Boplaas, Cape Tawny ‘Port’ NV
It would be impossible to think of South African ‘Port’-style wines and Brandies without Boplaas (‘top farm’ in Afrikaans) springing to mind. Boplaas, in far flung Calitzdorp, has been in the Nel family since 1880 so they have had many a year to perfect their craft. This is evidenced through frequently being awarded ‘Port’ of the year by both Tim Atkin and numerous Platter 5 star awards.
Boplaas ‘Port’ wines are crafted just like they are in the Douro Valley. Only Portuguese varietals are utilised, picked at full-ripeness and fermented in large open fermenters (known as lagares), intense manual pigeage, fortifying the wine at the correct time, using the finest grape spirit, and appropriate barrel ageing.
As the name alludes to, a red-brown (tawny) colour in the glass as a result of the decade plus of barrel ageing. Rich and delicious – notes of roasted almonds and walnuts mingle with opulent caramel and toffee. Spice, citrus peel and oak notes add to allure.
Only 5 left in stock
The finest Tinta Barocca and Touriga Nacional is selected by the winemaker from specific low-yielding vineyards in order to craft an inky black wine, that is then barrel matured for a decade or more. With Boplaas Wine Farm, all the fruit is hand harvested at optimum ripeness, fermented and fortified in small lagars, barrel matured in large seasoned oak barrels for a minimum of 8 years, blended meticulously to craft the distinctive colour and flavour profile of a fine Boplaas Cape Tawny.
A fiery red-brown Tawny coloured wine with flecks of olive green on the rim, the bouquet unfurls with the walnut, roast almond, honey, caramel, melange of spices, citrus, warming brandy and charred oak notes that typify Tawny. A lusciously smooth, mouth-watering palate of brandied fruits, roast nuts, honey, caramel toffee, warm spices and hints of citrus tantalize the taste buds long after the first sip.
A versatile food-friendly fortified wine the Boplaas Cape Tawny can be served with a host of tapas, roast duck with citrus glaze, sirloin steak with café de Paris sauce, comforting Cantonese cuisines, as an aperitif with canapés, pates and roast nuts, or as a partner to decadent desserts or a selection of mature cheeses.
Alternatively, serve as digestive or as a mixer with tonic water for a refreshing long drink. For best results serve chilled at 11 – 14 C or cooler in warmer climes, and serve in a white wine glass.
Cape Tawny Wine analysis
Wine of origin: Western Cape
Cultivars: Tinta Barocca (70%); Touriga Nacional (20%);
Total Acid: 5.5 g/l pH: 3.60
Residual sugar: 99 g/l Alcohol: 19.73 %
Wood aging: 10 -12 years in 500lt Portuguese Oak Barrels
Maturation potential: Drink now through next 10 years
A versatile food-friendly wine, works perfectly as an aperitif with canapés, pates, cheese and nuts. Pairs deliciously with a wide array of dessert.