Edward ‘Kwagga’ Boucher is well known in the Wine Industry. A former Professional Rugby player, he was in the front row of the scrum. This is the first of his wines that I have tasted. I will be reporting on the others later.
This is a blockbuster of a wine. An iron fist in a velvet glove. This wine could only have been a man in the front row of the scrum. The grapes for the La Boucher Cabernet Sauvignon 2018 come from dryland vineyards grown in Clovelly type soils. Stellenbosch Wine Appellation, a well-known premium Cabernet Sauvignon region.
Once in the cellar, the bunches were destalked and fermented in stainless steel red wine tanks with NT12 Yeast. Pump overs took place 6 hourly. Once fermented dry, the grapes were delicately pressed. Malolactic fermentation took place in the tank before the wine was racked into French Oak Barrels for 24 Months. 50% of the barrels were new Oak. The wine was then prepared for bottling.
From a weighty Bordeaux shaped bottle and closed with natural cork. The top is wax dipped which is easy to remove. I the glass the wine is deeply darkly bloodplum at the heart paling out to ruby at the edges.
Intense fruit, blackcurrant, prune plums, roadside brambles, a fynbos herbaceousness and integrated, though present iron fist in velvet glove, tannins. The concentrated fruit in harmony with the oak, its spice & vanilla. Deep. Complex. Impressive glass. Drinkable now in spite of its youth, though will reward you in a couple of years if you cool cellar it.
La Boucher Cabernet Sauvignon 2018 is a wine perfect for a fully flavoured dish. Meat off the braai, from under the grill, out of the pan or from a slow oven, all are perfect. A lusty vegetarian dish of aubergine, mushroom, sundried tomato and cheese would be a great mate. It is also a wine to enjoy after dinner with a slab of snappy dark chocolate while discussing the affairs of the world. I would make my Tomato Bredie for this. Click HERE for my recipe.