Cape Portuguese Red Wine

Vintage:  2013
Wine of Origin:  
Western Cape
Cultivars:  Tinta Barocca; Touriga Frecesa; Shiraz
Residual Sugar:  3.8 g/ℓ
pH:  3.62
Total Acid:  5.5 g/ℓ
Alcohol (%):  13.76 %
Maturation Potential:  Drink now and over next 36 months
Wood Aging:  10 months in 5th fill French oak barrels

The first sea farers who braved the tempestuous Atlantic at the Southern tip of Southern tip of Africa and successfully rounded the Cape of Storms were the Portuguese & it is their native grape varieties which thrive in our challenging climatic conditions of the Klein Karoo to produce some of our finest table wines and fortifieds.  The Boplaas Cape Portuguese Red Blend combines Tinta Barocca with a combination of noble red varietals of offer one an every-day, buxomly fruited dry red wine perfect for any occasion.

Fruit for this wine originated from a selection of vineyards ranging in age from a youthful 5 to spirited 25 years or older, harvested by hand in the cool of the morning & fermented in temperature controlled open top cement ferementers - called kuipe in Afrikaans or lagars in Portugal - which manual punch downs to gently coax optimum flavour and colour extraction from the grape skins, while maintaining aromatics & softening the tannins.  The wine is barrel matured utilising oak alternatives, with a portion spending 10 months in a 5th fill French oak barrels, prior to final blending and bottling with a light filtration.

Tasting Notes
This fruit forward, light bodied dry red greats the taster with ripe plum, hints of bramble jam, raspberry, ripe strawberry, subtle spice, vanilla and an undercurrent of fynbos - while the soft tannins and mild acidity make for an appealing glass of honest red wine.

Serving suggestions
A perfect partner to hearty country cuisine - springbok pie with puff pastry, bobotie or a beef casserole; hearty pasta and pizzas; peri-peri char grilled chicken; Espetadas or simply enjoyed around the braai with friend & family.

In warmer climes this wine can best be enjoyed lightly chilled.

Tinta Barocca

Vintage: 2013
Wine of Origin: 
Calitzdorp
Cultivars:  100% Tinta Barroca
Residual Sugar:  4.0 g/ℓ
pH:  3.50
Total Acid:  5.5 g/ℓ
Alcohol (%):  14.0 %
Maturation Potential: drink now to 2018
Wood Aging:  8 months in French Oak Barrels

Merits:
Gold and Overall Top Scoring table wine @ CAPPA Cape Port & Wine Challenge 2014 Top 10

Tinta Barocca was the first Portuguese variety planted at Boplaas, although for a good few years Oupa Danie Nel was under the impression it was Shiraz, until samples sent with his son, and current cellar master, Carel Nel to the University of Stellenbosch were identified by ampelography to indeed be Tinta Barocca.  This fortuitous mistake by the vine nursery set in motion the Nel's pursuit to craft not only the finest fortified wines from traditional Port varieties, but also buxom Portuguese varietal table wines at the Cape.

Tinta Barocca was one of the first Portuguese varieties planted in the Cape in the late 1920's and a mere 221 ha's of this hardy, versatile and quality red varietal are spread throughout the Cape - thus accounting for 0.2% of total vineyard area in South Africa.

Harvested by hand in the cool of the morning & fermented in temperature controlled open top cement ferementers - called kuipe in Afrikaans or lagars in Portugal -  which manual punch downs to gently coax optimum flavour and colour extraction from the grape skins, while maintaining the bold aromatics.  The wine is barrel matured in old French oak for 8 months prior to bottling with a light filtration.

Tasting Notes
This aromatic medium bodied wine with its combination of rip plum, mulberries, juicy raspberry jam, bright spice and tell-tale undercurrent of cocoa powder typical of Tinta, all wrapped in soft tannins.

Serving Suggestions
Make an ideal aperitif or partner to rustic country fare - grilled red meats, venison dishes, warming casseroles or even a Sunday roast chicken; grilled peri-peri chicken, beef Espetada or casual al fresco dining with fine friends and good cheese.

Tinta Chocolat (Tinta Barocca)

Vintage: 2013
Wine of Origin:
Calitzdorp
Cultivars: 100% Tinta Barroca
Residual Sugar:  3.9 g/ℓ
pH:  3.62
Total Acid:  5.5 g/ℓ
Alcohol (%):  14.02 %
Maturation Potential: Now – next 5 years
Wood Aging: 12 months in French oak barrels.

Merits:
TOP 10 red table wine @ CAPPA Cape Port & Wine Challenge 2014

Vinification
Crafted in a modern New World style - with full fruit flavours, smooth tannins and well-balanced oak - to capture Tinta Barocca's unique aromatic and flavour profile.  Fruit was sourced from selected low-yield Tinta Barocca vineyards, hand harvest early March at optimum ripeness and fermented in traditional open fermentation vessels (lagares) with manual pigeage every 4 hours over the 5 day ferment period.

Tasting Notes
Dark crimson coloured wine with a bright purple rim.  Ripe plum, sweet black cherry, charred oak, mocha and cocoa flavours leap forth from the glass, while the opulent palate is a combination of juicy black plum, cherry, sweet bramble, roast coffee beans, dark chocolate and spice notes.  Highly aromatic and flavour some, the wine is well-balanced, displaying deft oaking and is exceptional drinkable.

Food suggestions
Tinta Barocca originates from the "wild" Douro valley and the Boplaas Tinta Chocolat is a perfect companion to full-flavoured dishes - such as ostrich fillet, springbok pie, home-made beef burger topped with caramelized onions and mature cheese, vegetable lasagne, hearty tomato bases pasta dishes or your favourite pizza.  Alternatively enjoy a glass of Tinta Chocolat as an aperitif with friends or whenever the mood prevails.  For best results decant prior to serving at room temperature (16 - 18 C) or slightly chilled in warmer climate.

Cabernet Sauvignon

Vintage:  2012
Wine of Origin:
  Calitzdorp
Cultivars:  100% Cabernet Sauvignon
Residual Sugar:  4.2 g/ℓ
pH:  3.5
Total Acid:  5.5 g/ℓ
Alcohol (%):  12.84 %
Maturation Potential:  drink now, next 4 years
Wood Aging:  10 months in older French Oak Barrels

Hand harvest in the cool of the morning, crushed & fermented in open top cement fermenters (lagars) with manual pigeage to coax optimum flavours & colour from the fruit; matured in old French oak barrels, as well as oak alternative & lightly filtered at bottling.

Tasting Notes
This accessible, medium bodied Cabernet Sauvignon showcases the varietals classic aromatics with red & black current, tart raspberry, bright yet subtle spice & under currents of fynbos, dried herbs and touches of sweet vanilla.  Claret styled with moderate alcohol levels and deserving of a further year of two cellaring.

Serving suggestions
A perfect partner to hearty country cuisine - venison pie, roast lamb or rare roast beef with horseradish & fluffy mashed potatoes; fine mature cheese and charcuterie or simply enjoyed around the braai with friends, family, a wheel of boerewors, a few sosaties & extra braaibroodjies.

In warmer climes this wine can be enjoyed lightly chilled and in good company enjoying another glorious African sunset around the fireside.

Shiraz

Vintage: 2012
Wine of Origin:  
Calitzdorp
Cultivars:  100% Shiraz
Residual Sugar:  4.2 g/ℓ
pH:  3.58
Total Acid:  5.6 g/ℓ
Alcohol (%):  13,78 %
Maturation Potential: 5 - 8 years
Wood Ageing: 9 months in older French Oak Barrels

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

Tasting Notes
Bouquet is loaded with aromas of violet, 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. 

Pinotage

Vintage: 2011
Wine of Origin:  
Calitzdorp
Cultivars:  Pinotage
Residual Sugar:  3.4 g/ℓ
pH:  3.75
Total Acid:  5.6 g/ℓ
Alcohol (%):  13.20 %
Maturation Potential: 4 - 6 years
Wood Aging: 9 months in older French Oak Barrels

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

Tasting Notes
Bouquet is loaded with aromas of Strawberry, mulberry bouquet with hint of cocoa, palate packed with juicy red fruits, hints of strawberry jam and earthy undertones.  Wine shows complexity and balance.

Food suggestions
Pan fried duck-breast with a Pinotage and red-current reduction served on a bed of mashed sweet potatoes and roasted baby carrots.  Barbecued lamb cutlets with rocquette salad and boiled baby potatoes tossed in butter and olive oil.  Red meat, robust pastas, roast chicken and roasted vegetables.  The perfect wine for any barbecue or to relax - after a busy day.

Merlot

Vintage:  2012
Wine of Origin: 
Calitzdorp
Cultivars:  Merlot
Residual Sugar:  4.2 g/ℓ
pH:  3.58
Total Acid:  5.7 g/ℓ
Alcohol (%):  13.39 %
Maturation Potential:  6 years
Wood Aging:  10 months in old French Oak Barrels

Merits:
Best Value from Neil Pendock

Why wouldn't you want a plush fruited, smooth, very versatile & consistent red wine?  Well, our sentiments exactly, so keeping this in mind, Merlot fits the bill to a T and in the harsh Karoo climes it offers us the opportunity to craft a buxom, fruit forward, smooth dry red wine - which with a few years cellaring gets even better.

Fruit for this wine originates from a selection of Merlot blocks ranging in age from a youthful 5 to spirited 15 years or older, harvested by hand in the cool of the morning & fermented in temperature controlled open top cement ferementers - called kuipe in Afrikaans or lagars in Portugal - which manual punch downs to gentle coax optimum flavour and colour extraction from the grape skins, while maintaining aromatics & allowing unwanted phenols to blow-off.  The wine is barrel matured utilising oak alternatives, with a portion spending 10 months in a 4th fill French oak barrels, prior to bottling with a light filtration.

Hand-harvested in the cool of the morning, crushed & fermented in open top cement fermenters (lagars) with manual pigeage to coax optimum flavours & colour from the fruit; matured using oak alternatives, as well as a portion matured in old Frensh oak barrels & lightly filtered at bottling.

Tasting Notes
This fruit forward, medium bodied Merlot greats the taster with ripe plum, bright red cherry, hints of bramble jam, subtle spice, vanilla and an undercurrent of fynbos - while the soft tannins and mild acidity make for an appealing glass of honest red wine.

Serving suggestions
A perfect partner to hearty country cuisine - winter vegetable soup, springbok pie with puff pastry, bobotie or a beef casserole; fine mature cheese and charcuterie or simply enjoyed around the braai with friend & family or on a Tuesday evening in front of the telly with spaghetti bolognaise.

In warmer climes this wine can be enjoyed lightly chilled.

Touriga Naçional

Vintage:  2013
Wine of Origin:
  Calitzdorp
Cultivars:  100% Touriga Naçional
Residual Sugar:  4.1 g/ℓ
pH:  3.5
Total Acid:  5.7 g/ℓ
Alcohol (%):  12.5 %
Maturation Potential:  Drink now through 2020
Wood Aging:  10 months in 3rd and 4th fill French Oak Barrels

Merits:
CAPPA Cape Port & Wine Challenge 2014 Top 10

Rightfully regarded as the "King of Portuguese vines"; the hardy Touriga Nacional with its small dark berried bunches, penchant for low-yields and fulsome tannins, enabling thoughtful winemakers the ability to craft powerfully elegant wines possessing incredible longevity.  Touriga Nacional is the foundation of the finest fortifieds and some of the world's most exciting wines coming out of Portugal.  At Boplaas Touriga is lovingly used for crafting the finest Cape Vintage and Reserve "Ports", as well as fine table wines.

First planted at Boplaas in the late 1980's, Touriga Nacional made its way to African shores in the early 1970's and this premier varietal accounts for approximately 103 hectares - a mere 0.1% of the total South African vineyard area.

Harvested by hand in the cool of the morning & fermented in temperature controlled open top cement ferementers - called kuipe in Afrikaans or lagars in Portugal - which manual punch downs to gently coax optimum flavour and colour extraction from the grape skins, while maintaining the bold aromatics.  The wine is barrel matured in 3rd and 4th fill French oak barrels for 10 months prior to bottling with a light filtration.

Tasting Notes
This accessible, medium bodied Touriga Nacional showcases the varietals heady aromatics with ripe black plum, kirsch, vibrant five spice, fynbos & notes of coco nib and charcuterie on the palate.  The tannins are firm, but yielding offering years of enjoyment ahead.

Serving Notes
A perfect partner to hearty country cuisine - venison pie, slow roast lamb or warming casseroles; traditional Portuguese fare; fine mature cheese and charcuterie or simple enjoyed around the fireside with friends & family.  In warmer climes this wine can be enjoyed lightly chilled and in good company enjoying another glorious sunset around the fire.