2010 The Chocolate Block

72% Syrah, 13% Cabernet Sauvignon, 7% Grenache Noir, 6% Cinsault and 2% Viognier. The Syrah fruit came from Franschhoek, Swartland, Citrusdal, and Wellington. The old-vine Grenache Noir was sourced from Citrusdal, with its very sandy soils and perfect terroir for ripening this grape varietal. Cabernet Sauvignon and Viognier were from the organically-farmed vineyards of Boekenhoutskloof, whilst Cinsault was from old bushvines on decomposed granite of Wellington. All grapes were hand-harvested and all ferments used natural yeast with the exception of the Cabernet Sauvignon which was inoculated with a commercial strain. The wine matured in second- and third-filled French oak barrels for 18 months, except the Cabernet Sauvignon component which matured in new oak. Winemaker Marc Kent. TA 5.8 g/l, pH 3.85, RS 2.4 g/l. Racy and with lift. Quite angular and punchy. Much more structure than in the early vintages. Good, satisfying stuff with excellent persistence. (JR)