Boekenhoutskloof The Wolftrap 2007

Blend: 60% Syrah, 39% Mourvèdre, 1% Viognier

Opulent floral nose even seems perfumed from Viognier component. Spicy aromatics are supported with fleshy berry fruit aromas. The wine is generous in length.

Although the cultivars making up the Wolftrap blend now remains the same from vintage to vintage, the percentages of Syrah, Mourvèdre and Viognier might differ. The 2007 blend has a dominant 60% Syrah of which a part was co-fermented on Viognier skins, but also for the first time on lignified Viognier stalks. After separating the Viognier juice from the skins to make white wine, we use part of those skins to co-ferment with the Syrah. The added Viognier stalks to the Syrah ferment, not only extracts structural tannins but also adds a pepper spice character to the wine. The fleshiness of the Mourvèdre adds richness to the blend.