2002 Boekenhoutskloof Syrah

Community Tasting Notes (22) Avg Score: 90.8 points

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  2/16/2021 - forceberry wrote: 88 Points

  The harvested fruit is crushed into a concrete tank for a cold soak. After a few days the wine is fermented spontaneously with indigenous yeasts. Fermented and macerated for 2-3 weeks, followed by a week of post-fermentation maceration. Aged for 18 months in 2nd use barriques. 14,8% alcohol, 2,1 g/l residual sugar, 6,1 g/l acidity, pH 3,75, VA 0,85 g/l and 41 mg/l SO2. Tasted blind.
  
  Evolved, very deep and only slightly translucent reddish maroon color. A very robust and striking nose with distinctive aromas of peat smoke, tomato stalk, some harissa, light tertiary notes of soy sauce, a little bit of roasted bell pepper, hints of tar and tobacco and a touch of tapenade. The wine is ripe, silky and moderately full-bodied on the palate with subtly sweet-toned flavors of juicy black cherries and blackberry marmalade, some weird notes of syrupy malt bread, a little bit of tomato stalk, light sweetish-umami notes of hoi sin, herbaceous hints of harissa and dank grassy character and a touch of sweet tar-flavored candy. The overall feel is quite high in acidity, but the fully resolved tannins feel mellow and velvety, contributing quite little to the texture and virtually nothing to the structure. The overall feel is weird, but despite the odd, somewhat tarry notes, not particularly unpleasant. The finish is moderately long, juicy and sweet-toned with ripe flavors of wizened black cherries, some tomato, a little bit of toasty pastry character or syrupy malt bread, light herbaceous notes of roasted bell pepper, a sweet hint of dried red berries and a touch of tar. The tannins lend a subtle hint of grip to the gums.
  
  A weird, distinctive and somewhat tarry wine that wasn't particularly varietally correct, but was nevertheless surprisingly enjoyable for what it was. It tasted more of old-school South African red than Syrah, although this wasn't the worst offender in the genre. Quite pleasant for such a weird effort, although I can imagine the tolerance for this kind of smoky character might vary from person to person. Feels like the wine is peaking now and won't continue to improve from here. Could've used a bit more tannic grip - starting to get a bit too soft and flabby, even though the acidity does its best to keep the wine balanced. Best drunk now or in the following few years. My guess was South African Pinotage with some age.

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  11/2/2019 - Zweder wrote: 91 Points

  Regular dinner group. Many wines based on the book “1001 wines you must try before you die”. (By EM @ Bottles): Smoke and chocolate in the bouquet. On the palate juicy dark berries, sweet spices, firm acidity and tannin with still some bite, Some sweetness. Overall a full bodied and tasty wine. Mature and not too old yet.

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  3/13/2016 - Anders C J wrote: 86 Points

  My last bottle of this vintage. Great nose, good body but has seen it's best days. Lack tannins.Long finish.

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  2/7/2016 - Anders C J wrote: 90 Points

  Great nose. Took an hour to open up. Very balanced and really good syrah. This bottle surprised me, still lots of tannins. Long finish.

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  1/24/2016 - Anders C J Likes this wine: 88 Points

  Greate nose, blackberry and some hints of leather. Raisins in the tone in the begining but after 45 min this tone deminished. Still tannins left and manged to keep up for appr 2 hours. Peaked, much better 2 years ago but still enjoyable.

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