KLOOVENBURG, GRENACHE NOIR, 2020

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 a whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO2 blanket. 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 old oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled, unfined and unfiltered.

Tasting notes

Colour: Light purple

Nose: Aromas of dark cherries, violets and dried herbs.

Palate: Medium bodied, shows good structure & fruit purity

Aromas of dark cherries, pomegranate and dried herbs. The palate is medium-bodied, shows good structure & fruit purity. 

Food pairings

Food Leaner meats dishes like lamb, venison and turkey. Poached salmon, braised duck breast or pork roast with mushrooms and vegetables. Pairs well with leaner meats dishes like lamb, venison and turkey. Poached salmon, braised duck breast or pork roast with mushrooms and vegetables.

Vinification and Cellar notes

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. This is followed by a three-day cold soak at 9 °C, covered with a CO2 blanket. 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 old oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled, unfined and unfiltered.

Details

Vintage: 2020

Grape: Grenache noir 100%

Vineyard: High density bush vine from a single vineyard

Vine age: Between 8 years

Soil types: Schist

Yield: 4 ton/ ha

ALCOHOL: 14.69% VOL

RS: 2 g/L 

pH: 3.44 

TA: 5.7 g/L 

TOTAL: SO2 57 mg/L