Technical Specifications
Alcohol 14.1%
Residual Sugar 2 g/L
pH 3.9
Total Acidity 5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 2022-2035
Region Swartland
Soil Schist (porseleinberg soils)
Vineyard Yield 21 hL/ha
Grapes Picked February 2017
Estate Grown Yes
Fermentation Vessels Concrete
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Bottling Date May 2018
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details 100% whole bunch fermented. Foot stomped. Natural fermentation with two pump-overs per day. Matured 12 months in 70% foudre and 30% concrete egg. Bottled mid-May 2018. Certified Sustainable IPW. Vegan practicing. Annual rainfall 327mm. Harvest started second week of February 2017, lasted two weeks, hand-picked. Yield 3 tons/ha (approx 21 hl/ha).
Tasting Notes
Nose: red fruit, spice
Palate: mineral, cool, concentrated fruit, tannins, pure, fresh
Critics Ratings Greg Sherwood MW: 96
Greg Sherwood MW96
Tim Atkin MW98
Producer Information
Website
Address
Boekenhoutskloof Winery, Excelsior Road, Franschhoek 7690, South Africa
Phone
+27 21 876 3320
Email
Owner
Marc Kent
Cellarmaster
Gottfried Mocke (Winemaker)