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The Smuggler's Boot Chardonnay 2021 - Richard Kershaw
Richard Kershaw


  Cape Town, South Africa
ADD TO CART At your doorstep in 1 - 3 days

We have just discovered the greatest competitor to Burgundy Chardonnays!


Why do we love it?

Could you ever imagine that the barrel-aged and creamy Chardonnays of Burgundy would one day have a strong competitor? With great ease and hand on heart, we say yes! Let's welcome The Smuggler's Boot Chardonnay, the most delicious, creamy, and buttery Chardonnay, with a passport from the southernmost tip of Africa!

The English chef Richard Kershaw, gave up his career when the wine knowledge completely sucked him in! He worked in the largest wine-producing regions of the world and 1999 he settled in Elgin, Cape Town, to dedicate himself to wine in every possible way! In 2011 he earned the title of Master of Wine, becoming one of the few Masters of Wine who actively makes wine, and is a sought-after wine judge in international competitions. He managed to make the best combinations of clonal cultivation, vintage period, soil composition, and barrel selection, as a result of which his wines are deservedly placed next to the giants of the corresponding European ones! With the Smuggler's Boot, he pays homage to the South African winemakers who hid the first vine clones in their bootleg smugglers and eventually managed to import them into the country!

The Elgin Valley is the coolest region of South Africa and Chardonnay ripens in the most ideal conditions. The harvest is done manually and 50% of the wine ferments in French oak barrels (20% new), while the remaining 50% in egg-shaped plastic tanks, which give the wine a rich body and elegant aromatic intensity. Fermentation takes place with natural yeasts and bottling with light filtration. Its classy creamy texture is due to its 8-month stay with the lees in oak barrels and the frequent batonage!

We are talking about an amazing and complex, world-class New World Chardonnay, not to be missed!









Tastes Like

Light lemon color in the glass. Exuberant aromas of white peach blossom, orange peel, vanilla, pineapple, green apple, dried apricot, lemon jelly, and fresh pear. A soft minerality and aromas of fresh dough and butter enhance the complexity.

In the mouth, it is medium (+) bodied with aromas of toast, juicy peach, grapefruit, and a sense of saltiness. The creamy and buttery texture perfectly balances with the fresh acidity. The delicious aftertaste is long-lasting with citrus aromas.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13,5%
Origin Cape Town, South Africa
Variety Chardonnay
Aromas Peach, orange peel, vanilla, pineapple, green apple, dried apricot, lemon, pear, minerality, yeast, butter
Bottle Size 750 ml
Barrique 8 months
Serving temperature 10°C
Aging 5 years
Closure Screw cup
Organic No



Pairs wonderfully with lemony baked chicken, grilled pork tenderloin with a light cream sauce and wild mushrooms, or fresh tuna fillet!

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!



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