Boekenhoutskloof The Wolftrap 2018
The wine is dark and dense on appearance. The brooding nose is intense and shows an abundance of
dark fruits. Aromas of blackberry, blueberry, baking spices, and heady whiffs of violets
create complexity. Dark berry fruit, licorice, notes of sweet tobacco, and allspice follow through
onto a vibrant mid-palate with bright, svelte tannins and a silky texture. The wine shows exceptional
balance with fresh, integrated acidity. Dark plums, black olives, and hints of tar and cigar box
linger on an earthy finish.
Blend: 91% Syrah, 8% Mourvedre, 1% Viognier
Kent is now studying to be a master of wine, one of three in South Africa taking the seriously competitive international course rather than the regional one. He's not got hubris enough to presume the post himself; he's already saturated in the business of making Boekenhoutskloof, as well as the winery's second label, Porcupine Ridge.
While he sounds casual about his craft ("It's a series of decisions, and when you make them"), small details give away his obsessive streak. His dogs are called Petrus and Gaja.
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.