Boekenhoutskloof Syrah Franschhoek Valley 2008

Winemaker's Notes:

The top wines from Boekenhoutskloof are made in tiny quantities and have a fanatical following. Canny customers buy early to avoid disappointment. The estate wines are always in the premier league, a consequence of Marc’s passion and keen eye for quality, with the Syrah consistently being awarded the accolade of best Syrah from South Africa. Here we find judicious use of French oak barriques and progressive wine making practices. The Syrah comes from Malmesbury with its unique growing conditions and dryland farmed vineyards to ensure deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure. It has typically spicy and peppery notes with underlying violet and perfumed aromas. Blackfruits, raspberries and hints of blossom erupt on the nose, preceding spicy and wonderfully aromatic flavours in the mouth. There is great tightness on the palate suggesting that this wine will definately reap the rewards of good cellaring. The oxidative and artisinal approach in the cellar leads to a wine which is not driven by primary fermentation esters and oak but rather developing secondary and tertiary characteristics. However, the elegance and texture of this wine makes it accessible at an early stage.

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Boekenhoutskloof Wine Estate:
The farm of Boekenhoutskloof wasoriginally granted to Huguenot settlers in1776. For two hundred years it remained in the same family. Over the two centuries they engaged in agricultural activities as diverse as tobacco, fruit, cattle and ultimately wine production. The original owners ceased wine production in the 1940s. The existing partnership re-opened the winery for production in 1996. L... Read more
The farm of Boekenhoutskloof wasoriginally granted to Huguenot settlers in1776. For two hundred years it remained in the same family. Over the two centuries they engaged in agricultural activities as diverse as tobacco, fruit, cattle and ultimately wine production. The original owners ceased wine production in the 1940s. The existing partnership re-opened the winery for production in 1996. Lead by Cellarmaster Marc Kent (South African Winemaker of the Year, 2007), the Winery is now regarded as one of SA’s top producers. Boekenhoutskloof is a Syrah specialist, with its premium range selling out on release each vintage. The Chocolate Block, a Syrah based blend, is probably the most successful new offering to come out of SA in the modern era. Boekenhoutskloof is acknowledged by Robert Parker’s Wine Buyer’s Guide and The 2009 Wine Report as South Africa’s # 1 producer. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Member Reviews for Boekenhoutskloof Syrah Franschhoek Valley

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Snooth User: Dulles10
902620193
4.50 5
01/01/2013

Four and a half glasses



The top wines from Boekenhoutskloof are made in tiny quantities and have a fanatical following. Canny customers buy early to avoid disappointment. The estate wines are always in the premier league, a consequence of Marc’s passion and keen eye for quality, with the Syrah consistently being awarded the accolade of best Syrah from South Africa. Here we find judicious use of French oak barriques and progressive wine making practices. The Syrah comes from Malmesbury with its unique growing conditions and dryland farmed vineyards to ensure deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure. It has typically spicy and peppery notes with underlying violet and perfumed aromas. Blackfruits, raspberries and hints of blossom erupt on the nose, preceding spicy and wonderfully aromatic flavours in the mouth. There is great tightness on the palate suggesting that this wine will definately reap the rewards of good cellaring. The oxidative and artisinal approach in the cellar leads to a wine which is not driven by primary fermentation esters and oak but rather developing secondary and tertiary characteristics. However, the elegance and texture of this wine makes it accessible at an early stage.

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