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Boekenhoutskloof Syrah 2012 (Platter's Guide 5*)

Boekenhoutskloof Syrah 2012 (Platter's Guide 5*)

£69.95
£69.95
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The Boekenhoutskloof Syrah fruit was sourced from a specific site in Wellington since 1998 because of the unmistakable character that the decomposed granite exhibits. The SH-21 clone was planted on this SE-facing slope in 1993 to maximize the cooling effect of the prevailing easterly wind.

In 2012 the fruit was harvested over a period of eight days starting on February 27th. The complexity of the wine benefitted from the diversity of fruit maturity of the 5 different picks. The fruit was kept in the cold room overnight before it got sorted and crushed into concrete fermenters. A small percentage of whole bunches were put into the bottom of the tank of some batches to get a slight effect of carbonic maceration. After 4 days of soaking the fermentation was started by using native yeasts only. After 18 months in barrel the wine got a light egg-white fining before its final 8 months in oak. A quarter of the wine was matured in older 2500L French oak foudre for the final 8 months. 

Tasting notes:

Dried cranberry, blackcurrant, white pepper and the typical intensity of violets on the nose. Cured meat backed with loads of dark fruit dominated the palate lined with strikingly fine tannins and a graphite edge. 

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About the wine

Producer:

Boekenhoutskloof Wines

Winemaker:

Mark Kent

Grapes:

100% Syrah

Closure:

Cork

Country:

South Africa

Units:

750ml

Type:

Still red wine

Region:

Boekenhoutskloof Wellington vineyard

Style:

Full bodied red wine

Vintage:

2012

Colour:

Deep ruby red

Alcohol:

14.5%

Body:

Full bodied

Oak:

After 18 months in barrel the wine got a light egg-white fining before its final 8 months in oak. A quarter of the wine was matured in older 2500L French oak foudre for the final 8 months.

Blend:

100% Syrah

Tasting Notes:

Cured meat backed with loads of dark fruit dominated the palate lined with strikingly fine tannins and a graphite edge. 

Bouquet:

Dried cranberry, blackcurrant, white pepper and the typical intensity of violets on the nose.

Maturation:

18 months

Ageing Potential:

10 -20 years