A delicate nose of waxed lemons and warm sand leads to a sudden grip on the palate. An exciting relatively bracing Chardonnay, the barrel ferment seems to give the wine grip and texture rather than outright oak. The overall message here is brilliant fruit judiciously harnessed with third and fourth use French oak demi-muid to bring the beast to heal.
Made from 100% Chardonnay grapes from two different blocks. Vines age between 13 - 20 years and are planted on sandy soil with limestone. All grapes are handpicked during the early morning hours and then cooled overnight in a temperature ‐ controlled room at 5 °C. One block is picked at 22° Balling to add freshness and length to the final blend; the other block is picked at 24° Balling to add body and riper flavours. The grapes are then crushed, destemmed and transferred to a stainless-steel tank for 4 hours of skin contact. The free run juice is then drained into a stainless-steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 300 L French oak barrels, 50% new and 50% third and fourth fill. A portion of the wine ferments spontaneously and the balance is inoculated with CY3079 and CH9 yeast. Fermentation takes up to three months to complete. After fermentation the wine is given a low dose of sulphur and is left on the lees with regular battonage. The wine spends a total of six months in the barrel before it is blended and bottled.
Kloovenburg is a family run Estate. Their vineyards stretch along the lower contours of Kasteelberg (which translates as Castle Mountain), offering a diverse collection of soils, altitudes and different slopes. Of the farm's 300 hectares, 110 are under wine grapes, the best 30% of which are reserved for making Kloovenburg's own wines. The soil is mainly Malmesbury schist, with strong loamy soil on the higher ground. The sandier loam lower down the slopes are supplemented by the area's rich Hutton soil. This varied selection of soils lends itself to planting proportions of 60% red and 40% white, comprising of the following cultivars: Shiraz, the most planted cultivar, Merlot, Chardonnay, Sauvignon Blanc, Novelle, Chenin Blanc, Colombar, Pinot Noir, Mourvedre and Petit Verdot.