Nicolas - Boschendal

Nicolas from Boschendal in the Western Cape offers a dense, ruby-red color in the glass. When the glass is tilted slightly, a transition of the wine’s color towards garnet red can be seen at the rim of this barrel-aged wine. Swirling the glass reveals this red wine’s great density and fullness, which shows in the stained “church windows” on the glass wall. The first nose of Nicolas flatters with notes of morello cherries, plums and damsons. Joining the fruity tones of the bouquet are barrel-aging notes, adding further fruity-balsamic nuances.

On the palate, Nicolas from Boschendal opens pleasantly aromatic, fruit-driven and well balanced. Thanks to the well-integrated acidity, Nicolas caresses the palate with a soft mouthfeel without sacrificing juicy liveliness. The finish of this matured red wine from the Western Cape winegrowing region ultimately captivates with a lovely aftertaste.

Vinification of Boschendal Nicolas

The basis for the powerful Nicolas from the Western Cape is grapes from the varieties Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot and Shiraz. A clearly significant influence on the ripening of the harvested fruit is the fact that the Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot and Shiraz grapes thrive under the influence of a warm climate. This is expressed, among other things, in particularly well-ripened grapes and a relatively high alcohol content in the wine. After harvesting, the grapes are brought to the winery without delay. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks and large wooden vats at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled.

Food recommendation for Nicolas from Boschendal

Enjoy this red wine from South Africa ideally at a temperature of 15 - 18°C as an accompanying wine to fried calf’s liver with apples, onions and balsamic sauce, duck breast with sugar snap peas or goose breast with ginger red cabbage and marjoram.

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