Tasting Notes
The story
Boekenhoutskloof in the beautiful Franschhoek valley in South Africa is perhaps best known for its iconic red blend, The Chocolate Block, but as we like to bring you wines that are less widely available, we have selected this amazing Semillon blend (4% Sauvignon Blanc was added to this vintage for its acidity) for our portfolio.
Boekenhout is an indigenous Cape Beech tree greatly prized for making fine furniture. The Boekenhoutskloof label features seven chairs, in the words of the winery "to pay tribute to the skills of 18th century craftsmen and their achievements in creating beauty from natural sources, just like the pursuit of fine wine-making."
Marc Kent is the chief winemaker and driving force behind Boekenhoutskloof. He likes to experiment with the unconventional but his principal commitment is to quality. He is also involved with
Domaine Gayda whose beautiful
Cabernet Franc and
Viognier we stock; these wines also reflect Marc's commitment to quality.
The wine
This fabulous white wine is increasingly popular with customers.
Like the 2013, this vintage is bright gold in colour with the richness and texture of white Burgundy. It is made from Semillon which, like Chardonnay, has an affinity to oak and is very nutty and minerally on the nose with hints of lemon, apples and fresh straw. Boekenhoutskloof wines are well made using organic principles and minimal intervention; that approach and the use of grapes from old bush vines makes for intense flavours and good structure. The dominant flavours are lemon and minerality. Though new oak barrels are used the wines are matured at low temperatures so there is little extraction and the effect on flavours is more buttery than spice and toast. The wine has a lovely creamy texture and a richness which is balanced by a tangy acidity. Lovely long and complex finish. Delicious.
This wine, which usually needs six or seven years before reaching its peak, is drinking beautifully now and will develop a little more over the next few years.
Serving suggestion - do not serve this wine too cold as you will hide all its complex aromas and flavours.
Food Pairing
Recommended to drink with fish, especially more fleshy fish, chicken, mildly spiced curries, Thai and Japanese dishes
Producer's Notes
"The nose shows a melange of freshly squeezed citrus, pear, orange blossom, lemon curd and honeysuckle. The bright yellow fruit follows through onto a vibrant yet elegant palate with a richly textured mineral core, a firm structure and soft, balanced acidity. The use of French oak is evident from the hints of vanilla and almonds which lifts the palate in such a subtle way. The wine has a long, dry, nutty, spicy finish with peach blossoms and hints of marzipan lingering in the mouth."
Awards
93 points Wine Spectator 2016
"Lovely peach, clementine and nectarine flavors form the core, accented by jasmine, white ginger and honeysuckle notes. The long finish has a waxy edge, while a quinine streak cuts through the middle. Distinctive and should age nicely. Drink now through 2022."
88 Points The Wine Advocate, Robert Parker Apr 2017
"... It has an attractive bouquet with stone fruit, nectarine and Mirabelle, just a hint of melted butter. The palate is well balanced with praline, almond and a touch of nougat on the entry, quite sweet and generous, when perhaps I would have like more austerity and precision to come through on the finish..."
Also from The Wine Advocate, Robert Parker Nov 2015:
"It might remain unpronounceable to many (including myself), but things are changing at Boekenhoutskloof. Of course, Mark Kent is still captain of the ship, though the big news was Chamonix winemaker Gottfried Mocke coming on board... As one of Franschhoek's finest winemakers as evidenced by his raft of outstanding white at Chamonix, it represents a bold move, consolidating Boekenhoutskloof's position at the top of the South African wine scene. It is perhaps indicative of Mark Kent's continued move away from the bigger style reds that once formed the foundation of their range, the wines now finding more finesse and detail, partly through their increasing use of concrete eggs and wooden foudres... Exciting times ahead."
