At a glance

Producer

Beyerskloof

Region

Stellenbosch, South Africa

Grape variety

Field Blend (typically includes Pinotage, Cabernet Sauvignon, Merlot, Shiraz, and others)

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$18-35 (secondary market, as this wine is no longer in commercial release)

Tasting profile

Muted black/red fruit, earthy, dried herbs; noticeable tertiary notes (leather, tobacco, forest floor), softened tannins

Evolution: Moved from primary fruit and spice notes to tertiary/earthy complexity; some bottle variation likely

At peak: At peak 2013-2015; now shows greater softness, less definition

Structure

Acidity

Medium; originally fresh, now more mellow

Tannins

Soft, integrated; may fade further with time

Alcohol

Moderate (13.5-14.5%)

Aging potential

Originally 5-8 years; currently beyond intended peak but still drinkable if properly stored

Drinking window

Peak drinking

2013 to 2015

Optimal window

2011 to 2016

Current status

At or past peak; drink now if well cellared

Current condition

May show tertiary notes; freshness diminishing; immediate consumption recommended

As a field blend from Beyerskloof, the wine is designed for moderate aging. By 2024, a 2008 vintage will almost certainly have passed its optimal window, exhibiting fully mature to declining qualities. Preservation of freshness and structure depends heavily on storage; most bottles should be consumed soon to avoid deterioration.

Food pairing

Roast lamb, venison, game bird, earthy vegetable dishes, mushroom risotto

Serving

Decant

Yes (30 minutes) — The wine is 17 years old and may benefit from decanting to enhance its aromas and flavors, despite having soft, integrated tannins.

Sustainability

Sustainability score: 7/10

Beyerskloof employs water-wise irrigation, natural cover cropping, biological pest management, and responsible energy use; packaging utilizes lighter bottles and local materials.

Beyerskloof demonstrates above-average sustainability within South Africa through IPW compliance, efficient vineyard management, and innovative packaging. Not fully organic or biodynamic, but practices include eco-friendly viticulture, minimal chemical inputs, and local sourcing measures. Their efforts lower the overall carbon and environmental impact, though export to distant markets increases the footprint relative to local consumption.