Technical Specifications
Alcohol 14.25%
Residual Sugar 2.9 g/L
pH 3.75
Total Acidity 4.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Grenache, Mourvedré, Carignan
Syrah48%
Grenache30%
Mourvedré15%
Carignan7%
Region Swartland
Vine Age Between 1-22 years
Fermentation Vessels Open Fermenter, Oak Barrel
Pressing Method Whole Cluster And Destemmed/Crushed
Indigenous Yeast Yes
Maceration 7 days
Oak Aging 9 months
Oak Types French
Barrel Size 300L to 500L
Sulfites 20.0 ppm
Contains Added Sulfites Yes
Production Details All components are handpicked in the early morning hours and cooled overnight in a temperature-controlled room at 5°C. A large percentage (85%) of the Syrah is crushed and destemmed, while the remaining 15% is fermented as whole cluster. Of the Grenache, Mourvedré and Carignan, 30% is fermented as whole cluster while the balance is destemmed and crushed. This is followed by a three-day cold soak at 9°C, covered with a CO2 blanket. Fermentation takes place in open fermenters. All grapes ferment spontaneously and separately. Extraction is obtained by two punch-downs per day. After fermentation is complete, the wine is left on the skins for another seven days. The Syrah, Grenache, Mourvedré and Carignan is pressed to neutral French oak barrels, which vary from 300 L to 500 L. The pressed section is kept separate. 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 9 months in the barrel before it is blended and bottled.
Tasting Notes
Nose: Red Berries and black fruit, fynbos and spice.
Palate: Medium full bodied, concentrated fruit and good structure.
Food Pairing grilled beef, roast beef, stew, mildly spicy foods, game
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