition and innovation in wine making, appealing to a new generation of wine lovers whilst continuing to create wines with signature finesse and elegance – where one can taste the terroir in each glass.
With cottages scattered across the vast expanse and changing landscapes of the property, guests have a chance to immerse themselves into the many layers of South Africa’s second oldest wine farm. Dating back to 1685, Boschendal is a place where generations of families have worked. It is these combinations of stories and histories, mythical landscapes and mysterious mountains that compel repeat visits. Great places need time for understanding and the unravelling of their complexities.
Located near the Franschhoek Valley deep inside the Cape’s Floral Kingdom, it is a place where over 600 species of fynbos and 1000 hectares of protected nature reserve intertwine with our fruit orchards. It is a spectacular, bio-diverse environment. It is a place where grass-fed Angus cattle, forest-fed pigs and free range chickens work alongside our farmers to replenish and revitalise the soils. It is a place where our ducks help gardeners grow exquisite bio-dynamic produce for our two restaurants – we very much like the idea of farming and cooking with nature, and not against it. It is a place where guests can swim in our dams and feel comfortable picking fruit from our orchards – we like sharing our extraordinary produce. The only choice to make is whether to explore this magical place by foot, by pedal or by horse.
We recognize the uniqueness of this place as there are few places like it and feel strongly that this exceptionalism should define every guest experience. Experiences that replenish, re-energise and reveal the magic of farm living.
There is something special happening at Boschendal. We hope to see you on the farm soon!
Representative Biography
Jacques Viljoen, Cellar Master
Raised in the Cape's Winelands, his most memorable experience with wine was at the impressionable age of five during a pre-school outing to a wine cellar. After the winemaker handed out small cups of must (freshly crushed grape juice) to all the pupils, Jacques was enamoured: "It was a taste revelation. I recall the juice being so sweet and concentrated, and a very specific smell of fermentation esters floating in the air. It certainly triggered something in me," he reflects.
From there, the decision to become a winemaker came naturally. At 18, Jacques went on to study winemaking at Stellenbosch University. Following a formative period in France where Jacques learnt his style that merges classic and modern techniques. On his return to South Africa he spent a further 16 years refining his winemaking skills before joining Boschendal.
Based on his inherent love and respect of nature, Jacques endeavours to stay true to it. He is an expert in honouring terroir and the natural fruit to produce award-winning vintages. "Winemaking is like preparing a meal for someone. You know the effort that went into making it and it is rewarding to see your guests enjoy it," explains Jacques.
Jacques is particularly strategic in his response to tackling challenges of any sort, with an 'If you fail to plan, you plan to fail' perspective. Ultimately, winemaking is a team sport, and for Jacques, it is about ensuring he is able to support every person and encourage their strengths in order to reap the best results - vintage after vintage.
Why We're Cool
The grapes for the Boschendal Appellation Elgin Chardonnay and Pinot Noir are from the cool Elgin region of South Africa. Elgin is one of the coolest wine growing regions in our country and only 40 minutes from Cape Town and 15 kilometres from the Indian Ocean.
80% of the land in Elgin is used for apple and pear production, but what makes the region suitable for apples and pears, makes it even better for wine. The cooling afternoon sea breezes have a major cooling effect in this region. The valley is elevated (200 -500 metres altitude), but also surrounded by mountains, so at night all the cool air moves down to the elevated valley. In summer when the south east is blowing, the clouds builds up against the mountains which results in more cloud cover and thus reducing canopy temperature.
In South Africa where we have warm and sunny weather, this is good for quality. It is this proximity to the ocean with the daily cooling sea breezes, the slightly higher altitude and a bit of extra cloud cover that make Elgin such and great area to produce premium Chardonnay and Pinot noir. This cooler grower conditions results in slower ripening and effectively a longer hanging time on the vine.
Most of our vineyards in Elgin is planted on weathered shale soils. These soils have a very good water holding capacity due to the higher clay contents and only needs supplementary irrigation in the very dry summers. The average rainfall in Elgin is around 900 mm, and most is in the winter months, but we do also get summer rain.
The Boschendal Appellation Elgin Chardonnay 2018 is from our own Highfield farm in Elgin. Our Chardonnay vineyard is trellised and was planted in 2004. There are two clones in this vineyard CY 76 and CY277 with both origins in France. The Chardonnay vineyard is planted on a cool southern slope and exposed to the regular south- eastern and southerly winds that bring cool air every afternoon.
We do partial barrel fermentation in French Oak barrels. 15% in new 300 litre barrels, 20 % in 2500 litre Foudre’s, 35% in second fill 300 litre barrels, and 30% in 3rd fill 300 litre barrels. 30% of the wine went through malolactic fermentation. We get very good minerality form this vineyard, as well as great structure and length, with complex flavours. The most pronounced flavours apart from the minerality and slight flintiness is the citrus, lemon, grapefruit and some tropical notes.
The Boschendal Appellation Elgin Pinot Noir 2016 is from the highest planted vineyard site in Elgin. This vineyard is 500 metres above sea level. We have both clones PN777 and PN115 in this vineyard. The vineyard is on top of a hill and very exposed to cooling winds. Due to the altitude and cooler breezes the yield in this vineyard is very low (5 t/ha). The vineyard is fastidiously managed to achieve classic varietal character.
The Jean Le Long 2008 grapes are from two Chardonnay vineyards. The one vineyard is on the higher slopes of the Simonsberg, and the other vineyards from a cool site in Stellenbosch very close to the Indian Ocean and very exposed to cooling see breezes.
Deux Roches (Collovray et Terrier)
Burgundy, France
About Deux Roches (Collovray et Terrier)
Our story is like a quartet theme: two friends who married twos sisters: Christian and Brigitte Collovray and Jean-Luc and Florence Terrier. Springing from our friendship and our common passion for wine, we have together over 30 years, forged a unique bond between Burgundy and Languedoc.
Deux Roches is located in Maconnais, in the heart of AOP Saint-Veran and Pouilly-Fuissé between the majestic rocks of Solutre and Vergisson.
Altugnac is in the foothills of the Pyrenees, where the vines grow amidst garrigue and woodland, where the days are sun-filled and the nights are cool, and the Atlantic and the Mediterranean winds meet, cooling and purifying the grapes.
Representative Biography
Romain Bourgeois, Sales Export Manager
Born and raised in Burgundy, Romain has developed his passion for the world of wine in his twenties and definitively joined the industry at aged 28. After he worked in different vineyards and cellars in Burgundy, he spent two years abroad on a French island off Newfoundland and in Oregon both selling and making wine. He came back in 2018 to become brand ambassador for the Collovray & Terrier family-run wineries. Specializing in the US and Canadian markets, the I4C celebration is a great opportunity for Romain to share his passion for cool climate Chardonnay.
Why We're Cool
The Macon region is renowned for its deep and active limestone originating from the two rocks of Solutré and Vergisson both culminating at 500 meters, giving the wines their great balance of minerality and fresh crispiness.
Burgundy weather is perfect for Chardonnay with sufficient amount of rain in spring and high temperature gaps during day and night in summer season, which is perfect for the maturation of the grapes.
The winemaking process follows the Burgundy tradition with a slow and gentle pressing, a cool clarification of the juice before alcohol and malolactic fermentation in oak barrels or stainless steel tanks.
The wines age on their thin lees until the next spring and can be stirred depending on the vintage.
We never use more than 15 % of new barrels as we only want the oak to bring some structure and texture to the wines rather than oaky notes that would break our cool climate Chardonnay profile.
Quails’ Gate
Okanagan Valley, British Columbia , Canada
About Quails’ Gate
Nestled in the breathtaking Okanagan Valley in the southern interior of British Columbia, Quails’ Gate Winery is situated on the slopes of Mount Boucherie, an ancient volcano. Our lakefront estate is renowned for producing premium, award-winning wines and providing memorable guest experiences.
A visit to Quails’ Gate is both an exploration of the senses and an experience to be savoured. There’s a reason it’s known as one of the must-see wineries in the region. Our passion for making great wines is matched only by our dedication to ensuring every visit is a unique and memorable one.
We are an industry leader in viticulture and place significant emphasis on the development of exceptional wines through extensive research of new varietal clones, canopy management techniques and crop control, which is used to significantly reduce yields and concentrate fruit flavours. We produce ultra-premium BC VQA (Vintner’s Quality Alliance) and internationally recognizable wines with a focus on Pinot Noir and Chardonnay.
The Quails’ Gate estate was established in 1956, but our love affair with the soil dates back to 1908, when Richard Stewart Sr. settled in the area. From working the land, he would go on to establish one of the valley’s most successful nurseries. Six decades later, his son, Dick, switched over to growing grapes. With the help of Dick’s eldest son Ben, Quails’ Gate Winery was founded in 1989. Over the next three decades, the entire family became involved in making the company one of the leading producers of premium BC VQA wines.
Representative Biography
Kailee Frasch, Winemaker
A Kelowna native, Kailee graduated from UBC Okanagan with a Microbiology degree and after experiencing harvest as a Cellar Hand, travelled east to study Oenology and Viticulture at Brock University. Starting as a lab technician at Quails’ Gate, she was quickly promoted to Oenologist, Assistant and Associate Winemaker, honing her skills with a stint making cool-climate Pinot Noir in Central Otago.
Why We're Cool
Chardonnay is the Queen of their white varietals. While it is widely planted in many wine regions around the world, it takes the right terroir, viticultural and winemaking influences to capture the true essence of the varietal.
Chardonnay was first planted in the Quails’ Gate Estate vineyards in 1987. Additional planting of imported French clones occurred in 1996 and there are now more than seven clones in the Estate vineyard. Clonal diversity is very important to producing a quality Chardonnay as each one offers a new dimension to both the viticultural and winemaking process. Vine age is also becoming a key factor in producing consistent, outstanding vintages as with each passing year we see more flavours emerging that define their place of origin and the soils in which they were grown.
VINEYARDS AND SUSTAINABILITY
As a fourth-generation Okanagan farming family and third-generation family farming wine business, we’ve been able to research the best selection of vines for the Okanagan Valley and the best techniques to grow them. This has given the winery some of the most mature vinifera plantings in Canada along with the most extensive selection of mature Dijon Pinot Noir clones.
As industry leaders in sustainability and environmental stewardship, we take seriously our commitment to responsible farming. We have a tradition of using low-impact viticulture practices and our philosophy is to do more with less, employing a holistic ecosystem management approach to grape growing. In 2022, our vineyards were certified by Sustainable Winegrowing BC, a made-in-BC program that leads the way in sustainable winegrowing practices setting a standard for the province and the rest of the country.
Latitude = 49.8° N
Elevation = 440 m
Year Oldest Clone Planted = 1987
First Clones Planted = UC Davis
Recent replanting of 100 acres as part of long-term vineyard strategy.
Introduction of new Pinot Noir clones (165, 943, 1185, 521) and Chardonnay clones (1067, 1068).
“Thousand series” clones isolated late 2000s–mid 2010s — cutting-edge plant material, with plans to be one of the first in Canada to plant them.
FPS Chardonnay clones (100 FPS, 37 FPS) isolated in Saanich; potential for cold hardiness and strong sparkling attributes.
Continued replanting of proven Dijon clones (Pinot Noir 828, 115, 777; Chardonnay 76, 95, 548).
Total Plantings = 50 acres
% of Overall Production = 15%
Tantalus Vineyard
Okanagan, BC, Canada
About Tantalus Vineyard
Tantalus Vineyards is situated in Southeast Kelowna on British Columbia’s oldest continuously producing vineyard. Originally known as Pioneer Vineyards, the site was first planted to table grapes in 1927.
Today, 1978 plantings of Riesling and 1985 plantings of Pinot Noir, Chardonnay and Pinot Meunier make up the backbone of the 75-acre estate.
Tantalus’ sleek and modern facility was opened in March of 2010 and has the distinction of being British Columbia’s first and only LEED-certified winery.
Representative Biography
David Patterson, Winemaker & General Manager
As Tantalus' General Manager and Winemaker, David Paterson brings a unique blend of Kiwi roots and Canadian ties to the world of winemaking. Born in Vancouver but raised in New Zealand, he earned his winemaking degree from Lincoln University in Christchurch, NZ. After gaining hands-on experience at Neudorf Vineyards in the local NZ industry, David embarked on a global wine journey, refining his craft at established wineries in both hemi-spheres.
Throughout his international adventures, David had the privilege of learning from esteemed mentors, including Anna Matzinger at Oregon's Archery Summit, Blair Pethel at Burgundy's Domaine Dublère, and Stephen Henschke and Paul Hampton at South Australia’s Henschke Cellars.
With a wealth of knowledge accumulated from these diverse experiences, David joined Tantalus in 2009, stepping into the role of winemaker. With several successful vintages under his belt, David took on the additional role as GM in 2016.
“I love cool climate Chardonnay because it expresses terroir so well, and when handled gently, it undeniably showcases some of those great pillars of wine: minerality, elegance and ageability.” David Paterson
Why We're Cool
At Tantalus we have always strived to express vintage and vineyard in all our wines, and as a single-vineyard producer, we are fortunate that our site provides us with the ideal growing conditions for high quality, cool climate Chardonnay.
Situated in South East Kelowna on a western aspect, our property features three unique blocks of Chardonnay – each one farmed, harvested and fermented separately.
At Tantalus, we have always aimed to express both vintage and vineyard in all our wines. Located in Southeast Kelowna on a 75-acre, west-facing slope, our estate property includes three distinct Chardonnay blocks, each farmed, harvested, and fermented separately to capture their individual character.
Our home vineyard Chardonnay (of the East Kelowna Slopes sub-GI) spans just over 10 acres, planted between 1985 to 2014 with a mix of early unknown clones, alongside Dijon clones 76, 95, 548, and the Wente selection. This diversity of vine age and clonal material on our cool, elevated site imparts natural acidity, texture, and layered complexity to the wine.
Alluvial, granite-based soils express structure and minerality in our wines, while large diurnal temperature shifts in the valley ensure great ripening conditions without losing the bright acidity that we strive towards. In the cellar we employ mainly wild fermentation, extended lees contact and little to no additions. No batonnage is performed after primary fermentation and malolactic fermentation takes place only when it occurs naturally.
Oak regimes vary across our Chardonnay tiers, with a selection of 100% French barriques and puncheons in the cellar.
JoieFarm Winery
Okanagan Valley, British Columbia, Canada
About JoieFarm Winery
JoieFarm is a small, independently owned winery on the Naramata Bench in British Columbia’s Okanagan Valley. Named for the French word meaning “joy,” Joie expresses the pleasure that wine and food bring to life.
Over the past 20+ years, we’ve built our reputation on crafting expressive, food-friendly wines rooted in a sense of place. Our focus has always been on aromatic whites, mouth-watering rosé, and cool-climate Burgundian varietals like Pinot Noir and Chardonnay. We’re proud to be part of a new Canadian wine culture—one that values thoughtful farming, minimal intervention, and a deep connection between wine and cuisine.
Today, we continue to evolve, embracing innovation and sustainability while staying true to the values that shaped us: balance, brightness, and joy in every bottle.
Representative Biography
Richard Charnock, Executive Winemaker
Richard Charnock began his winemaking journey in the heart of Prince Edward County, Ontario—one of Canada’s most compelling and challenging cool-climate regions. Working with Pinot Noir, Chardonnay, and aromatic whites in such a marginal environment sparked a deep fascination with the craft, leading him to explore cellar work around the world, including harvests in New Zealand, South Africa, and Tasmania.
These years in the cellar shaped his precision-driven, low-intervention winemaking style—but over time, his curiosity led him closer to the vines. In 2015, he relocated to the Okanagan Valley, enrolled in the viticulture program at Okanagan College, and immersed himself in the day-to-day work of farming.
Richard joined JoieFarm in 2022, where he now stewards both our vineyards and cellar. His approach is rooted in thoughtful viticulture, intentional fermentation choices, and a belief that balance begins in the vineyard. With each vintage, he continues to refine a style that is both deliberate and expressive of place.
“Cool Climate Chardonnay offers this amazing balance between tension and generosity,” says Richard. “You get these long, drawn-out ripening windows where the acidity stays sharp and the fruit just builds in depth—it’s a winemaker’s dream.”
Richard Charnock, Executive Winemaker
Why We're Cool
JoieFarm’s Chardonnay program is rooted in the unique terroir of British Columbia’s Okanagan Valley—a high-latitude, lake-moderated desert with a growing season that stretches well into fall. We work with several vineyard sites across the region, including the Naramata Bench and Skaha Bluff, each offering distinctive microclimates that allow us to highlight different facets of this noble variety.
At 49.5° N, our vineyards benefit from long daylight hours and cool nights that preserve acidity while promoting slow, even ripening. The moderating effect of Okanagan Lake delays bud break in spring and extends hang time in the fall, which gives us the rare opportunity to make multiple picks from the same site—one for freshness, one for flavour, and one for phenolic ripeness. This staggered harvest approach allows us to build structure and complexity from the ground up.
Our winemaking style is low-intervention but deliberate. We ferment using a combination of selected and ambient yeasts in a mix of neutral and new Burgundian oak, depending on the desired style. We lean into full malolactic fermentation for our most prized chardonnay’s, alongside extended lees contact, to create texture and depth. Whether we’re making sparkling, un-oaked, or barrel-aged styles, the goal is always balance—between fruit and acid, freshness and richness, subtlety and power.
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