2014 Boekenhoutskloof The Chocolate Block
Western Cape, South Africa

Always Syrah dominant as the wonderful bittersweet chocolate flavors derive from the Malmesbury Syrah, this blend also has some juicy dark berry and peppery flavors. Very food friendly as the wine's acidity is in balance. Roasted pork with sage, roasted lamb with rosemary, coffee and pepper rubbed roast beef, or roasted ice cream....just testing on the last one to see if you noticed.

2014 Boekenhoutskloof The Chocolate Block


$28.79 as part of a mixed case.

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Winemaker's Notes
"Bursts with raspberries, allspice and a grapefruit-cool-climate-Syrah typicity underscored by dark fruit and floral incense. Structurally more intense than recent vintages with the Porseleinberg Syrah starting to make an impact, with a refreshing acidity luring you back for more. The Viognier adds subtle hi-tone nuances to the aromatic profile and some textural qualities. Bitter dark chocolate on the palate with cold soaked game, black fruit, hints of smoky minerality and oak spice. A pure, focussed, textured and penetrating palate."

Technical Notes
"The 2013 Chocolate Block is a blend of Syrah (73%); Cabernet Sauvignon (12%); Grenache Noir (10%); Cinsault (4%) and Viognier (1%). This wine is the perfect example of identifying “undiscov- ered” parcels of vineyard with amazing potential and utilizing it to unleash its world class quality. The Syrah and Viognier fruit come from the Swartland with its unique growing conditions and dry- land farmed vineyards to ensure it deep-rooted vines and therefore optimal concentration of colour, flavour and tannin structure. The Grenanche Noir is sourced from Piekenierskloof (Citrusdal) with its very sandy soils and perfect terroir for ripening this grape varietal at an elevation of almost 800m. This batch was matured in 600L barrels to retain the unmistakable fruit and freshness on the cultivar. The Cabernet Sauvignon is sourced from Franschhoek and Stellenbosch. The Cinsault is from old bushvines in the Swartland and Piekenierskloof. The wine matures in 1st (all of the Cabernet Sauvignon), 2nd and 3rd filled French oak barrels (nine 2500L French oak foudres also came into production) for 16 months before it gets a light egg-white fining and filtration. 1742 barriques were selected for this wine."