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
▸ 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