All fruit utilised in crafting the range of Boplaas wines is hand harvested at dawn, to ensure that only the best quality grapes make their way to the cellar.

Tried and tested traditional wine making (vinification) techniques are adhered to in the production of all our wines. White wines undergoing slow cold fermentations in stainless steel tanks to preserve maximum fruit intensity and aromatics; while red wines are fermented in temperature controlled open top cement fermenters called lagars (Afrikaans: kuipe) with gentle punch-downs (pigeage) or pump-overs to coax colour and maximum flavour from the skins prior to maturation in oak barrels.

Our Cape ‘Port’-styled fortifieds are crafted from Portuguese grape varieties, also according to traditional vinification techniques in lagars, but with intense pigeage, then fortified and matured in old oak casks. A range of fine Heritage Muscats are crafted according to techniques that quite possibly date back to those employed by the first Nel winemakers at Boplaas.

Great pride is taken in the Klein Karoo pot still brandies. Only the best Colombard grapes are use to produce rabat, which is double distilled in old copper pot stills and matured in Limousin French oak casks, prior to bottling by hand – in much the same manner in which the first Boplaas brandy was crafted in 1880.

Our aim at Boplaas is to craft wines of unfaltering quality to best express the vintage, variety, vineyard and craftsmanship of the cellar and vineyard team.