boplaas cape vintage 'port' 2019boplaas cape vintage 'port' 2019

Boplaas, Cape Vintage ‘Port’ 2019

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.

Very dark and purple in colour, expect a wide array of dark fruit aromas, ranging from blackberries to stewed cherry, as well as violets, pepper and dark chocolate. The palate mirrors the nose; full-bodied, big ripe tannins and integrated alcohol. A seemingly endless finish. Beguiling.

93pts | Platter's 2023


Only 5 left in stock




Boplaas Cape Vintage ‘Port’ wines are crafted much the same way as the lauded Ports of the Douro Valley utilising full-ripe Portuguese varietal fermented in traditional open fermenters, known as lagares, with intense manual pigeage; fortifying at the correct moment with the finest grape spirit and maturing in barrel for the appropriate length of time according to the style, prior to meticulous blending and bottling lightly filtered to ensure the very best wine for your enjoyment.

Boplaas wine farms harvested the grapes at 26 B with a yield of 5 ton/ha. Young Touriga Nacional Vines and Old Tinta Barocca Vines planted in ’68.

Tasting notes for Boplaas Cape Vintage

This is a dark Boplaas port, purplish black port with flavours of cherries, plum, blackberries, violets, pepper, spiciness and dark chocolate. Expectations are meet when you taste the wine – full-bodied with big ripe tannins and integrated alcohol, with a long and luscious after-taste.

Serving suggestions

Many people have discovered that Vintage Port is a very enjoyable and memorable way to finish a meal and indeed it is now frequently served as a very satisfying dessert in its own right. Enjoyed for its luscious fruit flavours with complex notes of chocolate and spice, Vintage Port is commonly paired with Stilton cheese, although it is outstanding with most types of cheese. Chocolate is sensational with Vintage Port, as are dried fruits and nuts. More adventurous combinations involve ice-cream, crème brule, and fresh fruit.

Boplaas Port Wine analysis

Wine of origin: Calitzdorp
Cultivars: Touriga Nacional (80%); Tinta Barocca (18%); Souzao (2%)
Total Acid: 5,4 g/l
pH: 3,56
Residual sugar: 95 g/l
Alcohol: 18%
Wood aging: 12 months in “Pipes” Barrels
Maturation potential: Drink now through next 30 years

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Pairs fantastically with a cheese board or all manner of desserts. Also delicious on its own to end a meal.