Boekenhoutskloof Syrah 2020

A Tour of the Boekenhoutskloof Cellar and Winemaking Process

Our Syrah grapes were hand-harvested into lug boxes and transported to Boekenhoutskloof in Franschhoek for vinification. Grapes were cooled in our cold room, then transferred to our tulip-shaped concrete tanks for fermentation. A combination of partially destemmed and whole-bunch (60%) clusters fermented spontaneously with minimal sulphur additions and no acidification. A soft délestage was performed 2-3 times per day. Once maceration is complete, the skins are basket pressed and gravity-fed into traditional 2 500L Austrian oak foudres and 600L demi-muids for further ageing of up to 18 months.

18 months: 88% in Stockinger 2,500L Foudre & 12% in Stockinger 600L Demi-muids