|WineWorks Online||USD 8.99 $7.98 750ml|
|Gary's Wine and Marketplace||USD 10.99 $7.99 750ml|
Boekenhoutskloof the Wolftrap 2013
2013 - Let's start off by recognizing that this is a $10 wine. We're not going into this expecting all that much. That said, this is a pleasant Rhône style wine, with a nice medium-dark red color. Lots of spice and earth, some mild red fruit. The alcohol hits hard, and is my one major sticking point with this wine. If that were a little better balanced this would easily be a 4/5 bottle (given the price anyway).
External Reviews for Boekenhoutskloof the Wolftrap
The 2013 The Wolftrap red is a Rhone Ranger blend of 67% Syrah, 31% Mourvedre, and 2 % Viognier. This is another outstanding value that comes across like a good French Cotes du Rhone. Peppery and meaty, with delicious red and black cherry notes, it offers up good spice, earth and texture. There is not a hard edge to be found in this wine, which has delicious fruit. Drink it over the next 1–2 years.
Lively floral flavours with almond and yellow applenotes. Elegantly textured with great length. Judicious oak aging delivers depth and richness. Mouthwatering palate with a lingering finish.
Plump and juicy, with anise, apricot and plantain notes backed by a rounded, lightly toasty finish. Viognier, Chenin Blanc and Grenache Blanc. Drink now.
A soft, friendly style, with a lightly toasty shell around a core of gentle plum, white pepper and melted red licorice notes. The fruit lingers well. A crowd-pleaser. Drink now.
I liked the 2013 The Wolftrap white slightly more. A creative blend of 46% Viognier, 28% Chenin Blanc and 26% Grenache Blanc that seems to work well together, at this price point this wine is a steal. Delicious peach, pineapple and honeysuckle-infused fruits jump from the glass of this light to medium-bodied, richly fruity, dry white, which should be drunk over the next year. There is not a bit of oak here, and it’s all the better for it.
Food Pairings for Boekenhoutskloof the Wolftrap
Short Rib Ragù Recipe
Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust Recipe
Ginger Flank Steak Recipe
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Orecchiette with Romesco Sauce & Roasted Red Peppers Recipe
Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust Recipe
Six-Spice Braised Short Ribs Recipe
Steak with Red Onion, Wine & Port Sauce Recipe
Broiled Ham Steak with a Sweet & Spicy Rosemary Glaze Recipe
Asian-Style Beef Short Ribs with Julienned Leeks Recipe
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