Tamboerskloof Viognier

The Tamboerskloof Viognier is a super versatile food-wine pairing wine and compliments anything from a perfumed Indian curry to a De Boerin olive oil-drenched Caprese salad.

The Viognier is harvested between 22-23.5° Balling. Roussanne grapes are harvested at around 21°Balling.

Aged on lees for 4 months.

Grapes are sorted three times before they are left on the skins overnight to ensure good flavour extraction and then lightly pressed with a basket press to ensure just the right amount of phenolics are extracted. Extraction was at +-450 lit /ton. Juice is settled overnight, racked and fermented in stainless steel and 3rd/4th filled 300l barrels. Roussanne portion was fermented in a concrete egg.

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.