Tamboerskloof Mourvedre Meevaller

Enjoy this with a Springbok fillet off the barbeque dressed with wild berry coulis and a dash of fresh mint.

The wine is matured for 16 months in second fill, boutes 500L French oak. Only four barrels produced.

Once 22 degrees balling is reached, early morning harvest ensures the grapes enter the cellar at 14 degrees Celsius. Bunches are picked in 17kg crates, sorted, destemmed, resorted and crushed slightly. Using gravity, the grapes are transported to an open square stainless-steel tank. Juice is fermented at 26 degrees Celsius and left for 14 days for maceration. 25% of the crop is whole bunch fermented in barrel.

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.