Los Olivos at the Yard in the heart of the charming and historic village of Franschhoek, surrounded by majestic mountains and nestled amongst magnificent wine estates.
Newly re-designed and completely modernised house with all bedrooms en-suite, a large open plan double volume lounge, kitchen and entertaining area with fully opening stacking doors connecting to a very spacious under-cover terrace, gallery and pool area with its wooden deck.
Client: Just Property
The Chocolate Block 2017
Syrah 64% Grenache 14% Cabernet Sauvignon 10% Viogner 1%
Total barrels 2057
The quest to understand the name of this wine and the wine itself is now the stuff of legend – While we are not about to reveal all, we can say that the style of the wine is a reflection of our belief that the Cape, with its Mediterranean climate, is eminently suited to blended reds. The make-up of this wine is tweaked from vintage to vintage to best reflect the season and the ancient vines of great character that are an integral part of the wine’s charm and personality.
The Chocolate Block
“Old Bones” Magwaca
Boxing star and WBF, IBF Intercontinental and WBA International bantamaweight champion Mzuvukile “Old Bones” Magwaca.
He is now learning to walk again after an operation to sort out his leg just above his knee, where an R4 rifle bullet broke his bones during a robbery. Learning to walk again does not necessarily mean that Magwaca will be able to box again.
Shot in studio.
Boekenhoutskloof Stellenbosch Cabernet Sauvignon
A refined, complex nose offers aromas of cassis, dark berry fruit, pencil shavings and whiffs of spicy tobacco. Fine-grained powdery tannins are juxtaposed against both black and red berry fruit, hints of thyme and graphite and a vibrant acidity on the midpalate. The wine is lithe and multi-layered with exceptional balance, showing fine texture and a youthful elegance, suggesting significant ageing potential. Red berry fruit persists on the finish with notes of garrigue and fennel seeds.
The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27° and 30° with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 20 months) in 60% new French oak barrique from our preferred coopers, Sylvain and Saury.
The Boekenhoutskloof Syrah is sourced from three different sites. We acquired two new properties in the Swartland (Porseleinberg and Goldmine) a few years ago for its unique terroir of rocky bedrock and decomposed mica schist soils. These vineyards contribute to a substantial amount of our current bottling, although the original Wellington vineyard still contributes roughly 40% of our Syrah.
The fruit from each site is vinified separately as each parcel shows distinctive and individual characteristics. The grapes are partially de-stemmed and ferment spontaneously in concrete tanks with a soft délestage 2-3 times a day. Once cuvaison has been completed, the wine is moved to large traditional 2 500L foudres and 600L demi-muids for further ageing for up to 18 months, depending on the vintage.
“Essay” refers to the popular abbreviation for South Africa (SA) as well as implying an “assemblage” or blending of things to create a whole greater than its parts.
ESSAY WINES consists of 2 blended wines produced in a Mediterranean style representing what we believe to be the best from our area, the Agter-Paarl. Our vineyards are unirrigated and planted on old Malmesbury shale soils producing wines with distinctive flavour and texture.
With the ESSAY WHITE, we try to produce a richer style of unwooded Chenin Blanc. The small portion of Viognier blended into the wine helps to flesh out the mouthfeel and adds inviting aromatics.
The ESSAY RED is our take on a southern Rhone blend: the wine shows ripe berry fruit and soft gentle tannins with a brush of fine oak. With a hint of spice and a little smokiness, this medium bodied red wine is smooth and packed with flavour.
Bastille Festival 2018
the popular Franschhoek Bastille Festival Food & Wine Marquee, situated at the Huguenot Monument.
Berets in hand.Red white and blue outfit planned to perfection. Now you’re ready to celebrate this year’s Franschhoek Bastille Festival, 15th and 16th July, in style!
One of the main sponsor Boekenhoutskloof Wine with Chocolate Block and Boekenhoutskloof range of wines.
Essay Shiraz Mourvedre & Grenache & Cinsault
This deep garnet blend is a medium-bodied red wine with an expressive nose and a soft, lush mouth-feel. The Shiraz gives ripre plum fruit and dark fruit notes on the nose and palate. Grenache softens the palate, adds floral notes and combines with Shiraz to form the back-bone of the blend. Mourvedre adds complexity with savoury, leathery and spicy aromas. Cinsaut lends red fruit and a soft, lush mouthfeel to the final blend. The overall wine shows depth and finesse, but with a lighter body and gentle tannins. Excellent as a sipping red wine, it will also go well with Asian foods, nodern fusion cuisine and Italian dishes.
- thank you Vanessa! I am glad you like it!March 9, 2015 - 12:38 pm by Sandro Tasso
- I liked your blog very much. I want to...March 6, 2015 - 12:07 pm by Vanessa Smith
- Thank you Gregory!December 23, 2014 - 3:05 pm by Sandro Tasso
- I love your blog I have read this article...November 14, 2014 - 3:04 pm by Gregory Smith