The Boekenhoutskloof Chocolate block fruit has been sourced from a specific site in Wellington since 1998, because of the unmistakable character that the decomposed granite exhibits. The SH-21 clone was planted on this SE-facing slope in 1993 to maximize the cooling effect of the prevailing easterly wind. In 2012 the fruit was harvested over a period of eight days starting on February 27th. The complexity of this wine also benefits from the diversity in grape maturity from the five different picks. The fruit is kept in the cold room overnight before it gets sorted and crushed into concrete fermenters. A small percentage of whole bunches were put into the bottom of the tank of some batches to get a slight effect of carbonic maceration. After 4 days of cold soaking, the fermentation starts by only using native yeasts.
The primary fermentation is done within two and a half weeks with the temperature that peaks at around 28-29°C. During the fermentation the wine gets a delestage 2 – 3 times per day. It also received a post-fermentation maceration for another week before being pressed to 2nd filled Saury barrels to undergo MLF.
Tasting Notes: Dried cranberry, blackcurrant, white pepper and the typical intensity of violets on the nose. Cured meat backed with loads of dark fruit dominates a palate lined with strikingly fine tannins and a graphite edge.
Alcohol: 14.81% vol