Grenache & Garnacha Peluda

Pairs well with lamb, venison and turkey, as well as poached salmon, duck breast and savoury vegetarian dishes

The wine spends a total of 10 months in the barrel before it is bottled.

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5°C. 70% of these grapes are then crushed and destemmed, whilst the remaining 30% is fermented as whole cluster. Natural fermentation takes place in open fermenters. Extraction is obtained by light punch - downs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to cement tanks and neutral barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur.

Kloovenburg is a family-owned Swartland wine estate on the slopes of Kasteelberg near Riebeek Kasteel, farmed by the du Toit family since 1956. Explore Kloovenburg wines from the Swartland, with Shiraz at the heart of a range shaped by schist soils, Mediterranean varieties and the distinctive conditions of the Kasteelberg.