Boekenhoutskloof

The nose is complex and inviting, offering Morello cherry, cranberry, raspberry and whiffs of candyfloss, rose petal and acacia blossom. The palate shows red apple and nectarine flavours with hints of green plum, citrus and rosewater following through. The wine is focused and balanced with a well-rounded, smooth mid-palate and integrated natural acidity. It ends clean and fresh with an attractive cherry finish and hints of exotic spices and cling peach. Great mouthfeel and complexity for a wine made in this style and a very versatile partner to everything from seafood to hot Thai dishes..to braais!

Country: South Africa

Region: Swartland

Grapes: Cinsault 69%; Syrah 21%; Grenache Noir 10%

ABV: 12%

Subtle, lifted, fragrant black pepper, blueberry and rose petal nose with ripe cherry and plum fruit characters. The palate has a beautiful silky texture with fresh red berry fruit and a fine savoury tannin finish. Drinking well now and for the next 10-15 years.

Country: South Africa

Region: Swartland,

ABV: 14%

Grapes: Syrah

The Syrah grapes come mainly from the Porseleinberg vineyard - one of the best sites in the world to grow the variety. Renowned winemaker and viticulturalist Callie Louw farms the land. The 'brutal' soils (according to winemaker Marc Kent) are made up of Mica and Schist. 10% of the grapes are from the Goldmine vineyard which has brown schist soil.

Tim Atkin MW

97 points. Given that 90% of its raw material comes from Porseleinberg - the other 10% comes from Boekenhoutskloof's Roundstone 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.



James Suckling

94 points. Lovely fragrance with thyme, cracked pepper, iron, coriander and black berry fruit. Medium-bodied, peppery and compact, with vibrant acidity and a focused finish. Long and persistent. Drink or hold.



Neal Martin – Vinous.

93+ 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.

Exceptional! Elegant aromas and flavours of pineapple, apricot and fresh green apple. Zippy, honeyed, lingering 

Country: South Africa

Region:Franschhoek

Grapes: Semillon

ABV: 9.5%

The nose is delicate, restrained and elegant with its grapefruit, greengage, chamomile and apple blossom aromas and whiffs of exotic spice. The floral character of the nose follows through onto a richly textured mid-palate, showing yellow peach, poached pear and nectarine against a backdrop of fresh mandarin and green fig flavours with integrated acidity and a full body. The ripe stone fruit character adds to the complexity on the palate and the spicy finish with hints of fenugreek, black cardamom and Cape fynbos complements a very balanced wine.

Country: South Africa

Region: Franschhoek Valley

Grapes: Semillon (97%), Muscat d'Alexandrie (3%)

ABV: 13.5%

Great with Cape Malay dishes such as beef baboti - a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.

Tim Atkin MW
96 points. Boekenhoutskloof's world-class Semillon uses grapes from three distinct blocks in Franschhoek, planted in 1902, 1936 and 1942, combining these with 3% Muscat d'Alexandrie. Showing more acidity and restraint than the stunning 2020, and less of the struck match character, it has notes of lemongrass, custard and beeswax and a core of chiselled acidity. Drinking 2024-32