2014 Boekenhoutskloof Syrah

The Boekenhoutskloof Syrah now contains 60% fruit from the remarkable Porseleinberg site, with the remainder from Wellington. Fermented with 20% whole bunches for the first time since 1997, it's a fine, elegant, pepper and clove spice-dominated style that's less tannic than Porseleinberg itself, but delicious in its own way. Succulent, complex and subtly oaked. Drink: 2017-25.

The Boekenhoutskloof Syrah now contains 60% fruit from the remarkable Porseleinberg site, with the remainder from Wellington. Fermented with 20% whole bunches for the first time since 1997, it's a fine, elegant, pepper and clove spice-dominated style that's less tannic than Porseleinberg itself, but delicious in its own way. Succulent, complex and subtly oaked. Drink: 2017-25.

The 2014 Syrah is the last vintage that contains fruit from Wellington; this is 60% Porseleinberg and 40% Wellington, whereas 2015 will be W.O Swartland. It includes 25% whole bunch fruit and after pressing is transferred into 600-liter and 2,500-liter Stockinger foudres. Now this has an attractive bouquet with raspberry, wilted violet and subtle cassis aromas that unfurl gradually in the glass. The palate is medium-bodied with grainy tannin, a fine line of acidity, well balanced with good structure towards the finish, a touch of sour lemon right on the aftertaste. Very fine.