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.
Kloovenburg Shiraz 2018
Aromas of intense black and red fruit with hints of violets and gentle spice. The palate is medium full-bodied, good structure with soft and silky tannins. Pairs well with leaner red meat, stew and mildly spicy foods.
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 20% new Allier French oak 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