2020 Boekenhoutskloof, Syrah, Swartland, 6x750ml
100% Syrah - 88% Porseleinberg & 12% Goldmine fruit
14% Alcohol
14% Alcohol
Availability: 4 weeks
Case size: 6 / Bottle size: 750ml
Duty Status
From £170.00
Critics Score: 97
Publication: Tim Atkin MW, South Africa Report 2022
Drinking Dates: 2023-2032
The 2020 Syrah is a 90/10 cuvée of grapes from the Porseleinberg and Goldmine properties and is another triumphant release from Marc Kent and Gottfried Mocke. Far from being a blockbuster, this is a subtle, layered wine, with aromas of violet and five-spice, subtle 60% whole bunches and flavours of bramble, blackberry and goji berry. Silky, scented and deftly oaked.
Grapes for our Boekenhoutskloof Syrah are picked from selected parcels of the finest
Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to
the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock
of decomposed Mica-Schist, a unique terroir, finding its expression in our
concentrated and structured wines made from this Rhône grape.
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 (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.
Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to
the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock
of decomposed Mica-Schist, a unique terroir, finding its expression in our
concentrated and structured wines made from this Rhône grape.
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 (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.
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