Boekenhoutskloof
Summary
Boekenhoutskloof, a boutique South African producer in Franschhoek Valley, crafts terroir-driven wines from strategic vineyard holdings across the Western Cape, specializing in Syrah from Swartland's shale soils, Cabernet Sauvignon from Stellenbosch, and Semillon from historic vines dating to 1902. Under cellarmaster Marc Kent's leadership since 1994, the winery employs minimal intervention techniques including whole-bunch fermentation, native yeasts, and gravity-flow processing to preserve vineyard character, while their Syrah-dominant Chocolate Block blend has become a signature ambassador for South African fine wine.
Heritage & Leadership
Boekenhoutskloof was established in 1776 in the Franschhoek Valley of South Africa's Western Cape. The farm's modern chapter began in 1993 when the property was extensively renovated and replanted. Marc Kent, who joined the winery in 1994, serves as the cellarmaster and driving force behind Boekenhoutskloof's winemaking program. In 1997, Kent and a group of investors purchased the estate, establishing the foundation for its current direction. Under Kent's leadership, Boekenhoutskloof has expanded its portfolio and vineyard holdings while maintaining focus on site-specific wines. The winery takes its name from the Boekenhout (pronounced Book-n-howed) trees that populate the Franschhoek Valley, and its distinctive label features seven chairs, representing the seven partners who established the modern iteration of the winery.
Vineyards & Wines
Boekenhoutskloof sources grapes from multiple sites across the Western Cape. Their home vineyards in Franschhoek provide fruit for their Semillon, while Syrah comes primarily from Porseleinberg in the Swartland region, where the winery owns a 173-acre property featuring weathered shale soils. Their Cabernet Sauvignon vineyards are located in the Helderberg area of Stellenbosch, benefiting from the cooling influence of False Bay. The winery produces a focused range of wines including single-vineyard Syrah, Cabernet Sauvignon, Semillon, and their widely recognized blend called The Chocolate Block, which features predominantly Syrah with supporting roles from Grenache, Cinsault, Cabernet Sauvignon, and Viognier. The Franschhoek Semillon comes from some of the oldest vines in South Africa, planted in 1902 and 1936, contributing to the wine's textural complexity.
Philosophy & Practice
Boekenhoutskloof's winemaking approach emphasizes minimal intervention to express vineyard character. For their Syrah, Kent employs whole-bunch fermentation with native yeasts in concrete vessels, followed by aging in large-format French oak foudres to preserve fruit purity. Their Cabernet Sauvignon undergoes extended maceration before aging in new French oak barriques for 22 months. The winery's Semillon ferments in barrel with a portion of skin contact, then ages on lees in a combination of new and used French oak. Boekenhoutskloof maintains a deliberate production scale to ensure quality control, with their flagship wines produced in quantities of approximately 1,000 cases each. The winery has invested in gravity-flow systems at their Franschhoek facility to handle fruit gently. Beyond their premium range, Boekenhoutskloof produces the Porcupine Ridge and Wolftrap labels, offering wines at more accessible price points while maintaining the house style of balance and regional expression.