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Boekenhoutskloof The Chocolate Block
Why do we love it so much? The blend of Syrah, Grenache, Cabernet Sauvignon, Cinsault and a splash of Viognier. The combination works, producing a powerful wine with good fruit and some spice tempered by flavours of dark chocolate. We give them full marks for the name and the presentation too! Give it a try.
Product Description
Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek valley, the farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed). Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making. This svelte lady is the figurehead of Boekenhoutskloof. She is an adaptation of an early silver hallmark of the Cape of Good Hope and she carries the dove of peace and hope. Guarding over Boekenhoutskloof, she represents intrinsic quality, which we prize above all else. The Cape winelands are located in the Cape Floral Kingdom, one of six such plant kingdoms in the world. It is the smallest yet richest, home to some 9 600 plant species – more than are found in the entire northern hemisphere. This makes the Cape Floral Kingdom a world heritage site. In the interests of conserving this unique biodiversity, Marc Kent is the chief winemaker and driving force behind the dynamic farm. A maverick spirit, Marc is unafraid to experiment with the unconventional, but his principal commitment is to quality on every level and in every detail.
Massive floral perfume with underlying redcurrant, cedar, black pepper, coriander spice and hints of Turkish Delight. The macerated red fruit carries through onto a palate layered with marzipan, minerals and a superb velvety structure. Textured, composed and seamless in style.
Grilled Lemongrass Beef
Cooking Time: 01 hrs 50 mins (approx.)
Number of Servings: 6
INGREDIENTS
For the marinade //
2 stalks lemongrass, finely chopped
2 cloves garlic, crushed
2 shallots, finely chopped
1 chilli, finely chopped
2 tbsp Thai fish sauce (nam pla)
1 tbsp lime juice
1 tbsp water
1 tbsp sesame seed oil
For the beef //
450g/1lb beef fillet
2 tbsp sesame seeds
For the dipping sauce //
2 limes, juice only
2 tbsp Thai fish sauce (nam pla)
2 tbsp water
2 tbsp cider vinegar
1 tsp sugar
1 garlic clove, crushed
1 chilli, chopped
1 carrot, finely grated
1. Mix all the marinade ingredients together in a large bowl.
2. Roll the beef tightly in cling film to form a round roll and leave to sit in the fridge for 30 minutes.
3. Remove from the fridge when 'set' in a roll.
4. Unwrap the beef and slice into 5mm thick discs. Place the discs in the marinade and leave for 30 minutes.
5. Place the beef slices onto cocktail sticks, to resemble lollipops, and sprinkle with sesame seeds.
6. Heat a griddle pan.
7. Add the beef discs and griddle for 1-2 minutes on each side, until sesame seeds have taken colour.
8. Meanwhile for the dipping sauce, mix all ingredients together in a bowl.
9. To serve, place the beef slices onto a serving plate with the bowl of dipping sauce alongside.
Grower: Boekenhoutskloof
Grape Variety: Shiraz / Grenache / Cabernet Sauvignon / Cinsault / Viognier
Style: Soft and Velvety
Country: South Africa
Appellation: Franschhoek
Vintage: 2021/22
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
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£21.99
3 in stock
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