Boekenhoutskloof Syrah 2000 (Platter's Guide (4.5*)

The third vintage from a selected Wellington vineyard. The cooler vintage meant an extended hang time which resulted in wonderfully ripe tannins. Only partial destemming was done as a small amount of carbonic maceration was introduced. As normal the must was fermented using only wild/natural yeasts.  After pressing the free run went into second and third fill casks where malolactic was completed naturally. An egg white fining after 18 months was followed by a racking and the wine was returned to casks for a further 9 months. After 27 months the wine was again fined and racked, assembled and bottled without filtration or cold stabilization.

The wine has a spicy aromas with heaps of ground pepper on the nose. The palate is savoury with an interesting fennel/liquorice flavour. Big structure, deep fruit and generous texture promised a long future for this wine. It still has both elegance and power today.