Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $9.69Original ZAR 160.00≈ €8.69 · £7.25 | mlfwines.com ↗ |
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $9.69Original ZAR 160.00≈ €8.69 · £7.25 | mlfwines.com ↗ |
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.4 g/L
pH 3.52
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah 75%; Grenache 15%; Cinsault 10%
Drinking Window enjoy now and over the next 2-3 years
Classification Wine of Origin Swartland
Region Swartland
Soil Stony shale and schist-based soils; decomposed granite
Vineyard Yield 30 hL/ha
Harvest Dates February 1-22, 2024
Sites Sustainably farmed Swartland parcels, including Syrah, Cinsault and Grenache from Roundstone farm at the foot of Kasteelberg and Syrah from the Paardeberg
Vine Age up to 50 years
Fermentation Vessels tank for primary fermentation; barrel for malolactic fermentation
Indigenous Yeast Yes
Oak Types French oak
Barrel Size 225 L barrels; 500 L demi-muids; large upright wooden vats
Production Details Fruit was chilled before hand-sorting, after which the sheet states that 60% whole bunches were destemmed to tank. The must was pigeaged once daily initially and twice daily after indigenous fermentation began; temperature did not exceed 28°C and maceration lasted just under four weeks. The wine was drained and pressed to barrel for malolactic fermentation. Parcels were racked in spring, blended and returned to barrel. Maturation lasted 11 months in third- and fourth-fill French oak 225 L barrels and 500 L demi-muids, together with large upright wooden vats.
Tasting Notes dark berry fruit; balanced; holiday spice; perfume; fruit character
2023 Technical Specifications
Grape Varieties Syrah 75%; Cinsault 15%; Tinta Barocca 8%; Grenache 2%
Classification Swartland
Region Swartland
Soil Stony shale and schist-based soils; decomposed granite
Sites Six sustainably farmed Swartland parcels: two Syrah parcels and one parcel each of Cinsault and Grenache from Roundstone farm at the foot of Kasteelberg, plus Tinta Barocca and another Syrah parcel from the Paardeberg
Vine Age 9-50 years
Indigenous Yeast Yes
Oak Types French oak
Production Details The importer reports 60% whole-bunch indigenous fermentation, pigeage once daily before fermentation and twice daily after fermentation began, a maximum temperature of 28°C, and maceration lasting just under four weeks. The wine was drained and pressed to barrel for malolactic fermentation, then aged for 11 months in third- and fourth-fill French oak 225 L barrels, vessels printed by the source as 5,000 L demi-muids, and a large upright wooden vat.
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 4 g/L
pH 3.8
Total Acidity 4.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Grenache Noir, Cinsault, Tinta Barocca
Syrah57%
Grenache Noir27%
Cinsault9%
Tinta Barocca7%
Drinking Window now and over the next 2-3 years
Classification Wine of Origin Swartland
Region Swartland
Soil Stony shale, Schist based soils, Decomposed granite
Vineyard Yield 30 hL/ha
Harvest Dates February 1-22, 2022
Sites Roundstone farm at the foot of Kasteelberg
Vine Age 7-48 years
Fermentation Vessels Tank, Oak Barrel
Pressing Method Destemmed
Indigenous Yeast Yes
Maceration 21 days
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels, 500L demi-muids, large upright wooden vats
Bottling Date December 8, 2023
Production Details In order to allow for optimal protection of the grapes before hand-sorting took place, the fruit was first placed in our cold room on arrival, whereafter 60% whole bunches were destemmed to tank. The must was initially pigeaged once a day and after indigenous yeast fermentation began, the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28°C and the total maceration lasted just under 4 weeks. The wine was then drained and pressed to barrel for malolactic fermentation. The different parcels were racked in Spring to blend the wine, which was then returned to barrel.
Tasting Notes
dark berry fruit, holiday spice
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.8 g/L
pH 3.53
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Grenache Noir, Cinsault, Tinta Barocca
Syrah57%
Grenache Noir27%
Cinsault9%
Tinta Barocca7%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Stony shale, Schist, Decomposed granite
Vineyard Yield 30 hL/ha
Harvest Dates February 1-22, 2021
Vine Age 7-48 years
Indigenous Yeast Yes
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels, 500L demi-muids, large upright wooden vats
Bottling Date July 20, 2022
Production Details The grapes for our 2021 Kloof Street Rouge come from six sustainably farmed vineyard parcels in different parts of the Swartland, aged 7-48 years. Two parcels of Syrah and one parcel of Cinsault and Grenache each from the stony Shale and Schist based soils of Roundstone farm at the foot of Kasteelberg; and the Tinta Barocca and another parcel of Syrah, all from the decomposed Granite of the Paardeberg. In order to allow for optimal protection of the grapes before hand-sorting took place, the fruit was first placed in our cold room on arrival, whereafter 60% whole bunches were destemmed to tank. The must was initially pigeaged once a day and after indigenous yeast fermentation began, the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28°C and the total maceration lasted just under 4 weeks. The wine was then drained and pressed to barrel for malolactic fermentation. The different parcels were racked in Spring to blend the wine, which was then returned to barrel.
Tasting Notes
dark berry fruit, holiday spice
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.1 g/L
pH 3.6
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Tinta Barocca, Grenache, Cinsault, Carignan
Syrah69%
Tinta Barocca15%
Grenache11%
Cinsault4%
Carignan1%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 30 hL/ha
Harvest Dates February 3-27, 2020
Vine Age 6-47 years
Pressing Method Whole Cluster
Indigenous Yeast Yes
Maceration 21 days
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date November 11, 2021
Production Details Before destemming to tank with 60% whole bunches, the grapes were chilled in a cold room on arrival to allow for optimal hand-sorting without damaging the fruit. The must was initially pigeaged once a day and after indigenous yeast fermentation began, the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28°C and the total maceration lasted just under 4 weeks. The wine was then drained and pressed to barrel for malolactic fermentation. The different parcels were racked in Spring to blend the wine, which was then returned to barrel.
Tasting Notes
spicy, perfumed nose, dark fruits, tannin, perfume, freshness, fruit character
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.3 g/L
pH 3.66
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Tinta Barocca, Syrah, Grenache, Cinsault, Carignan
Tinta Barocca44%
Syrah44%
Grenache7%
Cinsault4%
Carignan1%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Shale, Schist, Granite, Iron-rich soils
Vineyard Yield 24 hL/ha
Harvest Dates 2nd and 27th February 2018
Vine Age 12-40 years
Fermentation Vessels Tank, Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Oak Aging 11 months
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date January 23, 2019
Production Details Grapes are chilled in a cold room, destemmed, and around 25% whole bunches are added. Minimal SO2 is added. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel.
Tasting Notes
spicy, perfumed nose, dark fruits, tannin, perfume, freshness, fruit character
2017 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.51
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Carignan, Cinsault, Grenache, Tinta Barocca, Mourvèdre
Syrah90%
Carignan4%
Cinsault2%
Grenache2%
Tinta Barocca1%
Mourvèdre1%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Shale, Schist, Granite, Iron-rich soils
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2017
Vine Age 12-40 years
Indigenous Yeast Yes
Maceration 28 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date February 13, 2018
Production Details Grapes are chilled in a cold room, where after they are destemmed to tank and around 25% whole bunches are added. Minimal SO2 is added and, as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel.
Tasting Notes
Nose: red fruit, roses, spice
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.56
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Cinsault, Carignan
Syrah94%
Cinsault4%
Carignan2%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2016
Vine Age 12-40 years
Indigenous Yeast Yes
Maceration 28 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date July 31, 2017
Production Details Grapes are chilled in our cold room, where after they are destemmed to tank and around 25% whole bunches are added. Minimal SO2 is added and, as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel.
Tasting Notes
red fruit, roses, spice
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
pH 3.75
Total Acidity 5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah, Cinsault, Carignan, Tinta Barocca, Grenache
Syrah51%
Cinsault23%
Carignan13%
Tinta Barocca7%
Grenache6%
Drinking Window now and over the next 2-3 years
Region Swartland
Soil Shale, Schist, Granite
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2015
Vine Age 12-40 years
Fermentation Vessels Tank, Oak Barrel
Pressing Method Destemmed
Indigenous Yeast Yes
Maceration 28 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date January 18, 2017
Production Details Grapes are chilled in our cold room, where after they are destemmed to tank and around 25% whole bunches are added. Minimal SO2 is added and, as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel. Maturation: 11 months in 3rd and 4th fill French oak 225L barrels & 500L demi-muids.
Tasting Notes
Nose: red fruit, roses, spice
2014 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.7 g/L
pH 3.61
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Grenache, Carignan, Mourvedre, Tinta Barocca, Cinsault
Syrah86%
Grenache5%
Carignan4%
Mourvedre2%
Tinta Barocca2%
Cinsault1%
Region Swartland
Soil Iron-rich, Stony shale, Schist, Granite
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2014
Vine Age 12-40 years
Fermentation Vessels Tank
Indigenous Yeast Yes
Maceration 28 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Used Oak Only Yes
Bottling Date April 24, 2015
Production Details Grapes are chilled in our cold room, where after they are destemmed to tank and around 25% whole bunches are added. Minimal SO2 is added and, as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is generally between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled after 11 months in barrel.
2013 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
pH 3.55
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Carignan, Mourvedre, Cinsault, Grenache
Syrah85%
Carignan9%
Mourvedre2%
Cinsault2%
Grenache2%
Region Swartland
Soil Iron-rich soils, Stony shale and schist, Decomposed granite
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2013
Sites one parcel of Mourvedre grown on the rolling, iron-rich soils west of Malmesbury; two parcels of Syrah and one parcel of Cinsault planted in the stony Shale and Schist based soils of Riebeek Kasteel Mountain; and one parcel of dry land, bushvine Syrah, one Carignan, and one Grenache all grown in the decomposed Granite of the Paardeberg mountain
Vine Age 12-40 years
Fermentation Vessels Tank, Oak Barrel
Indigenous Yeast Yes
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date April 21, 2014
Sulfites 68.0 ppm
Contains Added Sulfites Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Grapes are chilled in a cold room, destemmed to tank, and around 25% whole bunches are added. Minimal SO2 is added. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 28 °C. Total maceration is generally between 4 to 6 weeks, also depending on tannin development. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled after 11 months in barrel, and 12 months blended in tank.
Tasting Notes
Nose: violets, spice, purple fruit
Palate: medium bodied, full bodied, finely textured, firm tannins, fresh, lingering finish
2012 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.8 g/L
pH 3.54
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Cinsault, Carignan
Syrah83%
Cinsault13%
Carignan4%
Drinking Window within the first 3 years after bottling
Region Swartland
Soil Iron-rich soils, Stony shale, Schist based soils, Decomposed granite
Vineyard Yield 18 hL/ha
Harvest Dates January 26, 2012 and February 11, 2012
Vine Age 12-42 years
Indigenous Yeast Yes
Maceration 21 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi-muids
Bottling Date May 10, 2013
Sulfites 58.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Hand picked grapes are cooled in a cold room, crushed and destemmed to tank, and between 5 to 25% whole bunches are added. 25ppm SO2 is added. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Total maceration is generally between 3 to 6 weeks, also depending on tannin development. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel, and 12 months blended in tank.
2011 Technical Specifications
Alcohol 14.04%
Residual Sugar 2 g/L
pH 3.68
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah, Mourvedre, Cinsault, Carignan
Syrah72%
Mourvedre13%
Cinsault11%
Carignan4%
Region Swartland
Soil Iron-rich, Shale, Schist, Granite
Vineyard Yield 24 hL/ha
Harvest Dates January 28 - February 12, 2011
Vine Age 14-44 years
Indigenous Yeast Yes
Maceration 21 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Barrel Size 225L barrels, 500L demi muids
Bottling Date January 31, 2012
Sulfites 64.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Hand picked grapes are cooled in a cold room, where after they are crushed and destemmed to tank, and between 5 to 25% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Total maceration is generally between 3 to 6 weeks, also depending on tannin development. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel, and 12 months blended in tank.
Tasting Notes
violets, spice, purple fruit
Food Pairing food-friendly
2009 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.3 g/L
pH 3.61
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah, Mourvedre, Cinsault, Carignan, Grenache
Syrah73%
Mourvedre12%
Cinsault8%
Carignan4%
Grenache2%
Region Swartland
Soil Iron-rich, Stony shale and schist, Decomposed granite
Vineyard Yield 24 hL/ha
Harvest Dates February 2-27, 2009
Vine Age 12-40 years
Indigenous Yeast Yes
Maceration 21 days
Oak Types French
Barrel Size 225L barrels, 500L demi muids
Bottling Date January 21, 2011
Sulfites 74.0 ppm
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Hand picked grapes are cooled in a cold room, where after they are crushed and destemmed to tank, and between 5 to 25% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Total maceration is generally between 3 to 6 weeks, also depending on tannin development. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel, and 12 months blended in tank.
Tasting Notes
violets, spice, purple fruit
Food Pairing food-friendly
Sources: mlfwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1365337 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Roundstone Farm, Riebeeksrivier rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email
Owner
Chris &
Andrea Mullineux
Andrea Mullineux
Cellarmaster
Andrea Mullineux