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With a previous vintage described as possibly the world’s best Semillon, Boekenhoutskloof Semillon 2021 continues in a similar vein. Old vine Semillon and 2% Muscat of Alexandria added for acidity and aromatics combine to produce this complex, rich but tangy white wine that is very food-friendly
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| Wine Style | White Wine, Rich Creamy White |
|---|---|
| Grape Variety | Semillon, Muscat of Alexandria |
| Wine Region | Franschhoek |
| Country | South Africa |
| ABV | 13.6% |
| Oaked | Yes |
| Cork | Yes |
| Lifestyle | Vegan, Organic |
| Volume | 75cl |
Boekenhoutskloof Semillon has previously been described as possibly one of the world’s best Semillons and it just seems to get better each year. The old vines from one of the oldest vineyards in South Africa and the alluvial soils add to the complexity, texture and ageing potential of the wine. Some of the Semillon vines have naturally mutated to Semillon Gris, a grape that give the wine more structure and can add a slight pink tinge to the colour. It also brings great ageing potential to the wine. In 2021 2% of old vine Muscat d’Alexandrie was added for its acidity and aromatics.
Boekenhoutskloof Semillon 2021 manages to combine the richness and waxy texture of Semillon with crisp acidity and aromas and flavours that are predominantly of citrus fruits – grapefruit and lemon – though many other flavours are evident like mandarin orange, chamomile, apple and lemongrass with hints of nuttiness, salinity and minerality. The wine is part matured in oak but at low temperatures so there is little extraction and the effect on flavours is more buttery than spice and toast. The oak does contribute however to the lovely creamy texture of this wine. Any richness is beautifully balanced by a tangy acidity. Lovely long and complex finish. Bear in mind that the comments in the Awards tab about the embryonic state of this wine were written in April 2024 and the extra in bottle means that Boekenhoutskloof Semillon 2021 is drinking beautifully now – though it will develop further over the next few years.
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. 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.
“The wine is bright and pale straw in colour. A shy nose at first, opening up and showing aromas of melon, acacia flower, kumquat, and whiffs of ginger spice, jasmine and apple blossom. The palate is pure and elegant, with flavours of poached pear, quince, starfruit and fresh lemon, and subtle oaky nuances lending complexity. The natural acidity is well balanced on a medium-bodied, textured midpalate. The wine is understated and gentle, with hints of angelica and chamomile lingering on a saline, slightly spicy finish.”
Don’t serve this wine too cold as you will hide all its complex aromas and flavours. Recommended to enjoy on its own or with food including fleshy fish, chicken, mildly spiced curries, Thai and Japanese dishes.
Serve at: 12 – 16°C
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