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Boekenhoutskloof The Chocolate Block Red Blend 2011

Other Red Blends from South Africa
    14.24% ABV
    • TP91
    • WS88
    • RP90
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    14.24% ABV

    Winemaker Notes

    The influence of the Grenache's red fruits on this wine is striking. The nose shows an abundance of redcurrant, plums, crushed rock, and an array of spices. The floral notes adds to its complexity. The freshness of the wine puts its head in front of the previous vintages. Spicy oak aromas cover a rounded mid-palate that reveals layers of fruit with intense purity. Textured, composed and seamless in style.

    Critical Acclaim

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    Boekenhoutskloof

    Boekenhoutskloof

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    Boekenhoutskloof, South Africa
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    The name "Boekenhoutskloof" comes from the Cape beech, or Kaapse boekenhout, a tree indigenous to Franschhoek and once used by the Cape Dutch for furniture making. It is pronounced, not easily, bok-un-hoatscloof. The winery's white-washed, Dutch-style farmhouse, dated 1771, once stood in an orchard; pears still plump up in the trees around it. Kent and his partners, including South Africa's consummate ad-men John Hunt and Reg Lascaris, have never advertised the wine. And still the bottles - each with a sleek hand-torn label picturing seven different Capestyle chairs, one for each partner - keep selling out.

    Kent is now studying to be a master of wine, one of three in South Africa taking the seriously competitive international course rather than the regional one. He's not got hubris enough to presume the post himself; he's already saturated in the business of making Boekenhoutskloof, as well as the winery's second label, Porcupine Ridge.

    While he sounds casual about his craft ("It's a series of decisions, and when you make them"), small details give away his obsessive streak. His dogs are called Petrus and Gaja.

    South Africa

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    With an important wine renaissance is in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

    Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    RGL0211531SX_2011 Item# 124149