Syrah

Lean red meat, stew, venison or mildly spicy dishes.

Kloovenburg's Syrah is grown on the estate in the Swartland, on the slopes around Kasteelberg where soils include Malmesbury schist, loam and Hutton formations.

After malolactic fermentation, the wine is racked from the lees, receives a low dose of sulphur and matures for a total of 10 months in neutral barrels before blending and bottling.

All fruit is handpicked. Eighty-five percent is crushed and destemmed, while 15% ferments as whole clusters. Natural fermentation takes place in open fermenters and closed stainless-steel tanks, with pump-overs and punch-downs for extraction. After fermentation, the wine is pressed to neutral barrels for malolactic fermentation.

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.