The Chocolate Block 2003

Boekenhoutskloof, fact sheet (hentet 18. okt. 2026): 2003 Boekenhoutskloof The Chocolate Block – område: ikke angivet; druer: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Viognier; alkohol 14.8%. Producentens noter (engelsk): The Chocolate Block is a blend of Grenache, Syrah, Cinsault, Cabernet Sauvignon and a hint of Viognier. The Viognier and Cinsault components were sourced in Wellington, the Cabernet and Syrah in Malmesbury and the Grenache from an old block in Citrusdal. All were fermented separately; the Syrah component undergoing a natural fermentation. After alcoholic fermentation, malolactic fermentation was completed spontaneously in used French casks and left on these lees for fifteen months. 81 barrels were selected for the final blend. After blending the wine was egg-white fined and received a coarse filtration into the bottle.