Tamboerskloof Mourvedre Meevaller

The wine will pair well with venison or beef, especially when accompanied by some berries and fresh sage or mint.

The wine is matured for 9 months in second fill 500L French oak.

Bunches are picked in 17kg crates at a balling of 22.6. The grapes are sorted, de-stemmed, re-sorted and crushed slightly. Using gravity, the grapes are transported to an open square stainless-steel tank. Juice is fermented at 25°C and left for 14 days for maceration – 40% whole bunch fermented.

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.