Tamboerskloof Viognier

Enjoy with perfumed Indian curry, grilled line fish or a creamy pasta dish.

On lees for 4 months. A small fraction of the wine is fermented in barrel and kept on the lees for 4 months to add depth to the palate.

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 1 x 500L 1st fill, 1 x 500L 2nd Fill, 1 x 500L 3rd Fill French oak barrels (12.5%) and 87.5% in Stainless steel.

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.