Matthew Jukes, 19+/20 With a thrilling perfume that resembles a lusty Morey-Saint-Denis more than a hulking Cornas, this sensual, pliable Syrah has embraced the multifaceted vintage conditions, unveiling an uncommonly prescient and enthralling wine.  Totally integrated tannins beneath a shimmering, black-fruited carapace of flesh and spice, this is a genial fellow and the most approachable and civilised Swartland creation in a decade. 

96 Tim Atkin MW "Double schist" says Gottfried Mocke of this wine, which combines grapes from Porseleinberg with 10% from Boekenhoutskloof's Roundstone property. Fermented with 65%whole bunches, it's a refined, perfumed Syrah that is only aged in foudres and larger barrels these days, showing subtle ginger and pepper spice, sculpted tannins and raspberry, plum and blackberry fruit. Way less meaty than the 2021 was at the same stage. 2026-32
 
93 Neal Martin – Vinous. The 2022 Syrah contains two-thirds whole bunches. It underwent natural fermentation in concrete vats, with 90% matured in 2,500 litre Stockinger foudres and 10% in Stockinger demi-muids for 18 months. This has a clean and precise bouquet with mainly red berry fruit, lightly spiced, hints of potpourri and garrigue percolating through with aeration. The palate is very elegant in style with finely chiseled tannins, quite tensile and energetic, closing with a peppery finish that doesn’t outstay its welcome. It boasts a wonderful, slightly chalky texture. This is well crafted and should age with style. 
 
93 James Suckling. A peppery and elegant syrah that has aromas of peppercorns, wild raspberries, chocolate orange and wild herbs. Full-bodied, tight and fine-grained, with a savory and more mineral finish. Around 60% whole bunch. Aged 18 months in foudres. Drink from 2025.