Straw Wine

Vintage:  2013 - Exclusive to cellar
Wine of Origin:
  Calitzdorp
Cultivars:  100% Viognier
Residual Sugar:  185.6 g/ℓ
pH:  3.75
Total Acid:  6.3 g/ℓ
Alcohol (%):  10.80 %
Maturation Potential: Drink now through 2020
Wood Aging:  none

Maiden vintage of the Boplaas straw wine crafted from raisined Viognier.

All the raisined bunches were hand harvested in the early morning hours and bunches were hand sorted, cold soaked and foot treaded for two days in open cement fermenters (lagars) prior to pressing.  Fermentation in temperature controlled stainless steel and mature sur lie for three months prior to bottling.

Trellised Viognier grown on alluvial soils and allowed to vine dried until fully raisined.

Vinification
Hand harvested fruit with berry selection, foot-treaded in lagar for three days with cold soaked prior to pressing and fermented in temperature controlled stainless steel tanks and bottled after brief sur lie aging.

Tasting Notes
This medium bodied golden coloured natural sweet dessert wine brims with exotic fruits, dried apricot, peach and melon with honeyed top notes.

Food suggestions
An ideal accompaniment to Asiatic cuisine, rustic desserts, mature cheese or leisurely enjoyed chilled on its own.

Heritage Red Muscadel

Vintage: 2012
Wine of Origin:
  Calitzdorp
Cultivars:  Muscadel
Residual Sugar:  216.0 g/ℓ
pH:  3.53
Total Acid:  5.3 g/ℓ
Alcohol (%):  17.28 %
Maturation Potential:  drink now to next 30 years
Wood Aging:  none

Vinification
Boplaas "Heritage" Muscats are crafted utilising only the finest full-ripe fruit from low-yield vineyards fermented naturally in traditional open fermenters, known as lagars, with manual pigeage to coax the complex flavours from the grapes; fortified at the correct moment with the finest grape spirit and meticulous blended to craft a complex and utterly enjoyable wine that showcases our unique Calitzdorp terroir.

A single low-yield vineyard planted on Doornbosch farm yield the Red Muscat for the first vintage of Boplaas Red Muscadel, since 1975.  The fruit was hand-harvest at optimal ripeness, natural fermentation occurred in the lagar with manual pigeage every 4 hours over the four day fermentation prior to fortification with wine spirit.  The resulting Muscat was aged sur lie in stainless steel tanks for half a year prior to blending and bottling.  This complex, approachable and versatile Cape Red Muscat can be served as an aperitif or digestive, but pair well with Cantonese cuisine, spicy Indian or Thai dishes and decadently sweet desserts or as a mixer for a myriad of cocktails.

Tasting Notes
A fiery, sunset red coloured wine with flecks of cherry blossom pink on the rim; bouquet leaps from the glass with raisin, apricot, dried peach, tangerine, rasberry and red berry aromas intermingled with hints of spice, Rooibos tea and honey suckle.  A lusciously sweet, mouth-watering palate of crammed full raisin, red hedgerow fruit, honey suckle, dried fig, lively spice and Rooibos tea undercurrents, all buoyed by zippy acidity and lingering spice and mineral finish.

Food suggestion
A versatile food-friendly fortified wine the Boplaas Red Muscadel can be served with a host of comforting Cantonese cuisine; spicy Indian or Thai dishes; as a aperitif with canapés or pates; as accompaniment to roast pork, smoked pork chops or stuffed pork lion; as partner to decadent desserts or a selection of mild creamy cheeses; alternatively serve as digestive, over crushed ice in a Martini glass or as mixer for a myriad of cocktails.

Heritage White Muscadel

Vintage: 2012
Wine of Origin:
 Calitzdorp
Cultivars: 100% Muscadel
Residual Sugar:  249.6 g/ℓ
pH:  3.49
Total Acid:  4.2 g/ℓ
Alcohol (%):  15.6 %
Maturation Potential: Drink now and next 30 years
Wood Aging: none

Merits
Gold @ Veritas 2013
Top Dessert Wine @ Novare SA Terroir Wine Awards 2013

Vinification
Crafted as all great Muscats are - skin contact for three days with manual pigeage in our lagars and a brief natural ferment, before fortified on the skins.

Tasting Notes
Bright yellow centred wine with green edges towards the rim.  This is Muscat - barely sugar, dried peach and sun-ripened apricots, sweet plumb raisins, bright orange spanspel and hints of jasmine, tangerine and that Muscat-spice tantalize the olfactory glands.

The bouquet seamlessly unfurls onto the luscious palate and is jointed with layers of candied ginger, orange peel, tangerine marmalade, boiled barely sugar candies, dried pineapple and mango, while undertones of spice tempt on on the long finish.

Build for the long haul, but more that approachable in its youth - the wine is perfectly balanced between the fruit, sweetness and acidity.  With age this Muscat will metamorphose all the fame Muscat of yester year and offer a glimpse at our Heritage.

Red Muscadel

Vintage: 2013
Wine of Origin: 
 Calitzdorp
Cultivars:  Red Muscadel
Residual Sugar:  202.8 g/ℓ
pH:  3.75
Total Acid:  4.3 g/ℓ
Alcohol (%):  15.47 %
Maturation Potential:  drink now +10 years
Wood Aging:  none

Vinification
Hand harvested fruit at 27 B from vines with 5 tons/ha yield and traditional vinification methods followed - skin contact over three days in lagar with frequent manual pigeage.

Merits
4 star Platter Wine Guide

Tasting Notes
Dark red centre with pomegranate pink edge.  Raspberry, tart cranberry, mulberry and rooibos tea intermingle with ripe Muscat and hints of spice greet the taster.  The bouquet follows through onto the palate and is joined by Turkish delight, honeyed notes and more bright spice.  The luscious palate is lifted with a zippy acidity and this is definitely one to lay down for a few years.

Best enjoyed well-chilled with traditional Cape Malay fare, exotic Asian cuisine, an array of desserts or as a mixer in cocktails.  Careful cellaring over the next half decade or more will generously reward your patience.

Hanepoot

Vintage:  2013
Wine of Origin:
Calitzdorp
Cultivars: Hanepoot
Residual Sugar:  206.0 g/ℓ
pH:  3.61
Total Acid:  4.7 g/ℓ
Alcohol (%):  16.14 %
Maturation Potential: Now – Next 10 years

Vinification
Low-yielding Hanepoot vines planted thirty-odd years ago by Oupa Danie Nel - the winemaker's father - were hand harvest at optimal ripeness, naturally fermented in the lagars with manual pigeage every 4 hours over the four day fermentation prior to fortification with wine spirit.  The resulting Hanepoort was aged sur lie in stainless steel tank for half a year prior to blending and bottling. This complex, approachable and versatile Cape Hanepoot can be served as an aperitif, but pairs well with Cantonese cuisine, spicy Indian or Thai dishes and decadently sweet desserts or as a mixer for a myriad of cocktails.

Tasting Notes
A bright lemon yellow coloured wine with lime tinged rim; bouquet leaps from the glass with intense ripe Hanepoot grapes, pineapple, lemon rind, litchi and winter melon intermingled with hints of jasmine, honey suckle and faint spicy notes.  A lusciously sweet, mouth-watering palate of crammed full of fresh Sultana, honey, litchi, melon, fig leaf, lemon and lime marmalade undercurrents, all buoyed by zippy acidity and lingering hints of citrus rind and subtle minerality.

Food suggestions
A versatile food-friendly fortified wine the Boplaas Hanepoot can be served with a host of comforting Cantonese cuisine; spicy Indian or Thai dishes; as a aperitif with canapés or pates; as accompaniment to roast duck or pork; as partner to decadent desserts - such as traditional Malva pudding, fresh summer fruits or a selection of mild soft cheeses, alternatively serve as digestive, over crushed ice in a Martini glass or as mixer for a myriad of cocktails.

For best results serve chilled at 10 - 14 C or cooler in warmer climes, and serve a judicious amount in a white wine glass.  Savour the Boplaas Hanepoot now through 2021.

Muscadel

Vintage: 2013
Wine of Origin:
Calitzdorp
Cultivars: Muscadel
Residual Sugar: 225 g/l
pH: 3.6
Total Acid: 4.3 g/l
Alcohol (%): 15.6 %
Maturation Potential: Now – Next 15 years
Wood Aging: None

Vinification:
Harvest the grapes at 28ºB with 6 ton/ha yield of 35 year old Muscadel vines.

Tasting Notes:
Rich gold color with delicate honeysuckle and jasmine bouquet.  Lovely quencher with a block of ice and slice of lime in summer.

Food suggestions:
Served ice cold over crushed ice accompanied by a slice of lime and a few strawberries in a martini glass, while watching the sunset is a perfect way to end off the day.  Alternatively served with desserts or served chilled with Indian and Thai curries.