Detail
8 Ratings
Boekenhoutskloof the Chocolate Block

Winemaker's Notes

The top wines from Boekenhoutskloof are made in tiny quantities and have a fanatical following. Canny customers buy early to avoid disappointment. Chocolate Block has carved out an impressive niche for itself and still provides that deep, complex character and an enormous sense of fun that runs like a seam throughout the range. The estate wines are always in the premier league, a consequence of Marc’s passion and keen eye for quality, with the Syrah consistently being awarded the accolade of best Syrah from South Africa. Here we find judicious use of French oak barriques and progressive wine read more...making practices. The Chocolate Block is a blend of Syrah; Grenache Noir, Cabernet Sauvignon, Cinsault and Viognier. The Syrah comes from Malmesbury with its unique growing conditions and dryland farmed vineyards to ensure deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure.The Grenache (from some of the oldest vines in the country) is sourced from Citrusdal with its very sandy soils and perfect terroir for ripening this grape varietal. The wine is matured in 600l barrels to retain the unmistakable fruit and freshness of the cultivar. The Cabernet Sauvignon and Viognier come from the organic vineyards of Boekenhoutskloof and the Cinsault is from old bush vines on decomposed granite soils on Welbedacht in Wellington. The wine matures in 2nd and 3rd filled French oak barrels for 15 months before it gets a light egg-white fining. This wine has an excellent ageing potential and, once mature, will be the perfect accompaniment to rich, gamey dishes. (hide)

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    TASTING NOTES: The wine shows typical Malmesbury Syrah flavours on the nose with intense spicy notes which is supported by ripe plum, black fruit and violet aromas. The wine has a grippy acidity and well integrated tannins with a well textured and rounded mouth feel. The long, elegant and succulent finish with superb structure from the Cabernet Sauvignon leads us to believe that this wine has at least 8 years of aging potential. WINEMAKERS COMMENTS: The 2008 Chocolate Block is a blend of Syrah (69%); Grenache noir (12%); Cabernet Sauvignon (10%); Cinsault (7%) and Viognier (2%). The Syrah fruit comes from Malmesbury with its unique growing conditions and dryland farmed vineyards to ensure it deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure. The Grenanche noir (from some of the oldest in the country) is sourced from Citrusdal with its very sandy soils and perfect terroir for ripening this grape varietal. This batch was matured in 600L barrels to retain the unmistakable fruit and freshness on the cultivar. The Cabernet Sauvignon and Viognier come from the organically farmed vineyards of Boekenhoutskloof and the Cinsault is from old bush vines on decomposed granite soils on Welbedacht in Wellington. The wine matures in 2nd and 3rd filled French oak barrels for 15 months before it gets a light egg-white fining.

    about 2 years