Cape Pink Port

Vintage:  Non vintage
Wine of Origin:
  Calitzdorp
Cultivars:  Touriga Nacional (60%), Tinta Barocca (35%), Souzoa (5%)
Residual Sugar:  85.0 g/ℓ
pH:  3.46
Total Acid:  5.4 g/ℓ
Alcohol (%):  18.22 %
Maturation Potential:  Now
Wood Aging:  6 months in Portuguese “Pipes”

Vinification
Harvest the grapes at 25-26 B with a yield of 10 ton/ha.  Young Touriga Nacional Vines planted in and older Tinta Barocca Vines.

Tasting Notes
Brilliant rose-petal pink Port, with delicious strawberry nose, a fruity palate packed with red fruits and a sweet farewell.  Light and easy drinking with low alcohol (for a Port).

Food suggestions
Best served ice-cold as an aperitif or an accompaniment to selection of cheeses, smoked meat (prosciutto / Parma ham) and fresh fruits (melon, pear, papaya and apple).

The Chocolate Cape Vintage Port

Vintage: 2010
Wine of Origin:
Western Cape
Cultivars: Tinta Barocca (70%) Touriga Nacional (30%)
Residual Sugar:  89.2 g/l
pH:  3.85
Total Acid:  5.3 g/l
Alcohol (%):  18.22 %
Maturation Potential:
Now – Next 20 years (exceptional drinking in 2 years). New trend under the young people is to drink Vintage Ports very young, but the Port can also last up to 20 years.
Once opened drink within a week.

Wood Aging:  Tinta Barocca is 12 months in Portuguese Oak Barrels. No wood aging for the Touriga Nacional.

Merits
Gold medal - Michelangelo International Wine Awards 2012

Vinification
Select old vine Tinta Barocca and Touriga Nacional is selected due to the distinctive cocoa after-taste in the wines crafted from these vineyards.  All the fruit is hand harvest at optimum ripeness, fermented and fortified in small lagars, barrels matured in large seasoned oak barrels for 12 months to craft this distinctive full-bodied Cape Vintage.  This approachable and versatile Vintage fortified wine can be served as an aperitif or digestive, but pairs well with full-flavoured dishes, desserts or as a component for a cocktail.

Tasting Notes 
Bright purple-black wine with garnet coloured rim, while the bouquet abounds with ripe black plum, peach, kirsch, sweet apricots, bramble, piquant spice and hints of fynbos.  The palate abounds with ripe apricot, peach, plum and black berry flavours, while the all-spice, wisps of liquorice and sumptuous cocoa after-taste entices the sense.  This wine exhibits a deft balance between intense fruit flavours, supple tannins and exuberant spice that make it such a versatile and enjoyable style of Cape fortified wine.

Food suggestions
Boplaas's The Chocolate Cape Vintage can be served as an aperitif, digestive or partner to decadent chocolate based desserts, but this wine partners equally well with mature cheese, charcuterie, venison dishes, mildly spice Indian or Cape Malay cuisine and any full flavoured dishes of your liking.

 

Cape White Port

Vintage: Non vintage
Wine of Origin:
Calitzdorp
Cultivars: Chardonnay
Residual Sugar: 92 g/ℓ
pH: 3.71
Total Acid: 4.6 g/ℓ
Alcohol (%): 16.7 %
Maturation Potential: Now – Next 10 years
Wood Aging: 12 months in Portugese Oak Barrels

Vinification
Harvest the grapes at 26ºB of old Chardonnay vines with an 8 ton/ha yield.

Tasting Notes
Brilliant golden colour with smoky / honeyed / nutty aromas with a fresh and fruity expression. Medium sweet on the palate, interacting perfectly with the spirit which in turn gives a superb structure to the wine.

Food suggestions
Served cold as an aperitif or able accompaniment to roast pork loin stuffed with dried fruits and plum reduction. Alternatively serve ice-cold over crushed ice with a selection of canapés

Cape Vintage Reserve Port

Vintage: 2010
Wine of Origin:
  Western Cape
Cultivars:  80% Touriga Nacional, 18% Tinta Barocca, 2% Souzao
Residual Sugar:  101.5 g/ℓ
pH:  3.73
Total Acid:  5.8 g/ℓ
Alcohol (%):  18.5 %
Maturation Potential: drink now to 50 years
Wood Aging: 12 months in Portuguese "Pipes"

Vinification
Boplaas Cape Vintage Reserve fortified wines are crafted much the same way as the lauded fortifieds of the Douro Valley - utilising full-ripe Portuguese varietal fermented in traditional open fermenters, known as lagars, with intense manual pigeage; fortifying at the correct moment with the finest grape spirit and maturing in barrels for a year, prior to meticulous blending to craft a wine in the "drier" Vintage style and bottling unfiltered to ensure the very best wine for your enjoyment.

Only the finest Tinta Barocca, Touriga Nacional and Souzao is selected by the winemaker from specific low-yielding vineyards.  All the fruit is hand harvested at optimum ripeness, fermented and fortified in small lagars, barrel matured in large seasoned oak barrels for 12 months to craft this distinctive full-bodied, complex and structured dry-style Cape Vintage Reserve.

Merits: 
Double Gold @ Veritas 2012
4 1/2 stars Platter Wine Guide
Top 100 SA Wine Award

Tasting Notes
An inky black wine with hints of fiery garnet on the rim; while the bouquet slowly unfurls with ripe apricot, dried peach, a melange of mulling spice, fynbos, intense plum, black hedgerow fruit and hints of liquorice.  Intense macerated black hedgerow fruit, sweet apricot, plum, vibrant all spice and cracked pepper combine with a lengthy finish with treacle, liquorice, fynbos and "meaty" notes.  The wine is still very primary, with unyielding tannins, intense spice and vibrant fruit structure - the hallmark of a Boplaas Cape Vintage Reserve and promising many decades of enjoyment for those who can exercise patience.

Food suggestions
The Boplaas Cape Vintage Reserve is best decanted and served as digestive or partner to decadent chocolate based desserts; however this wine partners equally well with mature cheese, charcuterie, venison dishes or any full flavoured dishes of your liking.

For best result serve at 16 - 18 C or cooler in warmer climes and serve in a red wine glass.  Savour the Boplaas Cape Vintage Reserve 2010 now through 2040 and beyond.

Cape Ruby Port

Vintage:  Non vintage
Wine of Origin:
Calitzdorp
Cultivars: Touriga Nacional (70%), Tinta Barocca (20%) and Souzáo (10%)
Residual Sugar:  97.6 g/ℓ
pH:  3.96
Total Acid:  5.0 g/ℓ
Alcohol (%):  17.12 %
Maturation Potential:  Drink now to 5 years plus
Wood Aging: 18 months in old Portuguese “Pipes”

Vinification
Selected Touriga Nacional and Tinta Barocca is hand harvested, fermented and fortified in small lagares, barrel matured in large seasoned oak barrels for a period of at lease 12 months, to craft this fruit forward style of Cape Ruby.

Merits
Silver @ Michelangelo International Awards 2013
4 star Platter Wine Guide 2013
Best Cape Ruby @ Cape Port and Wine Challenge 2014

Tasting Notes
Bright red-purple coloured wine with crimson tinge at the rim, while the bouquet abounds with ripe plum, black hedgerow fruit, kirsch, sweet apricot, subtle spice and hints of fynbos.  The palate is full of sweet plum, kirsch prune and black berry flavours with mulling spices and smooth tannins.  This wine exhibits a deft balance between ripe fruit flavours, supple tannins, spice and hints of oak that make it such a versatile, approachable and enjoyable style of Cape Port wine.

Food suggestions
This fruit forward Cape Ruby can be served as an aperitif or partner to decadent desserts, but this wine partners equally well with mature cheeses, charcuterie, venison, mildly spice Indian and Cape Malay cuisine, roast lamb, dark chocolates and any full flavoured dishes of your liking.  For best results serve slightly chilled at 14 - 16 C or cooler in warmer climes, and serve in a red wine glass.  Alternatively enjoy as a mixer in cocktails or serve "on the rocks".

Cape Vintage Port

Vintage:  2012
Wine of Origin:
Western Cape
Cultivars: 80% Touriga Nacional, 18% Tinta Barocca, 2% Souzão
Residual Sugar:  78.6 g/ℓ
pH:  3.89
Total Acid:  5.7 g/ℓ
Alcohol (%):  17.99 %
Maturation Potential:  drink now to 30 years
Wood Aging:  24 months in Oak Barrels

Boplaas Cape Port wines are crafted much the same way as the lauded Ports of the Douro Valley utilising full-ripe Portuguese varietal fermented in traditional open fermenters, known as lagares, with intense manual pigeage; fortifying at the correct moment with the finest grape spirit and maturing in barrel for the appropriate length of time according to the style, prior to meticulous blending and bottling lightly filtered to ensure the very best wine for your enjoyment.

Vinification
Harvest the grapes at 26 B with a yield of 5 ton/ha.  Young Touriga Nacional Vines and Old Tinta Barocca Vines planted in ’68.

Tasting Notes
This is a dark port, purplish black port with flavours of cherries, plum, blackberries, violets, pepper, spiciness and dark chocolate.  Expectations are meet when you taste the wine - full-bodied with big ripe tannins and integrated alcohol, with a long and luscious after-taste.

Food suggestions
Many people have discovered that Vintage Port is a very enjoyable and memorable way to finish a meal and indeed it is now frequently served as a very satisfying dessert in its own right.  Enjoyed for its luscious fruit flavours with complex notes of chocolate and spice, Vintage Port is commonly paired with Stilton cheese, although it is outstanding with most types of cheese.  Chocolate is sensational with Vintage Port, as are dried fruits and nuts.  More adventurous combinations involve ice-cream, crème brule, and fresh fruit.

Cape Tawny Port

Vintage: Non vintage
Wine of Origin:
Western Cape
Cultivars: 70% Tinta Barocca, 20% Touriga Nacional, 10% Souzão
Residual Sugar:  86.4 g/ℓ
pH:  3.87
Total Acid:  4.6 g/ℓ
Alcohol (%):  17.31 %
Maturation Potential: Drink now to 10 years
Wood Aging: 10-12 years in 500lt Portuguese Oak Barrels

Vinification
The finest Tinta Barocca and Touriga Nacional is selected by the winemaker from specific low-yielding vineyards in order to craft an inky black wine, that is then barrel matured for a decade or more.  All the fruit is hand harvested at optimum ripeness, fermented and fortified in small lagars, barrel matured in large seasoned oak barrels for a minimum of 8 years, blended meticulously to craft the distinctive colour and flavour profile of a fine Boplaas Cape Tawny.

Merits
4 1/2 Stars Platter Wine Guide 2013
Gold medal at Michelangelo International Wine Awards 2013

Tasting Notes
A fiery red-brown Tawny coloured wine with flecks of olive green on the rim, the bouquet unfurls with the walnut, roast almond, honey, caramel, melange of spices, citrus, warming brandy and charred oak notes that typify Tawny.  A lusciously smooth, mouth-watering palate of brandied fruits, roast nuts, honey, caramel toffee, warm spices and hints of citrus tantalize the taste buds long after the first sip.

Food suggestions

A versatile food-friendly fortified wine the Boplaas Cape Tawny can be served with a host of tapas, roast duck with citrus glaze, sirloin steak with café de Paris sauce, comforting Cantonese cuisines, as an aperitif with canapés, pates and roast nuts, or as a partner to decadent desserts or a selection of mature cheeses. Alternatively, serve as digestive or as a mixer with tonic water for a refreshing long drink.

For best results serve chilled at 11 - 14 C or cooler in warmer climes, and serve in a white wine glass.