2023 Technical Specifications
Alcohol 13.97%
Residual Sugar 2.4 g/L
pH 3.7
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartland
Soil Schist
Vine Age 10-22 years
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Oak Aging 10 months
Sulfites 25.0 ppm
Production Details All grapes are handpicked during the early morning hours. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is pressed to neutral barrels. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Purple flower fragrance, bright cherry, white pepper spice, savoury black olive tapenade
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing leaner red meat, stew, mildly spicy foods
2021 Technical Specifications
Alcohol 14.2%
Residual Sugar 2.8 g/L
pH 3.74
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Region Swartland
Soil Schist
Vine Age Between 10 – 23 years old
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Pressing Method Whole Cluster, Destemmed
Natural Yeast Yes
Oak Aging 10 months
Barrel Size neutral barrels
Sulfites 37.0 ppm
Production Details All grapes are handpicked during the early morning hours. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is pressed to neutral barrels. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Purple flower fragrance, bright cherry, white pepper spice, savoury black olive tapenade
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing Leaner red meat, stew, mildly spicy foods
2020 Technical Specifications
Alcohol 14.76%
Residual Sugar 2.4 g/L
pH 3.68
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Region Swartland
Soil Schist, Weathered sandstone
Vine Age 10 – 22 years old
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Natural Yeast Yes
Maceration 14 days
Oak Aging 16 months
Sulfites 49.0 ppm
Contains Added Sulfites Yes
Production Details All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO₂ blanket. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is left on the skins for another 14 days and then pressed to neutral barrels. The pressed section is kept separate. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 16 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Purple flower fragrance, red cherry fruit and black olive tapenade
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing Leaner red meat, stew, mildly spicy foods
2019 Technical Specifications
Alcohol 14.32%
Residual Sugar 3.3 g/L
pH 3.65
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Swartland
Soil Schist, Weathered sandstone
Vine Age 10-21 years
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Maceration 14 days
Oak Aging 16 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Allier French
Sulfites 41.0 ppm
Contains Added Sulfites Yes
Production Details All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO₂ blanket. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is left on the skins for another 14 days and then pressed to 20% new Allier French oak barrels. The pressed section is kept separate. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 16 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Earthy aromas like cured meat and leather with hints of peppery notes, combined with a gentle smokiness
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing leaner red meat, stew, mildly spicy foods
2018 Technical Specifications
Alcohol 14.08%
Residual Sugar 3.6 g/L
pH 3.52
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Shiraz
Shiraz100%
Region Swartland
Soil Schist & weathered sandstone
Vine Age Between 9 – 20 years old
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 14 days
Oak Aging 16 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Allier French
Sulfites 55.0 ppm
Contains Added Sulfites Yes
Production Details All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO₂ blanket. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is left on the skins for another 14 days and then pressed to 20% new Allier French oak barrels. The pressed section is kept separate. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 16 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Aromas of intense red cherry and blueberry with hints of violets and peppery notes, combined with gentle spice
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing leaner red meat, stew, mildly spicy foods
2017 Technical Specifications
Alcohol 14.77%
Residual Sugar 3.3 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Region Swartland
Soil Schist, Weathered sandstone
Vine Age Between 9 – 20 years old
Fermentation Vessels Open Fermenter, Stainless Steel Tank, Oak Barrel
Pressing Method Destemmed
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 14 days
Oak Aging 16 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Allier French
Sulfites 95.0 ppm
Contains Added Sulfites Yes
Production Details All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 85% of these grapes are then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO₂ blanket. Natural fermentation takes place in both open fermenters and closed stainless steel tanks. Extraction is obtained by regular pump-overs and punch-downs. After fermentation is completed, the wine is left on the skins for another 14 days and then pressed to 20% new Allier French oak barrels. The pressed section is kept separate. Malolactic bacteria are inoculated and malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 16 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Aromas of intense black and red fruit with hints of violets and peppery notes, gentle spice
Palate: Medium full bodied, good structure with soft and silky tannins
Food Pairing leaner red meat, stew, mildly spicy foods
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1130171 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Kloovenburg Wine & Olive Estate, R46, Riebeek Kasteel, South Africa, 7307
Phone
+27 (0)22 448 1635
Email
Owner
Pieter Stephanus du Toit
Cellarmaster
Pieter du Toit