Boekenhoutskloof Syrah 2017

The nose shows mulberry, dark plums, blackberry and intense whiffs of liquorice and violets. The entry is savoury and earthy with the dark berry fruit of the nose following through with notes of black cardamom, sweet tobacco and cloves. The mid-palate is full-bodied, yet elegant and lithe, with grainy tannins providing good structure and integrated acidity creating exceptional balance. Flavours of cured meat, white pepper and black olives lend classic complexity. Hints of tar, aniseed and espresso linger on a fine, silky finish.

A Tour of the Boekenhoutskloof Cellar and Winemaking Process

The fruit from each site is vinified separately as each parcel shows distinctive and individual characteristics. The grapes are partially de-stemmed and ferment spontaneously in tulip shaped concrete tanks with a soft délestage 2-3 times a day. Once cuvaison has been completed, the wine is moved to large traditional 2 500L foudres and 600L demi-muids for further ageing for up to 18 months, depending on the vintage.