Boekenhoutskloof Chocolate Block 2023 | South African Red Blend

Boekenhoutskloof was established in 1776 in the Franschhoek Valley, the historic farm was restored and revived in 1993. The name translates to "ravine of the Boekenhout" (an indigenous South African Beech tree). Winemaking is guided by technical director Marc Kent, who transformed the estate into one of South Africa’s premier producers.

While the winery is located in Franschhoek, fruit for The Chocolate Block is sourced almost entirely from Swartland, Porseleinberg & Goldmine, estate-owned farms featuring rugged blue schist, decomposed granite, and shale soils. These extreme dry-land terroirs yield small, concentrated berries with high tannin-to-juice ratios and distinctive mineral energy. Frenschhoek Cabernet, the small 8% Cabernet Sauvignon portion is sourced from traditional Franschhoek vines planted on sandy loam soils.

Grapes are hand-harvested in small crates from dry-land farmed bush vines. Sorting occurs immediately to ensure only clean, ripe clusters enter the cellar.

• Syrah 74% - The backbone. Gives the wine its deep ruby color, dark fruit notes (blackberry, plum), rich body, and black pepper spiciness.
• Grenache 11% - Adds juicy red fruit character (strawberry, raspberry), soft floral aromas, warmth, and roundness to the mid-palate.
• Cabernet Sauvignon 8% - Contributes firm tannic structure, palate length, subtle cedar oak notes, and aging potential.
• Cinsault 6% - Lighter red grape that lends aromatic lift, fresh acidity, and smooth redcurrant fruitiness.
• Viognier 1% - A aromatic white grape co-fermented to elevate perfume (jasmine/lavender notes) and stabilize color.

The Syrah and Viognier are co-fermented together in large concrete tulips and wooden vats using indigenous and selected yeasts. Grenache, Cinsault, and Cabernet Sauvignon are fermented separately. Extended skin contact allows gentle, thorough extraction without harsh, bitter tannins.

The component wines age for 12 to 14 months:

• Syrah, Grenache, Cinsault, and Viognier: Aged primarily in seasoned French oak barriques (225L) and large 2,500L French oak foudres to preserve primary fruit and purity.
  
• Cabernet Sauvignon: Aged exclusively in 100% new French oak to build structure.

After aging, the separate varietals are blended, gently fined with egg whites, and bottled with light filtration to retain maximum depth and texture.