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Boekenhoutskloof Chocolate Block Syrah Grenache Cabernet

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Chocolate block? Sounds sexy doesn't it! Surely only very tasty wines come from a chocolate block. Suitably the wine itself is a rather juicy doozy, rich with plump yet savoury meaty flavours and flattering flows of spicy meaty fruit, finishing with proper firm tannins.

Admittedly it doesn't taste of chocolate but it is a lively mouthful of spicy goodness.

Winemaker's Notes

The quest to understand the name of this wine and the wine itself is now the stuff of legend – it's even launched a graphic novel (see here). While we are not about to reveal all, we can say that the style of the wine is a reflection of our belief that the Cape, with its Mediterranean climate, is eminently suited to blended reds. The make-up of this wine is tweaked from vintage to vintage to best reflect the season and the ancient vines of great character that are an integral part of the wine's charm and personality.

An exotic and vibrant vintage with an iron edge running alongside the inky core of prunes, mulberries, cloves and boasting floral notes. Firm ripe tannins on the palate covered by plums, blackberries and olive tapenade. Textured, composed and seamless in style.

The 2013 Chocolate Block is a blend of Syrah (71%); Cabernet Sauvignon (12%); Grenache Noir (11%); Cinsault (5%) and Viognier (1%). This wine is the perfect example of identifying “undiscovered” 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 dryland 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. 1511 barriques were selected for this wine.

Alcohol: 14.91%

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