Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Syrah, which may in the future be sourced predominantly from the Porseleinberg site, saw 26 months in second fill French oak with around half spending the final eight months in foudre. It has a very controlled bouquet, nicely defined but not quite "letting go" as I would have expected. Gradually there are hints of wild mint and violet emerging, imparting more varietal character, I think manifested much by the Porseleinberg fruit that constitutes 25% of the current blend. The palate is more comfortable in its own skin: nicely defined with fine grainy tannin, pure and quite minerally red berry fruit with a composed, very refined finish. This is a well crafted Syrah from Boekenhoutskloof.
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Wine Spectator
Vivid and ripe, with lush blueberry compote and plum sauce flavors streaming forth, backed by spice cake and black tea notes. Offers a deftly toasted finish. Pure hedonism.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Originally named Franschhoek meaning the “French Corner” because it was home to the influx of French Huguenots, today the valley contains many historic cellars and is an important tourist location because of its proximity to Cape Town.
This valley falls to the southeast of Paarl and is enclosed on three sides by towering mountains. Streams from the slopes flow down to the valley floor, converging to form the Berg River. The area excels in the production of full-bodied reds.