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