John Szabo, MS

Another satisfying edition of the Chocolate Block by reliable Boekenhootskloof, made from 1/3 syrah with grenache,...

David Lawrason

The blend this vintage is syrah 64%, grenache 14%, cinsault 11%, cabernet sauvignon 10% and viognier 1%. It has a...

Michael Godel

Chocolate Block is Mark Kent’s syrah-led Rhôneish blend with 10 per cent cabernet sauvignon in the mix. There’s a...

Jason Solanki

This blend of 64% Syrah, 14% Grenache, 11% Cinsault, 10% Cabernet Sauvignon, and 1% Viognier has a medium-high intensity nose that seems shy, offering black currant, black pepper, cocoa, and smoky oak spice aromas, with much of the same on the nicely balanced, medium-full bodied palate. Tannins are refined while acids are fresh. Some savoury notes throughout, while the finish length is excellent. Tasted Oct/2019.

The Chocolate Block 2017