Boplaas Cape Ruby Port
Cultivars: Touriga Nacional (70%), Tinta Barocca (20%) and Souzáo (10%)
Residual Sugar: 97.6 g/ℓ
pH: 3.96
Total Acid: 5.0 g/ℓ
Alcohol (%): 17.12 %
Maturation Potential: Drink now to 5 years plus
Wood Aging: 18 months in old Portuguese “Pipes”
Vinification
Selected Touriga Nacional and Tinta Barocca is hand harvested, fermented and fortified in small lagares, barrel matured in large seasoned oak barrels for a period of at lease 12 months, to craft this fruit forward style of Cape Ruby.
Merits
4 star Platter Wine Guide 2016
Tasting Notes
Bright red-purple coloured wine with crimson tinge at the rim, while the bouquet abounds with ripe plum, black hedgerow fruit, kirsch, sweet apricot, subtle spice and hints of fynbos. The palate is full of sweet plum, kirsch prune and black berry flavours with mulling spices and smooth tannins. This wine exhibits a deft balance between ripe fruit flavours, supple tannins, spice and hints of oak that make it such a versatile, approachable and enjoyable style of Cape Port wine.
Food suggestions
This fruit forward Cape Ruby can be served as an aperitif or partner to decadent desserts, but this wine partners equally well with mature cheeses, charcuterie, venison, mildly spice Indian and Cape Malay cuisine, roast lamb, dark chocolates and any full flavoured dishes of your liking. For best results serve slightly chilled at 14 - 16 C or cooler in warmer climes, and serve in a red wine glass. Alternatively enjoy as a mixer in cocktails or serve "on the rocks".
