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.
- Sorry, this product cannot be purchased.
Kloovenburg The Gatekeeper White 2017
Flowers, pear & white peach. Mineral, textured with a balanced acidity
All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. All the components where picked at different ripeness levels to ensure a bal-anced final blend, with good fruit purity, freshness, complexity and length. All the components was pressed separate and as whole clusters. The free run juice was then drained into a stainless steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 300 L old French oak barrels. The wine ferment naturally and can take up to three months to complete. No Malolactic fermentation take place to preserve more of the natural acidity. After fermentation the wine is given a low dose of sulphur and is left on the lees. The wine spend a total of 6 months in the barrel before it is blended and bottled.