Tamboerskloof Katharien Rosé

The Rosé will pair very well with any sushi, but it does not stop there; seafood paella, creamy salmon Alfredo or duck confit with a berry compote are to name a few

14-year-old vines planted on Tukulu and Kroonstad soil 18km from the ocean. Grapes were handpicked.

After fermentation wines were left on the lees for 4 months before bottling. Two yeast strains were used to add even more complexity and depth to a textured palate.

Grapes are sorted three times before they going directly to the press. No additional skin contact occurred. Juice recovery of 550L per ton is achieved to ensure colour and good texture. The juice was settled overnight, racked and fermented in stainless steel.

The name Tamboerskloof means the valley (kloof) of the drums (tamboer). When the Dutch settled in the Cape in 1652 lookout posts manned with spotters were established on the hills and mountains around the peninsula. The first spotter was placed where the suburb of Tamboerskloof lies today. These spotters drummed the message of an approaching ship from one lookout post to the next until the farmers in the surrounding valleys heard the drums and proceeded to harvest their crops and hasten to Cape Town harbour with their wagons in order to meet the ship on arrival. Before moving to the Boland Gerard, Libby and their two children Spicer and Katharien lived in this Cape Town suburb for 25 years. Thus with the fondest memories and the need to acknowledge the happy years they had spent there they named their wine Tamboerskloof.