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Boekenhoutskloof Syrah 2022

Boekenhoutskloof Syrah 2022

96pts - "Double schist" says Gottfried Mocke of this wine, which combines grapes from Porseleinberg with 10% from Boekenhoutskloof's Roundstone property. Fermented with 65%whole bunches, it's a refined, perfumed Syrah that is only aged in foudres and larger barrels these...Read more

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Type
Red
Producer
BOEKENHOUTSKLOOF

Tasting Notes

96pts - "Double schist" says Gottfried Mocke of this wine, which combines grapes from Porseleinberg with 10% from Boekenhoutskloof's Roundstone property. Fermented with 65%whole bunches, it's a refined, perfumed Syrah that is only aged in foudres and larger barrels these days, showing subtle ginger and pepper spice, sculpted tannins and raspberry, plum and blackberry fruit. Way less meaty than the 2021 was at the same stage. 2026-32" -Tim Atkin MW

"With a thrilling perfume that resembles a lusty Morey-Saint-Denis more than a hulking Cornas, this sensual, pliable Syrah has embraced the multifaceted vintage conditions, unveiling an uncommonly prescient and enthralling wine. Totally integrated tannins beneath a shimmering, black-fruited carapace of flesh and spice, this is a genial fellow and the most approachable and civilised Swartland creation in a decade." - 19+/20 Matthew Jukes

More Info

The team behind Boekenhoutskloof is no less than a super group. With award-winning winemaker, Gottfried Mocke heading up a formidable new cellar, South Africa's best farmer Callie Louw in charge of vineyards and Marc Kent leading the charge, Boekenhoutskloof couldn't be in any better hands. They are truly one of the Cape's highest performing and most consistent estates.

FROM THE PRESS

“This serious – and seriously good – Syrah is made from Swartland fruit, grown on the schist-dominant soils of Porseleinberg estate (90%) and Goldmine estate (10%) near Riebeek-Kasteel. Brooding savoury and earthy nose, with gravelly, smoky hints plus an uplift of perfumed red fruit. The palate is packed with spice and there's a savoury pepperiness alongside the fresh juicy fruit – blackberry, plum, black cherry and blueberry – with elegant, supple tannins and a touch of violet on the finish. Beautiful balance here; a finely poised tension throughout. Spontaneous fermentation, with 65% whole bunches; aged in 2,500-litre Austrian oak foudres and 600-litre demi-muids for up to 18 months.”
96pts, Decanter

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