The Syrah from Boekenhoutskloof has always been among the best that South Africa can do but I’m a bit underwhelmed by the current-release 2012 – have other producers improved their respective offerings to the point where this particular wine is no longer stand-out?
Grapes, including a small percentage of whole bunch, were fermented naturally, the wine matured for 26 months in French oak, none new.
On the nose, a hint of reduction before red and black fruit, fynbos and vanilla. It’s extremely polished on the palate – rich and full (14.81% abv) with very fine tannins, the finish long and gently spicy. Certainly not unpleasurable to drink but pricey at over R400 a bottle retail.