La Boucher Cabernet Sauvignon 2018 by Edward ‘Kwagga’ Boucher, excellent with a dish of My Tomato Bredie…

La Boucher Cabernet Sauvignon 2018

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.

Edward ‘Kwagga’ Boucher

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.

Cabernet Sauvignon Grapes

Pour
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.

My Tomato Bredie

Pair
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.

 

 

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