Boschendal Black Angus 2014 is a recent release from the Boschendal Heritage Collection. Boschendal Farm has a fine herd of pastured reared Black Angus Cattle, appropriate therefore that this fine blend should be named for them. With over 330 years since the granting of the land, this wine is one of a range of three limited edition carefully made wines.
The Boschendal Black Angus 2014 is a blend of 66% Shiraz, 12% Petit Verdot, Cabernet Franc 11% and Cabernet Sauvignon 11% – similar to the original ‘Estate Blend’ which Boschendal launched under the Grande Reserve label back in the 1980s. Boschendal Red Wine Maker, Richard Duckitt [now winemaker for Bellingham, a sister company] added two varieties to the blend, Petit Verdot for its wonderful richness and depth of colour and the Cabernet Franc with its rich red pepper flavours, medium acidity, and savoury tastes, which adds to the food friendliness of the wine.
Once in the cellar, the hand harvested grapes undergo rigorous sorting to ensure that only the finest grapes go through to the cellar for destemming and crushing. The grapes were vinified separately, fermented in stainless steel tanks where the wine underwent malolactic fermentation. Final maturation took place in a combination of new and previous fill 300 litre French oak barrels for a period of 18 months. The final blend was then made up and the wine prepared for bottling.
It looks like
Bottled in a bottle especially made for this range. Big Boschendal floral embossing on the upper part of the bottle. The label is about as simple and descriptive as you can get. In the glass, it is a deep bloodplum at the core, which pales out to deep ruby at the edges.
It smells like
A generosity of black berry fruit and full ripe plums. Undertow of oak and its concomitant spices.
It tastes like
Rich and full from entry to a long and gently waning aftertaste. Morello cherries, mulberries and roadside brambles. A little grind of black pepper and wonderful support of the carefully applied oak. Bit of coarse gravel tastes. The texture almost needs a knife and fork. Wonderful richness. A very very elegant wine.
Its good with
The most appropriate partner would be a tranche of Black Angus Beef. However, Lamb and pork or a fully favoured vegetarian main course would be a good match. Nina Timm’s Beef Fillet stuffed with sun-dried tomatoes and feta is a fine accompaniment. Click here for her recipe.
Nina Timm of My Easy Cooking
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