Touriga Nacional

Vintage:  2012
Wine of Origin:
 Western Cape
Cultivars: 100% Touriga Nacional
Residual Sugar:  g/ℓ
pH:
Total Acid:  g/ℓ
Alcohol (%):  %
Maturation Potential: +10 years
Wood Aging: New & second fill French oak barrels for 12 months

Vinification 

Tasting Notes

Food suggestions

Gamka

Vintage: 2012
Wine of Origin:
 Calitzdorp/ Wellington/ Stellenbosch
Cultivars: 78% Touriga Nacional, 28% Shiraz
Residual Sugar:  3.1 g/ℓ
pH: 3.49
Total Acid:  6.0 g/ℓ
Alcohol (%):  14.6 %
Maturation Potential: drink now to 2022
Wood Aging: 12 months in new French Oak Barrels

Merits:
Double Gold medal at Michelangelo International Wine Awards 2013

The Khoisan tribe named the river, originating in the Great Karoo abd carving its way through the mighty Swartberg range, the Gamka or "lion" - quite possibly due to the fact that when in flood, this usually placid river, literally roars through ravines (klowe in Afrikaans) and savagely bursts its banks sweeping away anything in its path.  The Gamka has been the life-blood of our part of the Klein Karoo since the Nel family settled here in the mid 1800's and its waters are still harnessed today to cultivate crops, provide water for man and beast, as well ensuring we can tend vines to craft wines.

Vinification
All fruit was hand-harvested and sorted de stemming; fermentation occurred is small cement lagars/ kuipe with manual pigeage to gently extract optimal flavour and colour; matured in a new French oak barrels and lightly filtered prior to bottling.

Tasting Notes
This inky black purple wine slowly unfurls in the glass with an array of macerated black berries, charcuterie, all-spice, tart red currant, violets and fynbos all cloistered in firm tannins  and wood spice, with a lengthy savour finish accentuated with wisps of violets spice and black plum.  The structure of the wine will reward careful cellaring, while decanting is advised for immediate consumption.

Food suggestions
Gamka is best accompanied with hearty country fare, venison, mature cheese and charcuterie or savoured on its own.

Cabernet Cabernet/Shiraz

Vintage:  2012 - release May 2014
Wine of Origin:
Western Cape
Cultivars: Cabernet Sauvignon 50% and Shiraz 50%
Residual Sugar: 3.1 g/ℓ
pH: 3.5
Total Acid: 5.7 g/ℓ
Alcohol (%): 14 %
Maturation Potential: 10 years
Wood Aging: 12 months in new French Oak Barrels

Vinification
Harvest the grapes at 24ºB hand selected Cabernet and Shiraz grapes with a yield of 8 ton/ha.

Tasting Notes
Dark ruby, slight garmet colour, spicy, red berry fruit from the Shiraz and rich cassis, violets and soft tannins from the Cabernet Sauvignon; subtle mocha, cedar complexity from barrel maturation; a full-bodied, barrel matured dry red wine with a smooth, velvety texture and long finish.

Food suggestions
Carpetbagger steak – a beef fillet stuffed with muscles, oysters, fresh parsley and bits of bacon – accompanied with baby potatoes in butter and parsley and an obligatory garden salad with balsamic & lime dressing.  This full-bodied blend can be accompanied by red meat dishes, poultry (grilled duck breasts with Touriga and plum reduction) and game.

Shiraz (Sold out)

Vintage: 2010
Wine of Origin:
Western Cape
Cultivars: Shiraz
Residual Sugar: 3.8 g/ℓ
pH: 3.5
Total Acid: 6 g/ℓ
Alcohol (%): 13.6 %
Maturation Potential: 10 years
Wood Aging: 12 months in new French Oak Barrels

Merits:
4 Stars Platter Wine Guide

Vinification
Harvest the grapes at 24ºB hand selected Shiraz grapes with a yield of 8 ton/ha.

Tasting Notes
Dark centred ruby-black rim.  Bouquet is loaded with aromas of violets, white pepper, black and red berry fruits.  The palate is an iron fist in a velvet glove, sweet ripe fruit and cherry, rich dry tannins and a long lingering after taste.

Food suggestions
Dry aged Charolais T-bone steak char-grilled and accompanied with buttered baby potatoes and crispy bacon, avocado and rocket salad.  Alternatively serve this full-bodied wine accompanied by red meat dishes, wild fowl (slow roasted Cape Francolin) and “gutsy” Italian/Mediterranean fare.

Cabernet Sauvignon

Vintage: 2009
Wine of Origin:  
Western Cape
Cultivars:  100% Cabernet Sauvignon
Residual Sugar:  4.2 g/ℓ
pH:  3.38
Total Acid:  6.8 g/ℓ
Alcohol (%):  14.5 %
Maturation Potential: drink now + 10 years
Wood Aging: 12 months in new and 2nd fill French Oak Barrels

Vinification
Crafted with an Old World approach - lower in alcohol, ripe tannins, elegant, balanced and deserving of cellaring - from the finest terroir the Cape has to offer.

Harvest the grapes at 24 B hand selected Cabernet grapes with a yield of 8 ton/ha.

All fruit was hand harvested in small lug-boxes at optimum ripeness and transported to Boplaas for processing.  Artisanal wine making methods - fermentation in small traditional open fermentation vessels, manual pigeage, barrel maturation in new and 2nd fill French Oak for 12 months and innovative and distinctive wine.

Tasting Notes
Dark ruby, slight garnet colour, rich cassis, tomato-cocktail and soft tannins, subtle mocha, cedar complexity from barrel maturation; a full-bodied, barrel matured dry red wine with a smooth, velvet texture and long finish.

Food suggestions
Carpetbagger steak - a beef fillet stuffed with muscles, oysters, fresh parsley and bits of bacon - accompanied with baby potatoes in butter and parsley and an obligatory garden salad with balsamic & lime dressing.  This full-bodied blend can be accompanied by red meat dishes, poultry (grilled duck breast with Touriga and plum reduction) and game.

 

Pinotage (Sold out)

Vintage: 2009
Wine of Origin:
 Western Cape
Cultivars: Pinotage
Residual Sugar: 2.1 g/ℓ
pH: 3.7
Total Acid: 5.2 g/ℓ
Alcohol (%): 13.5 %
Maturation Potential: 10 years
Wood Aging: 11 months in a combination of 1st and 2nd fill French oak barrels (225ℓ).  Production was limited to 8 barrels and this plush Pinotage will age superbly over the next decade.

Vinification
The fruit for the Pinotage Reserve 2009 was sourced from a small low-yielding Stellenbosch vineyard and carefully vinified in our open-fermenters.

Tasting Notes
Dark centred ruby-black rim.  Bouquet is loaded with aromas black and red berry fruits, rich dry tannins and a long lingering after taste.

Food suggestions
Carpetbagger steak – a beef fillet stuffed with muscles, oysters, fresh parsley and bits of bacon – accompanied with baby potatoes in butter and parsley and an obligatory garden salad with balsamic & lime dressing.

Ring of Rocks

Vintage: 2011
Wine of Origin:
Western Cape
Cultivars: Cabernet Sauvignon (33.3%), Merlot (33.3%) and Touriga Nacional (33.3%)
Residual Sugar:  1.8 g/ℓ
pH:  3.46
Total Acid:  6.4 g/ℓ
Alcohol (%):  14.12 %
Maturation Potential: drink now +10 years
Wood Aging: 12 months in new and 2nd fill French Oak Barrels

Merits:
TOP 10 Red Wines from Portuguese cultivars @ CAPPA Cape Port & Wine Challenge 2013

Vinification
Crafted with an Old World approach - lower in alcohol, ripe tannins, elegant, balanced and deserving of cellaring - from the finest terroir the Cape has to offer.

Cabernet Sauvignon was sourced from a single Stellenbosch vineyard within close proximity of False Bay, while the Merlot and Touriga Nacional was hand-selected by the wine maker from our own low-yield Calitzdorp vineyards.  All fruit was hand-harvested in small lug-boxes at optimum ripeness and transported to Boplaas for processing.  Artisanal wine making methods - fermentation in small traditional open fermentation vessels, manual pigeage, barrel maturation in new and 2nd fill French oak for 12 months and bottling unfined and unfiltered - were applied in crafting this innovative and distinctive wine.  Total production of the Family Reserve Ring of Rocks 2011 amounted to 3600 bottles.

Tasting Notes
Bright garnet coloured wine, with a complex bouquet of ripe plum, black cherry, cassis and black hedgerow fruits, piquant spice, fynbos and wisps of charred oak entice the sense.  An abundance of black hedgerow fruit, cassis, cherry, cracked black pepper, plum and undercurrents of dried herbs combine seamlessly with supple tannins and charred oak notes on the elegant, structure and complex palate.  The traditional Bordeaux blend give a Portuguese twist.

Food suggestions
This robust, yet elegant blend can be enjoyed with hearty rustic dishes - especially beef stews, grilled lamb cutlets, venison pie, ostrich fillet and char-grilled rib eye steak; robustly flavoured vegetarian dishes; mature cheeses, charcuterie or as an aperitif.

For best results decant prior to serving at room temperature (16 - 18 C) or slightly chilled in warmer climes.  Crafted to reward further cellaring, this wine can be enjoyed now through 2017.