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Marc Kent on winemaking: ‘You make it in your head first’
At a London tasting for the launch of the 2022 vintage, Boekenhoutskloof’s managing partner and technical director Marc Kent, alongside chief winemaker Gottfried Mocke, shared their philosophy on winemaking—one rooted in foresight, precision, and scientific rigour.

“You make the wine in your head before physically making the wine.” This is the guiding principle for Marc Kent, technical director and managing partner at Boekenhoustskloof. Alongside him is chief winemaker Gottfried Mocke, at the helm of their winemaking since 2015. They both see every decision—from vineyard to bottle—as part of a carefully considered process.
Speaking at a London tasting yesterday (4 January) they expanded on Boekenhoutskloof’s philosophy. Kent explained even he had never tasted all The Journeyman vintages side by side—until now.
The Journeyman has long been one of South Africa’s most elusive wines. “In 23 years, we’ve only managed to bottle seven vintages,” Kent reflected. “For the first four vintages of Journeyman, we never sold a bottle. We just gave it to our partners worldwide.”
For many years, Kent explained, South African wine was seen as either traditional or bulk-focused, with little space for experimentation. The country’s winemaking history is long, but modern recognition has been relatively recent, as producers have had to challenge perceptions around quality, consistency, and style. Estates often defined themselves by strict regional identity, reinforcing the idea that great wines had to come from a singular, established terroir.
Kent rejected this notion early on, determined to take a different approach. “In the early 90s, we were buying fruit from all over the Western Cape. People criticised that, as if it was a sin. All I wanted was the best possible fruit—I didn’t really care where it came from.” That philosophy led to years of trials with blending and vinification techniques.
“From 2002, I started experimenting. In 2005, I was finally happy I had something I was proud of,” he said.
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A meticulous process
Regarding the winemaking process, Mocke explained, technical precision is key. At Boekenhoutskloof, grapes are hand-harvested into small lug boxes, ensuring they arrive at the winery in pristine condition. Bunches are meticulously sorted before careful hand de-stemming, with only the highest-quality berries making the cut.
The next step is skin fermentation in French oak barriques, supplied by Tonnellerie Sylvain, a cooperage renowned for its ability to enhance structure without overpowering the wine’s natural character. These barrels are then integrated into the OXOline system, which allows subtle rotation 360 degrees.
This system, introduced to South Africa by Kent in 2002, plays a crucial role in tannin management. “This unique concept allows for soft tannin extraction from the skins while gently polishing the wines during fermentation,” Mocke explained. The technique is particularly effective for Franschhoek Cabernet Franc, helping to produce wines with delicate aromatics, fine tannins, and a nervy structure.
Post-fermentation, the wines are pressed and returned to barrique for 24 months of élevage, allowing them to develop complexity while maintaining their precision.

Tasting the vintages
Mocke’s meticulous approach is evident in each vintage. Regarding the 2020, he remarked, “The nose is very dark and intense, showing dark fruits galore, with whiffs of spice, perfume, tar and coffee.” On the palate, the wine is “seamless and smooth, luxurious and brooding, with the blackberries and brambles of the nose following through with fine nuances of cedar and graphite.”
The 2015 and 2017 vintages showed a “distinctive angularity—structured, precise, and firmly built”, one guest at the tasting remarked. By contrast, the 2020 vintage was described as “perfectly poised”, a testament to the evolution of the blend over two decades.
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