Cape Portuguese Red Wine

Vintage:  2012 - Coming soon
Wine of Origin:

Cultivars:
Residual Sugar:  g/ℓ
pH:
Total Acid:  g/ℓ
Alcohol (%):  %
Maturation Potential:
Wood Aging:

Vinification 

Tasting Notes

Food suggestions

Tinta Barocca

Vintage: 2009
Wine of Origin: 
Calitzdorp
Cultivars:  100% Tinta Barroca
Residual Sugar:  2.1 g/ℓ
pH:  3.70
Total Acid:  4.9 g/ℓ
Alcohol (%):  13.79 %
Maturation Potential: drink now to 2016
Wood Aging: 6 - 9 months in French Oak Barrels

Merits:
TOP 10 Wines - CAPPA Cape Port & Wine Challenge 2012

Crafted in an Old World style - with lower alcohol levels, supple tannins and well-balanced fruit - to capture Tinta Barocca's unique aromatic and flavour profile.

Fruit was sourced from low-yielding Tinta Barocca vineyards, hand harvested from the end of February to mid-March and fermented in traditional open fermentation vessels (lagars) with manual pigeage every 4 hours over the 5 day ferment period before pressing.  The vineyards are controlled to deliver a maximum yield of 75 hl/ha and traditional wine-making techniques are applied to craft a classically restrained wine.  Only the best wine is then taken to seasoned French barrels for 6 - 9 months of barrel maturation and lightly filtered prior to bottling to maintain the wines integrity.

Tasting Notes
Bright garnet coloured wine displaying Tinta's typical bouquet of sweet plum, red hedgerow fruit, strawberry, fynbos, bright spice and subtle cocoa aromatics.  The medium bodied palate with its melange of plum, cherry and hedgerow fruit flavours combine seamlessly with the spice and cocoa undertones, while supple tannins provide gentle grip and length.

Food suggestions
Tinta Barocca originates from the "wild" Douro valley and is a perfect companion to full-flavoured rustic dishes - such as cassoulet, grilled sirloin steak, venison pie, coq au vin, mild Cape Malay lamb curry, ostrich fillet, vegetable lasagne or tomato-based pasta dishes; alternatively enjoy this Tinta as an aperitif or with a selection of charcuterie.

For best results decant prior to serving at room temperature (16 - 18 C) or slightly chiller in warmer climes.

Tinta Chocolat (Tinta Barocca)

Vintage: 2012
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: 18 months in Portuguese "Pipes".

Merits:
TOP 10 red table wine @ CAPPA Cape Port & Wine Challenge 2013

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: 2011
Wine of Origin:
  Calitzdorp
Cultivars:  100% Cabernet Sauvignon
Residual Sugar:  3.8 g/ℓ
pH:  3.66
Total Acid:  6.2 g/ℓ
Alcohol (%):  13.62 %
Maturation Potential: frink now, next 4 - 6 years
Wood Aging: 9 months in older French Oak Barrels

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

Tasting Notes
This Cabernet Sauvignon is a medium-bodied wine with well-integrated fruit and supple tannins.  Flavours of tomato cocktail, blackcurrant and cedar wood on the nose.

Food suggestions
Pan fried duck-breast with a Cabernet Sauvignon 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 meats, robust pastas, roast chicken and roasted vegetables.  The perfect wine for any barbecue or to relax with - after a busy day.

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: 1.8 g/ℓ
pH: 3.75
Total Acid: 5.1 g/ℓ
Alcohol (%): 13.4 %
Maturation Potential: 4 - 6 years
Wood Aging: 8 months in French Oak Barrels

Merits
Best Value Wine Guide 2014

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

Tasting Notes
Fruit-driven style Merlot. A bouquet of ripe red fruits and an elegant plum/cherry palate with firm tannins for aging potential.

Food suggestions
A beef ravioli with a roucquette and feta salad with a balsamic and olive-oil vinaigrette.  A perfect partner for pasta dishes, red meat and hearty poultry dishes.  A wine for one to sit down with - fill your glass - and pass the bottle on to a good friend.

Touriga Naçional

Vintage: 2009
Wine of Origin:
Calitzdorp
Cultivars: 100% Touriga Naçional
Residual Sugar:  1.9 g/ℓ
pH:  3.54
Total Acid:  5.9 g/ℓ
Alcohol (%):  13.66 %
Maturation Potential: Drink now through 2017
Wood Aging: 9 months in older French Oak Barrels

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

Tasting Notes
Dark crimson coloured wine displaying Touriga's typical bouquet of sweet ripe plum, black cherry, bramble cured meat, fynbos, all-spice and subtle vanilla aromatics.  The medium bodied palate with its melange of plum, black cherry and hedgerow fruit flavours combine seamlessly with the spice and charred notes of the oak, while ripe tannins provide grip and length.  The wine has an enchanting herbal, liquorice and plum finish.

Food suggestions

Touriga Nacional originates from the "wild" Douro valley and is a perfect companion to full-flavoured rustic dishes - such as a hearty beef stew, grilled sirloin steak, venison pie, coq au vin, Cape Malay lamb curry, bobotie, ostrich fillet, oven-baked quails or vegetable lasagne.  Alternatively enjoy this Touriga as an aperitif or with a selection of charcuterie.

For best results decant prior to serving at room temperature (16 - 18 C) or slightly chilled in warmer climes.