Corlea Fourie is Head of Wine and Viticulture at Bosman Family Vineyards in Wellington. A Stellenbosch University graduate in viticulture and oenology, she joined Bosman in 2007 after consulting to the estate, helping to relaunch winemaking at the historic Lelienfontein cellar. Fourie champions site-first wines and is especially associated with old-vine Chenin Blanc, notably the Optenhorst vineyard. Her leadership spans vineyard strategy, cellar direction and mentoring, and she has steered Bosman through drought-era challenges with a focus on precision farming and freshness. The wines she oversees marry Cape heritage with modern clarity, and are frequently praised for purity, texture and drinkability.

The Western Cape is South Africa’s most important wine region, producing the majority of the country’s wines and home to world-renowned appellations such as Stellenbosch, Paarl, Franschhoek, and Constantia. The region benefits from a Mediterranean climate, with warm, dry summers moderated by cooling Atlantic and Indian Ocean breezes, particularly the Cape Doctor wind, which reduces disease pressure and preserves acidity. Winters are mild and wet, ensuring sufficient rainfall for healthy vineyards.

Soils are diverse, ranging from decomposed granite and sandstone to shale and alluvial deposits, providing excellent drainage and a range of terroirs suited to different grape varieties. This diversity allows both red and white grapes to thrive. Chenin Blanc, historically the most planted, shows remarkable versatility, producing styles from fresh and zesty to rich and barrel-aged. Sauvignon Blanc, Chardonnay, and increasingly Rhône whites also flourish. On the red side, Cabernet Sauvignon and Merlot dominate in Bordeaux-style blends, while Shiraz (Syrah) and Pinotage, South Africa’s signature grape, are widely celebrated.

Wine styles vary from crisp, mineral-driven whites to powerful, structured reds. Flavours often combine ripe New World fruit—plum, cassis, tropical notes—with Old World elegance, freshness, and spice, giving Western Cape wines a distinctive balance of richness and refinement.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.