Boekenhoutskloof - The Chocolate Block 2022 (750ml)
Price: $35.99
| Producer | Boekenhoutskloof |
| Country | South Africa |
| Region | Western Cape |
| Varietal | Red Blend |
| Vintage | 2022 |
| Sku | 3552 |
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Boysenberry and dark cherry dominate an inviting nose, with gentle scents of violets and rose petals and intriguing whiffs of exotic spice. The brambly black and red fruits of the nose follow through with flavours of ripe plums, black currant, dried cranberries and blueberries. Slight hints of cured meat and espresso add complexity to the round, silky mid-palate. The mouth-coating texture of dark milk chocolate is balanced with fine, powdery tannins and fresh yet integrated acidity. The wine is medium-bodied, lithe, and elegant with licorice and subtle hints of crushed coriander and black cardamom lingering on a smooth, soft finish.
Syrah 77%; Grenache 9%; Cinsault 8%; Cabernet Sauvignon 5%; Viognier 1%
Boekenhoutskloof Description
The Chocolate Block 2022 marks our 21st vintage of this iconic wine and the first to fully utilise our new OXOline system within the renovated Maturation Cellar at Helderberg Winery. Cold winter conditions resulted in a slow start to the 2022 growing season with budding occurring 2-3 weeks later than average. This delay continued throughout with late veraison. Frequent rain showers ensured lush canopy growth which protected clusters from sporadic sunburn during the accelerated, hot December conditions and the heat peaks experienced during January. This vintage showed lower-than-average yields with fruit that was perfumed, aromatic and elegant with balanced tannins.
James Suckling: 91 Points
Bay leaves, currants and violets on the nose with a touch of iron. It’s medium- to full-bodied, balanced and supple. I like the herb and peppercorn freshness. Blend of 77% syrah, 9% grenache, cinsault, 5% cabernet sauvignon and 1% viognier.
Vinous: 90 Points
The 2022 Chocolate Block comprises Syrah (77%, which is slightly higher than usual), Grenache (9%), Cinsault (8%), Cabernet Sauvignon (5%) and Viognier (1%), with around 70% of the production estate-grown. It is whole berry fermented, matured in 95% used French oak using the "OXO" system to rotate the barrels. It has an attractive, well-defined bouquet with brambly red fruit, mocha and crushed violet scents (no aromas of dark chocolate). The medium-bodied palate has powdery tannins, very well-balanced and fresh, with a surprisingly tensile, engaging graphite-tinged finish. An exemplar of how to create a hugely popular brand whilst upholding quality.
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