Crafted with an Old World approach – ripe tannins, elegant, balanced and deserving of cellaring – from the finest terroir the Cape has to offer.
Harvest the grapes at 24ºB hand selected Cabernet grapes with a yield of 8 ton/ha
All fruit was hand-harvested in small lug-boxes at optimum ripeness and transported to Boplaas for processing. Artisanal winemaking methods – fermentation in small traditional open fermentation vessels, manual pigeage, barrel maturation in new and 2nd fill French oak for 12 months and bottling unfined and unfiltered – were applied in crafting this innovative and distinctive wine.
Dark ruby, slight garnet colour, rich cassis, tomato-cocktail and soft tannins, subtle mocha, cedar complexity from the barrel maturation; a full-bodied, barrel matured dry red wine with a smooth, velvety texture and long finish.
Carpetbagger steak – a beef fillet stuffed with muscles, oysters, fresh parsley and bits of bacon – accompanied with baby potatoes in butter and parsley and an obligatory garden salad with balsamic and lime dressing. This full-bodied wine can be accompanied by red meat dishes, poultry (grilled duck breast with Touriga and plum reduction) and game.