The Khoisan tribe named the river, originating in the Great Karoo and carving its way through the mighty Swartberg range, the Gamka or “lion” – quite possibly due to the fact that when in flood, this usually placid river, literally roars through ravines (klowe in Afrikaans). The Gamka has been the life-blood of our part of the Klein Karoo since the Nel family settled here in the mid 1800’s and its waters are still harnessed today to cultivate crops, provide water for man and beast, as well ensuring we can tend vines to craft wines.
Owner, Carel Nel & winemaker Margaux Nel’s personal white blend crafted from a diverse selection of varietals, vineyards and sites to highlight the intrepid nature of Cape wine. This maiden release combines the Portuguese variety Verdelho – a recent addition to the Boplaas plantings, but one which has a bright future – with cool climate Chardonnay, exotic Viognier, Stellenbosch Grenache Blanc, old dry land bush vine Swartland Steen and Rousanne. This barrel fermented and matured white blend displays an exotic mélange of citrus blossom, tangerine and lime marmalade, toasted oats, ripe pear, mild tannic grippiness and long saline finish with undertows of subtle white spice, preserved lemons and melon. Confidently cellar for the next half decade or more, decant in its youth and accompany with rustic fare, fresh sea food, soft cheeses and charcuterie to fully enjoy this fine table wine.
Anorak Facts:
Vinification: All fruit was hand harvested, crushed and allowed skin contact in press prior to a gentle pressing, cold settling overnight and racking into old French oak and inoculated with neutral yeasts for a long cool barrel ferment. The old vine Swartland Chenin Blanc was naturally fermented in old 400L barrels prior to maturation in 228L puncheons. Post ferment, the wines are racked into old French oak barrels of varying size from 225L – 500L with a portion of fine lees, sulphured up and matured in barrel for 9 months prior to a barrel selection, blending and bottling unfined, unfiltered. Best decant and serve lightly chilled.
