2016 Boekenhoutskloof Syrah
Estimated value
Buying options
Tasting notes
The 2016 Swartland Syrah is unmistakable with a dark purple core and black pepper on the nose with mineral-driven, black-fruited concentration and a soft, smoky presence. On the palate, the wine is full-bodied and purely Syrah with some oak influences and soft minerality on the back end, followed by a clean, precise and long finish. Produced with natural, spontaneous fermentation, with 30% whole clusters added. 29,800 bottles were made.
Critic scores
Average Score
Jancis Robinson MW
Neal Martin
More reviews and scores
This was the second vintage to be all Swartland fruit. 60% from Porseleinberg and 40% from their second Swartland farm Goldmine – so from two sorts of schist.The first vintage made by Gottfried Mocke, all aged in foudres. Very deep blackish crimson. Tobacco nose and savoury. Polished and tangy. Complete and pure (Marc Kent admits that this is much purer than anything he made). Savoury and appetising, it finishes very chewy, fresh and lively in the way we have come to associate, rightly or wrongly, with wine grown on schist. Very 21st century! (JR)
The 2016 Boekenhoutskloof Syrah comes 80% from Porseleinberg, the vines now around 10 years old, plus a block that is 26 years old from the Goldmine Farm. It was matured for 18 months in 2,500-liter foudres and 600-liter demi-muids . The open, expressive bouquet features blackberry, bilberry, iris and touches of brown spice and meat juices. The palate is medium-bodied with quite gentle tannin and a fine bead of acidity. Much more elegant in style, partly because the fruit is no longer sourced from Wellington sites. The 20-30% whole bunch works really well here, delivering fine delineation on the finish and white pepper and hints of sage on the aftertaste. Excellent.