Boekenhoutskloof Syrah 2021

“Given that 90% of its raw material comes from Porseleinberg - the other 10% comes from Boekenhoutskloof's Roundstone property - it's no surprise that this is such an impressive Syrah. Fermented with 65% whole bunches, it combines fynbos, lavender and Asian spice aromas with a palate of white pepper, barbecued meat, oregano and blackberry framed by sappy, granular tannins. World class. Drink 2025-35”

97pts Tim Atkin MW

“This is quite concentrated on the nose with dark berry fruit, bay leaf and white pepper, perhaps less floral than some of its peers. The aromatics feel tightly coiled at the moment. The palate is smooth and harmonious on the entry, with a fine structure. It is compact at the moment with cracked black and white pepper and garrigues notes flourishing toward the persistent finish. Much more backward than expected. I would cellar this for three to five years before cracking open as it’s a serious Syrah.”

Neal Martin, Vinous.com

“Vibrant raspberry and red and black cherry fruit, overlaid with considerable black and white pepper in this cooler vintage. The tannins have a beautiful finesse and feel tapered, crisp and fine. There’s a subtle but persistent flavour of tea leaves and a hint of violet, while the palate maintains beautiful tension and mouthwatering structure. Wonderfully vibrant and balanced in an energetic, aromatic style. Since 2015, the Syrah has been made entirely from Swartland fruit. In 2021, the grapes came from Riebeek-Kasteel in Swartland, with 90% from the Porseleinberg site (acquired 2009) and 10% from Goldmine (acquired 2014). Kent has moved away from fermenting in stainless steel towards fermenting in concrete in recent vintages. This is spontaneously fermented with 65% whole bunches and aged in 2,500-litre Stockinger casks and 600-litre demi-muids for up to 18 months.”

Decanter