The Chocolate Block Boekenhoutskloof 2024

The Chocolate Block Boekenhoutskloof, Swartland, South Africa, 2024 

Grapes: Syrah (73%), Grenache (11%), Cabernet Sauvignon (10%), Cinsault (5%), Viognier (1%) matured in mostly seasoned oak for 12-14 months. Only the Cabernet variety sees new French oak. After 10 years, the Porseleinberg and Goldmine farms now represent about 60% of the fruit in the final blend. Sustainable viticulture. Winemaker Marc Kent.

Producer's Tasting Note: 

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.

Critics' Tasting Notes:

"This creamy, medium-bodied red has aromas of dark cherries, blueberries, cracked pepper and thyme. It’s juicy and smoothly integrated with tasty savory undertones to the dark fruit. Drink now."

92/100 points, James Suckling, August 2025

"The Chocolate Block is one of South Africa's most successful reds, and deservedly so. Produced in substantial volumes of one million bottles for a wine at R300, it's a stylish cuvée of Syrah, 11% Grenache, 10% Cabernet Sauvignon, 5% Cinsault and 1% Viognier, all of it sourced from the Swartland. Spicy, perfumed and sweetly wooded in 6% new wood, it has succulent strawberry, raspberry and ginger flavours, fine tannins and well-integrated oak."

93/100 points, Tim Atkin MW, August 2025

Food Match: Braised lamb shanks, venison, spicy lamb tagine, stews & casseroles, hard mature cheeses, dark chocolate desserts