Boekenhoutskloof The Chocolate Block 2019
From John Platter’s South African Wine Guide 2020 Winery of the Year
The 2019 Chocolate Block is made primarily with Syrah (71%) and smaller proportions of Grenache, Cinsault, Cabernet Sauvignon and just 1% of aromatic white varietal, Viognier. The nose is dark, intense and brooding with aromas of black cherries, cardamom, sweet tobacco, espresso and subtle whiffs of perfume. The dark fruit character of the nose follows through onto an exceptionally complex, juicy palate with gentle nuances of ripe plums, violets, black olives, cloves, and liquorice. The mid-palate is focused, lithe and elegant with very fine, cocoa powdery tannins. The wine is medium bodied, very balanced with an earthy, layered character, covering the entire spectrum of berry fruit - from tart red plums to rich blue and black berries. The finish is svelte, clean and dry, peppery and lingering, with hints of dried cranberry, tar, graphite and smoke. Enjoy with roast beef or game. Drink now until 2025+.
Boekenhoutskloof Chocolate Block is made by Marc Kent, one of South Africa's legendary winemakers. The Chocolate Block has rightfully earned it reputation as one of the UK's most popular and exclusive wines. This beautiful blend is always in demand with this latest vintage likely to be the most popular yet. By early accounts, 2019 is proving to be another good vintage for Syrah with pronounced black fruit flavours and a classic black olive nuance. The predominant variety (71%) displays a beautiful inkiness in the glass. The Grenache vineyards on Porseleinberg are becoming well-established, and this variety is undoubtedly the bright, perfumed star of the blend revealing an old, Châteauneuf-du-Pape-like charm. Old vine Cinsault remains an unheralded gem which effortlessly knits the wine together and establishes a refined elegance. At merely eight percent of this finite variety grown within the appellation, Cabernet Sauvignon is essential in providing structure and grip to the blend. Syrah and Cinsault were matured in a combination of seasoned 2,500L French oak foudres and barriques. Grenache was matured in seasoned 600L demi-muids. Cabernet Sauvignon was the only component exposed to new French oak barrique. The elevage ranged between 13 & 16 months, dependant on component and vineyard parcel. 2414 barriques were selected for this 2019 vintage.