2020 Boekenhoutskloof Syrah

This is their sixth vintage using Swartland fruit. What a contrast with the 2009 and 2010. Sourced from their Goldmine (12%) and Porseleinberg (88%) properties. Vineyards are planted on decomposed mica schist and brown schist soils. Each site and parcel harvested is vinified separately, partially destemmed and spontaneously fermented in Nico Vela tulip-shaped concrete tanks, with soft délestage 2–3 times a day. Once maceration is completed, the wine is matured in traditional Stockinger 2,500-litre foudres and 600-litre demi-muids for a further 18 months. TA 5 g/l, pH 3.87, RS 1.9 g/l. So completely different from the Franschhoek Syrah. Much more red-fruited.  This is beautiful, pure dark-red fruit, so fresh, with layers of paper-fine tannins. More of a northern Rhône style with elegance and length and yet shows the richness and fruit sweetness of a warmer region and the structure that characterises wines from these vines. (JH)

The 2020 Syrah Boekenhoutskloof is the first vintage under 14% alcohol. It utilizes 60% whole bunches with natural ferment in concrete vats and aged for 18 months mainly in Stockinger foudres. It has a cool but focused bouquet that gains intensity with aeration: blackcurrants, bilberry, pressed iris flower and a pinch of Provençal herbs. The palate is medium-bodied with fine tannins, sappy and beautifully balanced, gently building towards a voluminous, almost Côte-Rôtie-like finish. One of the best Syrahs that I have tasted from Boekenhoutskloof in a while.