Description

"4% Syrah, 11% Grenache, 8% Cabernet Sauvignon, 6% Cinsault and 1% Viognier. Hand-harvested fruit with whole-berry fermentation, keeping the varieties separate, in a combination of concrete and stainless-steel tanks using ambient yeasts. Then transferred to seasoned 225-litres French barriques for up to 13 months. Winemaker Marc Kent. Vegan. RS 2.6 g/l.
Now all Swartland! This blend has traced the history of recent red-wine fashion. Pure and fresh and beautifully balanced... Drink to 2030."
17 points.
Jancis Robinson MW, jancisrobinson.com (November 2025)

The Chocolate Block 2018 is a blend of Syrah (69%); Grenache Noir   (13%); Cinsault (9%) Cabernet Sauvignon (8%);  and Viognier (1%). This vintage is unique in the sense that all the grapes for our blend are now grown in the Swartland, hence its wine of origin certification. 

The nose is dense and brooding, yet opulent, with its compote of dark, ripe plums and blackberry and attractive whiffs of liquorice, violets, cocoa and mint. The black fruit and perfume of the nose follow through onto a rich, savoury palate with flavours of dark cherry, red currant, black olives and cured meat. Fine-grained, svelte tannins are in perfect balance with the lemony acidity, lending complexity to the mid-palate. The wine is full-bodied with a rich, smooth mouthfeel. The finish is charry and long, with hints of maraschino cherry, pimento olives and sweet tobacco.