The latest release of The Chocolate Block - the 2022 vintage - is the wine’s 21st release.

How time flies.

It is also the first to fully utilise the newly renovated Maturation Cellar at the Helderberg Winery. Exciting times at the constantly evolving and developing team at Boekenhoutskloof.

Situated in the majestic Franschhoek valley, Boekenhoutskloof was founded in 1776 and derived its name from the Cape Beech tree, ‘Boekenhout’. Appreciated for its use in furniture making, this distinctive tree is often found in the valley’s ravines. After undergoing some serious restoration in 1993 by a group of visionaries (led by Marc Kent), the farm initiated a new viticulture scheme, encompassing varieties such as Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon, and Viognier.

With their unwavering commitment to quality and a keen understanding of the terroir, they breathed new life into Boekenhoutskloof, setting the stage for a winemaking renaissance.

Grapes are whole-berry fermented in a combination of concrete and stainless steel fermenters with no additions being made. After spontaneous fermentation, most of the juice - about 95% - was transferred to seasoned 225L French barriques with the remaining put into new 225L French barriques. 

The aging ranged between 12-14 months, depending on variety.

The blend is mostly Syrah in the 2022, with the rest of the blend made up with Grenache, Cinsault, Cabernet Sauvignon, and a dash of Viognier.

Tasting Note: Boysenberry and dark cherry aromas lead the nose, complemented by delicate violet, rose petals, and spice. On the palate, the rich brambly fruits show notes of ripe plums, blackcurrant, dried cranberries, and blueberries. Unmistakable hints of cured meat and espresso add depth to the velvety mid-palate. Luscious dark milk chocolate is balanced by fine, powdery tannins and a fresh, yet integrated, acidity. Medium-bodied, lithe, and elegant with a silky texture.

Alcohol: 14.5%

Blend: Syrah, Grenache, Cinsault, Cabernet Sauvignon, Viognier