A stylish red that's fresh and focused, showing expressive aromas and flavors of blackberry, dried lavender, espresso and iron in a well-knit, medium- to full-bodied frame. The long, creamy finish is loaded with spice box and sweet smoke accents. Syrah, Grenache, Cinsault, Cabernet Sauvignon and Viognier. Drink now through 2027 – Wine Spectator, 92 Points.

WINE INFORMATION

The Coastal Region of South Africa boasts a variety of soils and microclimates, so it is home to an unusually high number of grape varieties.  As one moves inland from the coast, mountains rear up and their lush valleys are home to vineyards.  The Mediterranean climate with intense African sunshine is replaced by cooler conditions that allow for long, slow ripening.  Many soils are based on decomposed granite; others are sand, chalk, or clay based. 

Boekenhoutskloof was founded in 1776 in a corner of the lovely Franschhoek Valley; its name means “ravine of the Boekenhout,” a local beech tree hignly prized in furniture making.  The farm was purchased by a group of investors in 1993 and substantially replanted.

Like many South African wineries, Boekenhoutskloof is heavily involved in the preservation of local flora, especially Fynbos and Erica.  The estate’s own vineyards are located in Franschhoek and Paarl and are organically farmed.  The Chocolate Block, however, is made from “undiscovered” parcels of vineyards.

Grapes for this wine come predominantly from the estate’s vineyards. After harvest, all grapes were vinified separately: the Syrah and Cinsault grapes were matured in a combination of seasoned 2,500L French oak foudres and barriques; the Grenache grapes were matured in seasoned 600L demi-muids; the Cabernet Sauvignon grapes were the only ones exposed to new French oak barrique. The elevage ranged between 11 & 14 months, depending on component and vineyard parcel.

Charcuterie, Cheese, Grilled preparations, Hearty stew, Mushrooms, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce