Cape Winemakers Guild

Boekenhoutskloof Syrah Auction Reserve 2011

The grapes were harvested in the second week of February and chilled in a cold room overnight. Multiple hand selection, followed by de-stemming without crushing. The must was left to cold macerate for 4 days before alcoholic fermentation started naturally. Alcoholic fermentation took 14 days and the wine was left on the skins for a week before pressing into a second fill Saury barrique. One racking was done at 18 months, with the wine completing its 27 months of maturation in barrel; egg white fining and filtration before bottling. This wine shows the uniqueness of a well-drained, south-facing Wellington slope of decomposed granite. Minimal intervention and an artisanal approach in the cellar complement the character of this unique site. Tasting Notes: The nose offers complex notes of prunes, blueberry, dried herbs, vanilla, ground pepper and sweeter floral undertones. Massive fruit and earthy notes follow through onto the palate with a chalky finish.

Winemaker: Marc Kent

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 5 200.00
  • Lowest: R 5 000.00
  • Average: R 5 126.67


  • Bottle Size 750 ml
  • Case Size: 6 x 750ml
  • Cases Produced: 42
  • Cases Auctioned 30


  • Alc: 14.45 vol%
  • RS: 1.80 g/l
  • TA: 5.10 g/l
  • pH: 3.90

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