In a sea of wine made by men, there are plenty of female winemakers and producers that are delivering mouthwatering wines that everyone should explore. Bosman Family Vineyards is precisely one of those wineries, hence why we’re highlighting them for our Producer Spotlight this month. 

The Bosmans are one of South Africa’s oldest and most progressive winemaking families with a long history of social and environmental responsibility. Based in Wellington for 8 generations, the family’s passion is to seek out the best terroir and match it with the ideal varietal, then nurture those vines so that they can produce the ultimate wine. It is their “métier”, their “raison d’être.”

Corlea Fourie, a well known South African winemaker, has been making wines at Bosman Family Vineyards since 2007. Back then, women winemakers were a rarity. Her entry into winemaking is unlike most of her male counterparts. Corlea didn’t have a wine farm in the family nor did she grow up in the Cape Winelands. Her original plans were to study medicine, but during a gap year where she worked in a pub in Scotland, her interest in wines and whiskies was sparked, leading to her studying Viticulture and Oenology at the University of Stellenbosch. Now, Corlea heads a team of three female winemakers, each with their signature approach to winemaking. 

The Bosman Family's moto, “dedicated to better,” is also applied to their work in environmental stewardship. In 2008 the family gave 26% of the company to their employees as part of the largest land reform transaction in the history of the South African wine industry.

Check out these two amazing wines from Bosman Family Vineyards:

Pet Nat Chenin Blanc 2023

This is the ultimate brunch wine. Notes of yellow pear, green apple, and lemon zest open the wine and carry through on palate to a long, nuanced finish. Fantastic alongside carbonara pasta, grilled fish, tempura vegetables, and spicy fare.

Nature & Sun Grenache Noir 2024

Made from Grenache Noir, the grapes are sourced from their Gesamelike Wei (communal pasture) vineyard, where the bush vines grow in decomposed granite soils. Hand-harvested and destemmed, the grapes undergo natural fermentation in stainless steel tanks with a total of 4 days on the skins and then spend an additional 3 months aging in bottle. The result is a ruby colored wine with delicate aromas of violet, raspberry, red plum, and hints of hops. While the palate is light and fruity with hints of flint and a lively finish. It’s fantastic as an aperitif or served alongside bangers and mash, pizza, caponata, and a caprese salad. Practicing organic.

All Photos Courtesy of Bosman Family Vineyards