VINTAGE: 2019

VARIETAL: Shiraz, Grenache

ORIGIN OF FRUIT: Cape Coastal
 

Klipkers, also known as the candlewood tree, is endemic to Paarl and the Franschhoek Mountains and prominent between rock crevices. Apart from being used as firewood, several other early farming activities involved this tree. The bark was used for tanning and wagon brake-blocks. When the fruits fall among the rocks, it is eagerly consumed by the dassies (hyrax) that live there. The Klipkers tree grows scarcity above the vineyards, hence the suitable name for this exclusive name.

 

VINTAGE AND WINEMAKING NOTES

Each vineyard was harvested separately by hand in the cool morning hours to capture the fresh flavours. The bunches were sorted and fermentation took place in stainless steel- and cement tanks and 50% whole-bunch fermented before spending time on the lees in order to build a full, well-rounded palate. The varietals were vinified individually before blending.

 

TASTING NOTE

On the nose fynbos, red berry and raspberry, accompanied by a nettle quality featuring in the background. The palette suggests fresh red fruit, plums, white pepper and a spicy medium- to full wine sensation in the mouth.

 

ANALYSIS

Alc 14% | Residual Sugar 2.9 g/l | TA 5.4 g/l | pH 3.60

 

WINEMAKER

Wynand Grobler

Klipkers Rooi

48 available.

R570.00

VINTAGE: 2019

VARIETAL: Shiraz, Grenache

ORIGIN OF FRUIT: Cape Coastal
 

Klipkers, also known as the candlewood tree, is endemic to Paarl and the Franschhoek Mountains and prominent between rock crevices. Apart from being used as firewood, several other early farming activities involved this tree. The bark was used for tanning and wagon brake-blocks. When the fruits fall among the rocks, it is eagerly consumed by the dassies (hyrax) that live there. The Klipkers tree grows scarcity above the vineyards, hence the suitable name for this exclusive name.

VINTAGE AND WINEMAKING NOTES

Each vineyard was harvested separately by hand in the cool morning hours to capture the fresh flavours. The bunches were sorted and fermentation took place in stainless steel- and cement tanks and 50% whole-bunch fermented before spending time on the lees in order to build a full, well-rounded palate. The varietals were vinified individually before blending.

TASTING NOTE

On the nose fynbos, red berry and raspberry, accompanied by a nettle quality featuring in the background. The palette suggests fresh red fruit, plums, white pepper and a spicy medium- to full wine sensation in the mouth.

ANALYSIS

Alc 14% | Residual Sugar 2.9 g/l | TA 5.4 g/l | pH 3.60

WINEMAKER

Wynand Grobler

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