All grapes are handpicked during the early morning hours on the slopes of Riebeekberg, then cooled overnight in a temperature - controlled room at 5 °C. 60% of these grapes are then crushed and destemmed, whilst the remaining 40% is fermented as whole cluster. 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 14 days and then pressed to neutral 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 spends a total of 10 months in the barrel before it is bottled.
"Kloovenburg is arguably best known as the home farm of Springbok rugby player PieterSteph du Toit, but maybe that will change once the word gets out about this Syrah. Sourced from 21-year-old vines on slopes, it has effortless concentration, aromas of violet, aniseed and wild thyme, subtle wood, fine-grained tannins and layers of blackberry, plum and stony minerality. 2025-32" 95 pts Tim Atkin MW South Africa 2024 Special Report
