2016 Boekenhoutskloof Semillon
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Tasting notes
On the nose, the 2016 Stellenbosch Semillon is mineral and citrus-driven with powdery white spices. The addition of just 2% Muscat of Alexandria subtly adds a floral lift to the Semillon. The palate has a mineral and spicy tone that turns soft and textured, giving way to a leesy and waxy expression on the mid-palate before heading to a long finish. The body is full and leaves a soft and pleasing marzipan flavor in the mouth. 12,000 bottles were made.
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Jancis Robinson MW
Jancis Robinson MW
More reviews and scores
This famous wine was launched in 1997 and has been tightened and lightened up considerably by Gottfried Mocke. The fruit comes from three sites, including two plantings of centenarian vines, as well as La Colline vineyard used by the Alheits of Cartology. This is their second vintage without any acidification but adding 6% underripe Muscat rather than Sauvignon Blanc (Mocke's idea). All wild yeast rather than the old bordeaux strain that Marc Kent used to use for his fatter style. 6,000 to 8,000 bottles produced. Some Sémillon greenness on the nose and strong, pure Sémillon lanolin character. Both ripe and chewy. Very youthful. I'm convinced that this absolutely classic expression of Sémillon has a bright future as well as providing rewarding drinking now. (JR)
The 2016 Boekenhoutskloof Sémillon comes from three vineyards, one planted in 1902, another in 1936 (the La Colline block that is used by Chris Alheit) and a small parcel planted in 1942. It was aged 80% in new barriques for 14 months, the malolactic stopped by cool temperatures. It has a well defined bouquet of yellow plum, beeswax and honeysuckle. The palate is smooth and harmonious on the entry, with hints of custard creams and lemon curd; yellow fruit and a touch of spice follow on the leesy finish. I like the energy here and the tension that comes through with aeration. One of the best Sémillon wines I’ve tasted from Boekenhoutskloof.
Grapes from old bush vines are whole-bunch pressed, followed by a natural fermentation in concrete eggs and French oak barriques, and further ageing on lees. RS 2.4 g/l. Smillon is the distinguishing mark of this renowned estate, and district. Great they are selling some to M&S! A bit stinky and reduced on the nose so perhaps that’s why! Neither mainstream nor industrial and maybe it will improve considerably in bottle. (JR)