limited stock Mullineux

Kloof Street Swartland Rouge

standard courier: 3 working days

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2017


Cultivar:

94% Syrah, 4% Cinsault, 2% Carignan

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.00% alc vol Sugar g/l: 2.2
Type: Red Blend, Red Wine Cellaring Potential: 5 yrs
Origin: Swartland Appellation: Swartland

Tasting Notes:

The nose is intoxicating and displays spice, purple fruit and violets. Each variety in the blend adds balance to the wine, filling your palate. Cinsault brings perfume, Carignan brings freshness, Grenache and Tinta Barocca bring tannin and the Syrah ties it all together from beginning to end.

Raspberries
Raspberries

Violets
Violets

Blueberry
Blueberry

Spices
Spices

Our Kloof Street range is all about freshness, balance and great drinkability. The Swartland Rouge is a Mediterranean style red blend based on Syrah with other Rhône varieties. The grapes are sourced from vineyards on the different soils in various parts of the Swartland.

Grapes for our 2017 Kloof Street red come from five sustainably farmed vineyard parcels in different parts of the Swartland, aged 12 - 40 years: Two parcels of Syrah and one parcel of Cinsault in the stony Shale and Schist based soils of Kasteelberg; and one parcel of dry land, bush vine Syrah and one of Carignan in the decomposed Granite of the Paardeberg.

Grapes are chilled in our cold room, where after they are destemmed to tank and around 25% whole bunches are added. Minimal SO2 is added and, as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day. Temperatures are not allowed to exceed 28°C. Total maceration is between 4 to 6 weeks. The wine is then drained and pressed to barrel for malolactic fermentation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel.

11 months in 3rd and 4th fill French oak 225L barrels & 500L demi-muids.

Food pairing

Long-simmered, minced pig’s cheeks mixed with black olives on a thick gravy seasoned with sage, thyme and red wine.

Charcuterie Lamb Pork Spicy Food
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