Boekenhoutskloof Syrah

Boekenhoutskloof Syrah

The nose is forthcoming and concentrated, with intense aromas of plums, violets and a sleek spiciness. The midpalate is pure, peppery and vibrant, with black and red fruits in abundance, showing flavours of blueberries, dark liquorice, anise and earthiness. The wine is full-bodied and very complex, with plush tannins and vibrant, balanced acidity. Sweet tobacco and black cardamom linger on a charry finish.
with subtle nuances of iron fer and tar.

Vineyard Notes

Grapes for our Boekenhoutskloof Syrah are picked from select parcels of the finest Syrah grown at our Swartland farms, Porseleinberg (90%) and Goldmine (10%), close to the small town of Riebeek-Kasteel. The Porseleinberg vineyards are planted on an extremely hard and rocky bedrock of decomposed Mica-Schist; a unique ward-defining terroir within the appellation. The vineyards on Goldmine sit on the south-west slopes of the Kasteelberg and comprise of Brown Schist with deposits of Table Mountain sandstone, which is weathered and washed from the adjacent mountain. The delicate combination of these two properties allow for this expression of both concentrated and structured wines, made from this
Rhône grape.
The winter preceding the 2021 Swartland Syrah vintage offered suitable cold units during dormancy, ensuring a good start to the vineyard cycle. The absence of typical Swartland heat spikes in December and January necessitated patience to attain the desired ripeness. The refined and compact character inherent in this vintage significantly enhances the overall elegance of the wine.

Winemaking Philosophy (Vinification)

Our Syrah grapes were hand-harvested into lug boxes and transported to Boekenhoutskloof in Franschhoek for vinification. Grapes were cooled in our cold room, then transferred to our tulip-shaped concrete tanks for fermentation. A combination of partially destemmed and whole-bunch (65%) clusters fermented spontaneously with minimal sulphur additions and no acidification. A soft délestage was performed 2-3 per day. Once maceration is complete, the skins are basket pressed and gravity-fed into traditional 2 500L Austrian oak foudres and 600L demi-muids for further ageing of up to 18 months

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Boekenhoutskloof Syrah