From: Franschhoek Valley, South Africa
Varietals: 74% Syrah, 10% Grenache, 8% Cinsault, 7% Cabernet Sauvignon, 1% Viognier
Taste & Critical Acclaim: The nose is dark, intense and brooding with aromas of black cherries, cardamom, sweet tobacco, espresso and subtle whiffs of perfume. The dark fruit character of the nose follows through onto an exceptionally complex, juicy palate with gentle nuances of ripe plums, violets, black olives, cloves, and licorice. The mid-palate is focused, lithe and elegant with very fine, cocoa powdery tannins. The wine is medium bodied, very balanced with an earthy, layered character, covering the entire spectrum of berry fruit - from tart red plums to rich blue and black berries. The finish is svelte, clean and dry, peppery and lingering, with hints of dried cranberry, tar, graphite and smoke. - Winemaker Notes
91 Points James Suckling
An inviting nose of pitted cherries, sliced plums, white pepper and tobacco leaf. Medium-bodied with silky tannins. Juicy and savory with nicely ripened red and black fruit. Subtle spice and cocoa undertones.
90 Points Vinous
The 2021 The Chocolate Block had been bottled a month before my visit. The Grenache and Cinsault plus part of the Syrah comes from Boekenhoutskloof's own vines and the remainder from purchased fruit. It undergoes whole berry fermentation and aged for 14 months in French oak.
Pairing: Go for pairings that lean into smoky, rich flavors. BBQ, bison steaks with wild rice, smoky eggplant croquettes, smoked paprika cheese skewers, braised short ribs with anchovies, wine-braised oxtail (check out the recipe below), slow-braised lamb shanks, merguez sausage, and even homemade burgers or grilled foods that lean into a little bit of char and a whole lot of goodness.
Wine-Braised Oxtail
By Melissa Clark
About. Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek Valley, the farm’s name means “ravine of the Boekenhout” (pronounced Bookn-Howed). The Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making– the chairs on the wine label are a nod to this history.
In 1993, the farm and homestead were purchased and restored, and a new vineyard planting program was established that now includes Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon, and Viognier. Today, Marc Kent is the owner, chief winemaker, and driving force behind the dynamic farm. The wines produced here are certified sustainable by the Integrated Production of Wine, and Boekenhoutskloof is a founding member of the Franschhoek Mountain Conservancy.
About the region.
