Having been registered on 26th September 1704, some 313 years ago, Kloovenburg is the oldest registered property in the Swartland, but only by half an hour. The farm is based on the edge of Kasteelberg, the mountainous granite fin slicing through the wheatbelt that overshadows the small town of Riebeek-Kasteel. Specifically, Kloovenburg is in the ward of Riebeekberg and has been growing for many decades Shiraz, Chardonnay and other classic local cultivars. Recently this established, ancient farm has very much been part of the independent Swartland movement in terms of recognising the local shale and granite soils and increasingly successful plantings of Grenache Blanc, Grenache Noir and Carignan as well as their more traditional roster of grapes. Since 2014 the winemaker here has been the hugely-talented Jolandie Fouche whose energy and passion for this evolving region is evident in her amazing Shiraz, Grenache, and Chardonnay. Pieter du Toit, the third-generation family owner of the farm has long championed the region and his family is reflected in the Eight Feet Red and White blends, the feet being the four pairs found on his sons.
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Kloovenburg Grenache Noir 2016
Light purple in colour with aromas of dark cherries, pomegranate and From a young hillside planting of bush vine Grenache Noir, this is supremly aromatic of freshly crushed cherries. Very bright affermative palate with a fresh cranberry texture that follows through to a super positive crunchy, moreish finish.
Made from 100% Grenache Noir grapes from high density bush vines from a single vineyard with schist soil. All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. 70% of these grapes are then crushed and destemmed, whilst the remaining 30% is fermented as whole cluster. This is followed by a three day cold soak at 9 °C, covered with a CO? blanket. Natural fermentation takes place in open fermenters. Extraction is obtained by light punch – downs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to old oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spend a total of 10 months in the barrel before it is bottled, unfined and unfiltered.