Tamboerskloof Syrah

The elegance of the wine makes it super versatile with food pairing, however red meats, duck, ostrich fillet and venison stand out. Also, at its very best with a warm fire and good company.

18 months in 300 and 500 litre French oak barrels, 15% first fill and the remainder in older barrels.

The grapes were picked by hand into lug boxes weighing roughly 17kg each. Grapes were sorted three times before proceeding to stainless steel tanks and transported, without pumping, into the fermentation vessels. A combination of old-style winemaking techniques with modern technology takes care of creating our unique hand craft- ed wine. Fermented at 24-26.5 ̊C for 11 to 16 days.

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.