Boekenhoutskloof The Chocolate Block presented in 1.5L Magnums.
The 2017 Chocolate Block is a blend of 64% Syrah, 14% Grenache, 11% Cinsault, 10% Cabernet Sauvignon and 1% Viognier. Due to the ongoing drought conditions, yields were again much lower, resulting in higher berry concentration and healthy grapes. The increased volume of both Grenache and Cinsault in the 2017 vintage blend certainly enhances the flavour profile significantly, with Grenache contributing exceptional fruit purity and Cinsault lending floral and ripe strawberry notes. Syrah remains the structural backbone. The Grenache was matured in 600L barrels to retain its unmistakable fruity aromas and a pronounced freshness. The wine matures in 1st (all of the Cabernet Sauvignon), 2nd and 3rd fill French oak barrels as well as 2500L French oak foudres for 12 months before it undergoes a light egg-white fining and filtration. Number of barrels produced: 2057
Also available in bottles, read more about The Chocolate Block here.