Tamboerskloof Katharien Rosé

Serve slightly chilled at 10-12°C. Pairs well with seared tuna or duck breast, fresh line fish or beef carpaccio, wood-fired prawns or pork loin and artisinal charcuterie.

Upon arrival at the cellar, the hand-harvested 18kg picking crates are loaded directly into the press. Rather than opting for standard skin contact or saignée methods, we employ a strict whole-bunch pressing regime. The pressing cycle is a slow, exceptionally delicate operation lasting approximately two and a half hours. Pressure is increased incrementally with each stage, ensuring a measured, low-shear juice extraction. This deliberate pacing forces the juice into extended contact with the rachis (stems) present in the press. As the cycle progresses, the natural, gradual fracturing of these phenolically ripe stems introduces an essential, foundational layer of structural polymeric tannins directly into the juice. This immediate building of phenolic architecture sets the benchmark for the wine’s serious, age-worthy profile. Spectrophotometric colour management and visual assessment are critical at this first phase of processing; excessive anthocyanin extraction would compromise the wine’s characteristic luminosity and pale hue, whilst insufficient contact risks lacking visual substance and varietal definition. Once pressed, the juice is transferred to a stainless steel tank for static overnight settling via cold clarification at a controlled temperature of 9°C. The following morning, the clear juice is racked and divided into two separate fermentation vessels to initiate the next phase of complexity, utilising two distinct, highly specialised yeast strains. The first strain is selected entirely to produce key polysaccharides and glycerol to build mid-palate structure, weight, and mouthfeel. The second strain is deployed to maximise and safeguard the complex, elegant thiol and ester aromatic precursors inherent to Syrah. Both strains are highly temperature-sensitive, necessitating rigorous daily monitoring of the kinetic fermentation curves. At a critical density of between 14° and 16° Balling, the active ferment inoculated for structure and texture is racked into four neutral 500-litre French oak barrels. In these vessels, the wine completes primary fermentation and remains on its gross lees for reductive protection and autolytic development until final blending. This barrel component introduces a crucial third tier of complexity, micro-oxygenation, and refined texture.

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.