Kloof Street Swartland Rouge

To allow for optimal protection of the grapes before hand-sorting took place, the fruit was first placed in our cold room on arrival, whereafter 60% whole bunches were destemmed to tank. The must was initially pigeaged once a day and after indigenous yeast fermentation began, the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28°C and the total maceration lasted just under 4 weeks. The wine was then drained and pressed to barrel for malolactic fermentation. The different parcels were racked in Spring to blend the wine, which was then returned to barrel.

The grapes for our 2024 Kloof Street Rouge come from six sustainably farmed vineyard parcels in different parts of the Swartland, aged 9-50 years: Two parcels of Syrah and one parcel of Cinsault and Grenache each from the stony Shale and Schist based soils of Roundstone farm at the foot of Kasteelberg; and another parcel of Syrah, from the decomposed Granite of the Paardeberg. These parcels were hand-harvested between the 1st and 22nd February 2024 with a yield of 5 tons/ha, which translated to 30 HL/ha.

This wine was matured for 11 months in 3rd and 4th fill French oak 225L barrels & 500L demi-muids, as well as large upright wooden vats.