2023 Boekenhoutskloof The Chocolate Block

93 POINTS

Julie Sheppard - Decanter

This top South African red blend consistently delivers. The 2023 vintage is 74 %Syrah, 11% Grenache, 8% Cabernet Sauvignon, 6% Cinsault and 1% Viognier, with 70% of the fruit sourced from Boekenhoutskloof’s Porseleinberg and Goldmine properties in Swartland. Savoury aromas of crispy bacon and an ashy, dried herb note sit alongside the bright black and blue berry fruit, with a perfumed hint of red cherry. The palate is very satisfying, with its savoury but silky dark fruit, with hints of red liquorice and bramble, all supported by supple tannins. Expansive but elegant, with lively acidity adding freshness. The long finish is laced with black spices and cherry. Aged in French barriques for 12-14 months; 4,043 barrels produced.

92 POINTS

James Suckling

This is wonderfully fragrant, with attractive notes of olive, mulberry and peppercorn. It’s juicy, medium- to full-bodied and very bright, with fine-grained tannins and a lively finish. 74% syrah, 11% grenache, 8% cabernet sauvignon, 6% cinsault and 1% viognier. Delicious already.

91 POINTS

Neal Martin - Vinous

The 2023 The Chocolate Block, arguably the Cape's most successful brand in terms of both quantity and quality, is a mixture of 70% estate fruit (mainly from Porseleinberg) and 30% from partnership vineyards on reddish soils that have supplied fruit for 15 to 20 years. It matured for 12 to 14 months in 95% used barriques. Fruit picked after the rains was not included in the blend. The 2023 has a fresh nose with redcurrant and pomegranate fruit, earthy notes and a touch of tea leaf. The palate is medium-bodied with crunchy red fruit and fine acidity, fresh and vibrant with brown spices and black pepper toward the finish. According to the label, production totaled 4,043 barrels in this vintage—it is some achievement to produce a label of such scale at this level of quality. The Cape couldn't ask for a better ambassador.

91 POINTS

Monica Larner - Robert Parker Wine Advocate

With an ample 1.2 million bottles made, the Boekenhoutskloof 2023 Swartland The Chocolate Block is one of South Africa's most popular restaurant and retail wines. The blend is 74% Syrah, 11% Grenache, 8% Cabernet Sauvignon, 6% Cinsault and 1% co-fermented Viognier. Eighty percent of the grapes are farmed by the in-house team. No new oak is used except for the Cabernet Sauvignon, and the rest sees neutral barrel. Proprietor Marc Kent says the wine is on its way to officially becoming organic. People underestimate the influence of the Cinsault, he says. It takes away from the roughness of the other grapes, and along with Grenache, creates a more perfumed style of wine. The Chocolate Block is its own brand, representing a fruit-forward, accessible and food-friendly red wine with medium-plus texture and pleasant softness.