BOEKENHOUTSKLOOF SYRAH 2016
| Grape: | 100% Syrah |
| Vineyard: | Boekenhoutskloof |
| Origin: | Swartland, South Africa |
| Vintage: | 2016 |
| ABV%: | 14% |
| Colour: | Deep red |
| Aromas: | The nose is perfumed, forthcoming and fresh, offering an array of rich dark fruits with a spicy, floral, even feral character, derived from complex aromas of dark berries, plums, violets, black olives, star anise and potting soil. |
| Flavours: | The black fruits and earthy character of the nose follow through onto a dark, brooding palate with flavours of wild berries, brambles, liquorice, tobacco, cloves and black cardamom. The mid-palate is concentrated, deep, dense and slightly dusty, with dry, very fine cocoa-powdery tannins lending structure. The wine is very precise, with a medium to full body, a tight, grainy texture and vibrant acidity to balance. Blackberries, blueberries and notes of garrigue and dark chocolate linger on a savoury finish. |
The 2016 vintage is part of a curated museum release. The Boekenhoutskloof Syrah is a select vintage drawn from two prime Swartland estates. These parcels, Porseleinberg and Goldmine, were chosen by Marc Kent for their exceptional terrain, characterized by a stony foundation interspersed with decomposed mica schist soils. Distinguished as the second vintage to bear the Wine of Origin Swartland designation, it comprises 80% Porseleinberg fruit and 20% from Goldmine. The wine presents an intricate aroma, a rich tapestry of dark berries, black olives, exotic fragrances, and earthy spices. It stands out for its concentration and precision, presenting an elegant yet robust profile.
Winemaking Highlights
The 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 tulip-shaped concrete tanks for fermentation. A combination of partially destemmed and whole-bunch (60%) clusters fermented spontaneously with minimal sulphur additions and no acidification. A soft délestage was performed 2-3 times 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.