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
▸ Sources (1)
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