Boplaas wins best Red Muscadel for the Calitzdorp area at the Terroir Award

The 2014 Reserve got a Terroir Award for the best Red Muscadel for the Calitzdorp area.

Boplaas Muscats are crafted utilizing only the finest full-ripe fruit from low-yield vineyards fermented naturally in traditional open fermenters, known as lagars, with manual pigeage to coax the complex flavours from the grapes; fortified at the correct moment with the finest grape spirit and meticulous blended to craft a complex and utterly enjoyable wine that showcases our unique Calitzdorp terroir.

A single low-yield vineyard planted on Doornbosch farm yielded the Red Muscat for the first vintage of Boplaas Red Muscadel, since 1975. The fruit was hand-harvested at optimal ripeness, natural fermentation occurred in the lagar with manual pigeage every 4 hours over the four day fermentation prior to fortification with wine spirit. The resulting Muscat was aged sur lie in stainless steel tanks for half a year prior to blending and bottling in 375mℓ bottles. This complex, approachable and versatile Cape Red Muscat can be served as an aperitif or digestive, but pairs well with Cantonese
cuisine, spicy Indian or Thai dishes, and decadently sweet desserts or as a mixer for a myriad of cocktails.