BOEKENHOUTSKLOOF The Chocolate Block 2019 MAGNUM

Description

Boekenhoutskloof’s The Chocolate Block 2019 is a well-known Mediterranean-style blend from the Franschhoek valley in South Africa. This vintage is led by Syrah, supported by Grenache, Cinsault, Cabernet Sauvignon, and a small amount of Viognier. The fruit is sourced from specific parcels across the Western Cape to maintain its distinctive character.

The wine is aged in French oak for 16 months, which helps integrate the flavours and soften the tannins. It is a medium-to-full-bodied red, showing dark fruit notes of blackberry and plum, mixed with hints of black pepper and the earthy, cocoa-like tones that give the wine its name. It is a reliable, structured wine with a long finish that works exceptionally well with grilled meats and hearty stews.

THE WINE ADVOCATE 90+ points
Reviewed by: Anthony Mueller
Drink Date: 2021 - 2032
Made from a blend of 71% Syrah, 11% Grenache, 9% Cinsault, 8% Cabernet Sauvignon and 1% Viognier, the 2019 Chocolate Block begins with a broad, juicy nose of spiced plum, blackberry compote, fresh cracked black peppercorn, dusty purple flowers and hints of baking spices. Medium to full-bodied, the wine initially expresses fresh, ripe and juicy dark fruit tones with an undercurrent of black and red spice before firm tannins grip the gumline. The wine concludes with a dusty and spicy finish and a lingering tannic edge. The wine spent 13 to 16 months in barrels before being blended. Almost 250,000 bottles were filled.

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ABOUT BOEKENHOUTSKLOOF
Boekenhoutskloof is a landmark South African estate based in Franschhoek, renowned for producing bold, flavour driven wines that combine ripe fruit intensity with savoury complexity and ageing potential. The domaine emerged in the 1990s and quickly established a distinctive voice through both single variety bottlings and blends, most famously The Chocolate Block, which helped introduce international audiences to a modern South African style grounded in careful vineyard selection.

Ownership sits with a private company whose long term steward has been Marc Kent, a dynamic figure responsible for shaping the brand identity and commercial strategy. In recent seasons the technical leadership has been strengthened by the arrival of Gottfried Mocke as head winemaker, working with an experienced cellar team to refine parcel level practice and to enhance expression of site. Family and senior staff remain closely involved in vineyard planning and quality oversight, ensuring continuity of vision.

Vineyards are a mix of estate blocks and long term grower partnerships across Franschhoek, the Swartland and other South African districts. The winery sources fruit from diverse soils and microclimates, selecting sites that contribute structural depth, aromatic lift and textural interest. Varieties include Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache and several white varieties such as Viognier and Semillon. Viticulture emphasises low yields, canopy management and selective hand harvesting to capture optimal ripeness and preserve natural acidity.

Winemaking is parcel by parcel with rigorous sorting, small batch fermentations and attentive extraction to retain aromatic clarity while building tannic structure. A variety of vessels are used in fermentation and élevage, and oak regimes are chosen to support texture without obscuring site character. Blending trials and sensory evaluation guide final assemblages, balancing generosity with freshness.

Stylistically Boekenhoutskloof offers wines that range from plush, spice driven Syrah and structured Cabernet led blends to fresher whites with floral and stone fruit notes. The Chocolate Block exemplifies the house style with dense dark fruit, spice, cocoa and a savoury finish. Under current stewardship the estate continues to combine bold flavour, technical rigour and a strong sense of place, securing its status among South Africa’s most influential producers.