2001 Boekenhoutskloof Syrah
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Tasting notes
Sourced from a single vineyard on Schalk Burger’s Welbedacht farm in Wellington since 1998. The SH-21 clone was planted there in 1993 on a south-east-facing slope to maximise the cooling effect of the prevailing easterly wind. Decomposed granite soils. Partially destemmed and spontaneously fermented in an old 5,000-litre, open-top wooden vat, with soft délestage 2–3 times a day. Matured for 18 months in used barriques before fining, returned to the casks for a further 9 months. TA 6.1 g/l, pH 3.89, RS 2.5 g/l. This is the only wine they have ever bottled that was more than 15% alcohol and yet it doesn't seem 'hot', even though it is clearly made from very ripe grapes, and full-bodied. It's a surprise (to me) that it has aged this well. Deep, bricky garnet. Meaty, rich, savoury, nicely dry and super-fine tannins. Silky, peppery. Masses of undergrowth but remarkably also has lively fruit even if the fruit flavours are not primary. Chewy on the finish. (JH)
Critic scores
Average Score
Julia Harding MW, jancisrobinson.com
Stephen Tanzer, Vinous
More reviews and scores
The 2001 Boekenhoutskloof Syrah shows brambly, spice laden aromatics with meaty cassis and cranberry notes playing a supporting role. This turns a touch darker with air, picking up an earthy, coffee character. The wine is medium bodied on the palate with solid, rich fruit wrapped around a relatively tight core. I like the depth and structure here and this has room to grow.
Bright ruby-red. Big, rich nose combines black raspberry, spice cake, chocolate and violet. Very ripe, broad and violety, with spicy flavors of dark berries and mint. This too is a bit youthfully unyielding, but there's more depth and ripeness here than in the young 2002. Finishes with big, dusty tannins and slightly medicinal mint and spice notes. This may well merit a 90-point rating with a couple more years of aging. The fruit comes from a 20-year-old vineyard rich in decomposed granite in the Wellington area. The wine spent its first 18 months on its lees in used barrels, then another 9 months in barrel after the first racking.