The Chocolate Block 2020

The nose is dark and brooding and entices with its black fruit aromas and hints of pepper and spice. The blueberry and blackberry of the nose follows through onto a layered, full palate with flavours of dark plums and notes of dust, graphite and cocoa nib. The wine is focused and elegant, with fresh yet integrated acidity and fine-grained tannins, adding to exceptional structure. Black currant and milk chocolate linger on a silky finish.

A Tour of the Boekenhoutskloof Cellar and Winemaking Process

The wine with a global following that might be better than chocolate

Shale & Mica- Schist, Table Mountain Sandstone and Granite

Very varied but Swartland almost all dry-farmed bush vines.

Grapes are cooled in our cold room then transferred to our stainless steel and concrete tanks for fermentation. A combination of partially destemmed and whole-bunch clusters ferment spontaneously with minimal sulphur additions and no acidification. A soft délestage is performed 2-3 times per day.

Syrah is the predominant variety on both farms and accounts for a 73% contribution to the blend. Grenache (11%) from bush-vines on Porseleinberg is the subtle superstar of the blend that offers a perfumy brightness and allows the wine to deliver a gastronomic texture. The moderate conditions were a welcome relief for Swartland Cabernet Sauvignon (7%). The cooler, balanced growing season was particularly beneficial in providing a more elegant, old-world style of the variety. In summary: 2020 is a vintage which shows exceptional balance and texture with a youthful elegance. These hallmarks certainly favour significant ageing potential.

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 11 & 14 months, dependant on component and vineyard parcel. 2982 barriques were selected for our 2020 vintage.

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 11 & 12 months, dependant on component and vineyard parcel.

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