2021 Boekenhoutskloof, Syrah, Swartland

Boekenhoutskloof, Syrah, Swartland

Colour: Red

Vintage: 2021

Region: Coastal Region, Swartland

Boekenhoutskloof Syrah is sourced from select parcels of the best Syrah from two of their Swartland farms, Porseleinberg (90%) and Goldmine (10%). Porseleinberg is on extremely rugged, rocky blue schist soils, while Goldmine consists of brown schist and weathered Table Mountain sandstone. Fermentation is 65% whole bunch and 35% de-stemmed fruit, with extraction via a soft délestage (aka “rack and return”). Once maceration is complete, the skins are basket pressed and gravity-fed into 500L Austrian oak foudres and 600L demi-muids for ageing of up to 18 months. The key differences in vinification between Porseleinberg Syrah and Boekenhoutskloof Syrah are threefold: the proportion of whole bunch (100% for Porseleinberg, 65% for Boekenhoutskloof); the extraction method (submerged cap with minimal pumpovers for Porseleinberg, délestage 2-3 times a day for Boekenhoutskloof); and the length of maturation (12 months for Porseleinberg, 18 months for Boekenhoutskloof). Consequently, Boekenhoutskloof Syrah is often more immediate and ready-to-approach on release (admittedly not quite as true, with this cool 2021 vintage)… seductively aromatic with velvety, fruit-enrobed tannins… yet still ages INCREDIBLY. Marc sees it as very important that the two wines are distinct, expressing their own “house style”, even though they are predominantly from the same Porseleinberg terroir.

Tasting Notes and Scores

97 TA

Given that 90% of its raw material comes from Porseleinberg - the other 10% comes from Boekenhoutskloof's Goldmine property - it's no surprise that this is such an impressive Syrah. Fermented with 65% whole bunches, it combines fynbos, lavender and Asian spice aromas with a palate of white pepper, barbecued meat, oregano and blackberry framed by sappy, granular tannins. World class. 2025-35

Tim Atkin MW

94+/95 BI

Delicate aromas of dried rose petals, white/pink peppercorns as well as black pepper, and salami. Tight core of mineral (stone) and blueberry fruit on the palate framed by fine grainy, sapid tannins. No shortage of fruit ripeness but the cool vintage expresses itself in a Boekenhoutskloof Syrah that has greater tension and restraint than usual, certainly than the previous three vintages. The finish is slatey/salty with a lingering intensity. While still very different to Porseleinberg, and not as sinewy, this is a rendition that shows more in common with Porseleinberg than usual (and indeed is made from a higher proportion of Porseleinberg fruit). 2026-50. 95pts Victoria Mason, Bordeaux Index

A little restrained a first, this reveals black pepper, black tea leaves, peppered beef, a little fresh earth and bay leaf. There’s also a subtle floral element that develops too with some crushed violets, but also fresh raspberry, cherry, and hedgerow fruit. There is a lovely fleshy plum and black cherry element on the palate. Fleshy feel that subtly grips round the palate, to give a little black olive tapenade complexity. Bitter herbs and some liquorice root on the finish. 94+pts Robert Mathias, Bordeaux Index

Bordeaux Index

93+ NM

The 2021 Syrah was picked later than the 2020. It contains more whole bunches than prior vintages (65%) and matured for 18 months, 90% in Stockinger foudre and Stockinger demi-muids. This is quite concentrated on the nose with dark berry fruit, bay leaf and white pepper, perhaps less floral than some of its peers. The aromatics feel tightly coiled at the moment. The palate is smooth and harmonious on the entry, with a fine structure. It is compact at the moment with cracked black and white pepper and garrigues notes flourishing toward the persistent finish. Much more backward than expected, I would cellar this for three to five years before cracking open as it's a serious Syrah. 2027-48

Neal Martin

Boekenhoutskloof, Syrah, Swartland