Boplaas Family Vineyards were elated to be rewarded a platinum medal, a Grand ‘Or (double gold) medal, a gold and a silver medal at the 20th Michelangelo International Wine & Spirits Awards (MIWA).
The maiden release of the Boplaas Potstill Reserve 12-Year Brandy was deemed worthy of a coveted platinum award by a panel of esteemed judges. Having first exported brandy to London in 1880, Boplaas was one of the first private cellars to craft and bottle potstill brandy in the Cape after amendments to the law in 1991. For Boplaas patriarch ‘Oupa’ Danie Nel, it was a source of great pride to craft the best possible brandy from his Calitzdorp Colombard, a tradition continued by cellar master Carel Nel.
A complex bouquet of peach blossom, dried apricot, tangerine, honey, roast almond, sweet wood spice, and a mouth coating beeswax-like palate with lengthy finish, characterise the Boplaas Potstill 12-Year Reserve brandy. This fine Boplaas brandy – as well those bottled by Boplaas – was hand-crafted in small batches and aged in Limousin barrique. Due to Calitzdorp’s arid climate almost a third of the spirits is “lost to the angels”, resulting in a concentrated and exceptionally smooth spirit.
The Grand ‘Or (double gold) medal was awarded to the Boplaas The Chocolate Cape Vintage 2012.
Ripe black plum, sweet spice, firm tannins and unmistakable hints of coco beans and dark chocolate – that is what old vine Tinta Barocca consistently delivers. This unique varietal was the creative spark behind the development of another Boplaas winner, the Cape Vintage The Chocolate Port – an utterly enjoyable Boplaas fortified.
The Boplaas Ouma Cloete Straw Wine 2015 was awarded a gold medal. This wine also received a double gold medal at the SA Top 100 Wines.
Carel Nel’s grandmother Nettie Cloete was related to the famous Cloete family that made world class sweet wines in the late 1700’s. After phylloxera destroyed the Constantia vineyards, some family members traveled inland and settled in Calitzdorp.
The 2015 Ouma Cloete Straw Wine was crafted from Muscadel (the same grape that was used in Constantia) and Viognier, by pinching the stem of each of the bunch of grapes and allowing the sugar content to increase to 40B. After fermentation on the skins for 24 hours is was pressed for another 24 hours. The raisined grapes yielded less than 400 liters per ton.
A silver medal was awarded to the ever-popular Boplaas Merlot 2015.
All these award-winning wines are available from the Boplaas cellar door in Calitzdorp and at Bolas’s tasting room in Klein-Brak along the Garden Route.