Winery BoschendalManumission
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Manumission of Winery Boschendal in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Manumission
Pairings that work perfectly with Manumission
Original food and wine pairings with Manumission
The Manumission of Winery Boschendal matches generally quite well with dishes of beef, lamb or pork such as recipes of braised beef with guinness, tunisian haja or endives with ham.
Details and technical informations about Winery Boschendal's Manumission.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Manumission from Winery Boschendal are 2015, 0
Informations about the Winery Boschendal
The Winery Boschendal is one of of the world's greatest estates. It offers 91 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
