Boekenhoutskloof traces its roots to 1776 in South Africa’s Franschhoek Valley, a gem of a wine region settled by French Huguenots who planted some of the Cape’s earliest vines. The modern renaissance kicked off in the 1990s when visionary Marc Kent took the reins of the rundown estate, transforming it into one of South Africa’s most acclaimed producers through obsessive focus on site, old vines, and minimal-intervention winemaking. Their Semillon program stands out: dry-farmed bush vines, some dating to the early 1900s, cling to alluvial sands and riverstones in upper Franschhoek, yielding tiny crops of thick-skinned berries that pack tension, flavor, and uncanny ageworthiness. This isn’t bulk Cape white—it’s a deliberate nod to white Bordeaux and Australia’s Hunter Valley, where Semillon evolves from zesty youth into waxy, savory complexity over a decade or more.

The 2014 Franschhoek Semillon captures Boekenhoutskloof at a pivotal moment, just before their white-wine dynasty exploded with 99-point perfection (Tim Atkin MW’s 2020 “White Wine of the Year”). Sourced from those gnarled, low-yield centenarian vines, it saw barrel fermentation (part new oak, part seasoned) and extended lees aging, building the creamy texture and structure that now shines at age 12. No tricks, no shortcuts—just pristine fruit from a cool, maritime-exposed valley letting terroir do the talking. Critics have long placed this cuvée in the 94–99 point pantheon across vintages; 2014 delivers that same benchmark depth today, proving Semillon’s magic for skeptics and collectors alike.

Why You'll Love It

• Old-Vine Benchmark: Century-old Franschhoek bush vines on riverstone soils yield the tension and flavor concentration that Tim Atkin later crowned 99 points—white Bordeaux power without the price tag.

• Peak Drinking Now: A decade of evolution brings beeswax, toasted almond, and preserved citrus; vibrant acid keeps it fresh, rewarding patient cellars and curious newcomers alike.

• Cape Underdog: South Africa’s elite white at $36 ($25/case)? Defies “old white = tired” myths with creamy texture, saline snap, and endless minerality that hooks even Chardonnay diehards.

How to Serve It

• Temperature Sweet Spot: Lightly chilled to 52–55°F—cool enough for citrus snap, warm enough for waxy depth to unfold without muting the stone fruit core.

• Glass and Air: Fill a wide Chardonnay bowl; decant 30 mins (or swirl vigorously) to unlock smoky lees notes and soften any lingering bottle age edges.

• Food Pairings: Roast chicken with herb crust, pan-seared halibut in brown butter, or goat cheese salad—its acidity slices richness while minerality grips earth and fat like a pro