How much should we expect of top-end SA red when it comes to maturation potential? I think most get to optimum drinking a lot quicker than their European counterparts and this is something we should with which we should all make peace.
Over the weekend, the Syrah 2006 from Boekenhoutskloof, rated 5 Stars in the 2009 edition of Platter’s. Red berries, white pepper but also the start of some developed character on the nose and palate.
Nothing crass or obvious about it, quite elusive in fact. Should the fruit have been more intact or was this unfair to want of the wine seven years after vintage? Plenty to like about including lemon-like acidity and really fine tannins but should you have it in your cellar, certainly no crime to start drinking it.