Technical Specifications
Alcohol 14.06%
Residual Sugar 4.3 g/L
pH 3.68
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Syrah
Merlot88%
Syrah12%
Region Swartland
Soil Schist
Vine Age 23 years
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Destemmed
Maceration 7 days
Oak Aging 10 months
Oak Types French
Sulfites 48.0 ppm
Contains Added Sulfites Yes
Production Details All grapes are handpicked during the early morning hours, then crushed, destemmed and directly transferred to a stainless-steel fermenter, taking extra care to remove all the green stems, in order to reduce the green flavour as far as possible. Fermentation takes place in closed-top stainless-steel fermenters. Extraction is obtained by regular pump overs. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to Neutral oak French 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 10 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: warm red fruit, cloves, blackcurrant
Palate: delicate palate, juicy tannins
Food Pairing Italian dishes, grilled chicken, charcuterie
Individual Vintages
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