Boekenhoutskloof Syrah is one of South Africa’s modern Syrah benchmarks, grown primarily on schist-driven sites in Swartland and vinified in the historic Franschhoek Valley. The 2014 vintage comes from low-yielding vineyards on decomposed schist and rocky slopes, producing intensely flavored grapes that are fermented with a high proportion of whole clusters and aged in large neutral oak to emphasize savory spice, dark fruit, and mineral drive rather than overt wood. The result is a structured yet polished Syrah that bridges New World ripeness with a distinctly Old World, Northern Rhône–like profile.

The Boekenhoutskloof estate itself dates back to 1776 in Franschhoek, but its modern reputation was built from the mid-1990s under winemaker Marc Kent, who focused on site selection, low-intervention winemaking, and a tight range of flagship bottlings. While the cellar and historic farm sit in Franschhoek, the Syrah program leans heavily on top Swartland parcels such as Porseleinberg and Goldmine, whose poor, stony soils and dry-farmed vines give depth, tannic backbone, and a distinctive ferrous, herbal complexity. Together, Franschhoek heritage and Swartland terroir have made Boekenhoutskloof one of the country’s most acclaimed producers and a reference point for serious Cape Syrah.

Why you’ll love it

• Combines dark plum and blackberry fruit with violet, pepper, and smoked-meat notes, giving a profile that feels like a polished spin on classic Northern Rhône Syrah.

• Whole-cluster, spontaneous fermentations and large, neutral oak bring texture and complexity without heavy-handed oak flavors, so the wine stays focused, savory, and energetic.

• 2014 has the structure and concentration to age gracefully but shows enough integration now that, with air, it delivers real depth and pleasure in the glass.

How to serve it

• Decant for 1–2 hours to let the whole-cluster spice and earthy notes unwind and soften the tannins.

• Serve at a cool cellar temperature, around 60–64°F, in a large Bordeaux or Burgundy stems to showcase the aromatics and texture.

• Pair with grilled lamb, charred meats, venison, or braised dishes with herbs and olives—anything that plays with the wine’s pepper, smoke, and dark fruit character.