Kleinood Tamboerskloof John Spicer Syrah 2019

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The Kleinood Nocturne

A twenty-minute audio experience created from Kleinood terroir.

In The Vineyard

The John Spicer Syrah represents the absolute pinnacle of Kleinood’s viticultural expression. Unlike multi-block estate blends, this single-terroir, ultra-premium wine is crafted exclusively from a single, prized parcel: Block 7. Positioned on an optimal slope within our Upper Blaauwklippen valley site, Block 7 stands out year after year for its remarkable natural equilibrium, naturally restricted yields, and exceptional consistency.

The defining characteristic of Block 7 lies in its production of pristine, remarkably small bunches. These tiny berries feature an exceptionally high skin-to-juice ratio, concentrating vibrant anthocyanins, complex aromatic precursors, and fine-grained, structural tannins. Rooted in deep, weathered granite and decomposed mountain soils, the vines draw vital mineral character while benefitting directly from the farm’s distinctive mesoclimate. The nearby Blaauwklippen River creates a natural convective cooling corridor, tempering peak summer heat and lowering night-time temperatures. This extended diurnal shift slows sugar accumulation and protects vital organic acids, allowing the grapes an extended hang-time to achieve true phenolic harmony.

Viticultural management in Block 7 is painstaking, meticulous, and hands-on throughout the entire vegetative cycle. Microclimate control within the canopy is tailored with precise leaf plucking to allow gentle early-morning sunlight to warm the fruit while shielding the loose, compact clusters from harsh afternoon solar radiation. Yields are rigorously managed to ensure that the entire vine balance is directed into these perfect, concentrated bunches.

For the 2019 vintage, the decision to harvest was governed by daily field analysis, tracking not only sugar and acidity levels but focusing intensely on seed lignification and stem maturity. Hand-harvesting was executed in the crisp, cool hours before dawn to preserve total fruit integrity, with workers selecting only flawless, uniform bunches directly into small 18kg picking crates to prevent any premature berry breakage or oxidation prior to entering the winery.

In The Winery

The Kleinood winery is a manifestation of the unique character of this simple, unassuming haven.Here, in a delicate balance between science and passion, no effort is spared, to produce a singular, elegant and honest wine of the highest quality. Wine that does not reflect what we have done to it, but expresses the complexity of its origin.

Upon arrival at the cellar, the 18kg picking crates from Block 7 are immediately subjected to rigorous hand-sorting. Every cluster is individually inspected to ensure that only pristine, fully ripe small bunches proceed to processing. Driven by a commitment to structural expression and authentic varietal identity, the fruit is gently handled to preserve whole-berry integrity.

The fruit is loaded into a single, dedicated tank with high-precision cooling capabilities. Here, the uninoculated must undergoes an intensive cold soak at 8°C for about four days. During this extended cold maceration, the low temperature slows down microbial activity until the wild, indigenous yeasts endemic to our valley and farm gradually overcome the brake effect of the cooling. As the cap begins to rise, indicating that native fermentation has taken hold, the tank temperature is set higher, and nutrients are carefully managed to allow these indigenous yeasts to flourish and complete the spontaneous fermentation—ensuring the natural microflora of our farm leaves an indelible footprint of our terroir in the wine.

Throughout fermentation, cap management is an artisan, highly tactile process. Daily manual punch-downs (pigeage) and deliberate pump-overs are conducted strictly according to daily phenolic tastings, achieving a gradual, low-shear extraction of fine-grained skin and stem tannins. Following primary fermentation and an extended post-fermentation maceration on the skins to build structural harmony, the wine is drained and gently basket-pressed, selecting only the pristine free-run juice and fine press fractions.

The wine is transferred into neutral 500-litre French oak barrels for its initial maturation phase. After one year in barrel, the wine is transferred to a large wooden foudre for another full year. This extended second stage in foudre allows for complete, seamless integration of the fruit and oak, providing subtle micro-oxygenation without masking the singular purity of Block 7. Guided at every stage by restraint and quiet stewardship, the wine is racked via gravity, allowing the true character of Block 7 to speak without unnecessary intrusion.

In the glass, the 2019 vintage displays a deep, impenetrable garnet core with a youthful, vibrant crimson rim – a direct visual reflection of Block 7’s tiny, concentrated berries and high skin-to-juice ratio.

The nose is complex, focused, and immediately evocative of origin. Avoiding sweet, artificial fruit expressions, it leads with intense aromatics of dark wild blackberries, crushed black pepper, and dried fynbos. As the wine opens, deeper layers emerge: notes of cured charcuterie, dark cocoa, tapenade, and a distinct graphite, flinty minerality that anchors the fruit directly to our weathered granite soils.

On the palate, the wine delivers exceptional power framed by seamless, architectural precision. The full-bodied core of dense dark fruit is perfectly elevated by a bright line of natural acidity, preserved by the valley floor’s cooling mesoclimate. The maturation journey – moving from 500-litre barrels into the large wooden foudre – shows in the extraordinary texture: fine, velvet-grained tannins that coat the palate without any trace of harsh oak footprint or heavy astringency.

The finish is exceptionally long, dry, and mineral-driven, offering a savoury persistence that continues to evolve well after the last sip. Impeccably balanced, structured, and muscular yet refined, the 2019 John Spicer Syrah is a true benchmark collector’s item – a bottle built for profound cellar aging that will gracefully unfold over the next two decades.

To allow its complex aromatics and refined tannic structure to unfold fully, serve at 16-18°C. Decanting for at least 45-60 minutes prior to serving is highly recommended, allowing the wine to breathe and reveal its deeper, savoury layers.

The profound depth, structural elegance, and natural acidity of the 2019 vintage demands rich, flavourful dishes that match its intensity.

Game & Red Meats: slow-roasted venison loin with a dark berry reduction, grilled prime ribeye on the bone, or braised Karoo lamb shank with rosemary and garlic.

Savoury & Earthy Delicacies: wild mushroom and truffle risotto, dry-aged beef carpaccio topped with aged Parmesan shavings, or a rich confit duck leg.

Charcuterie & Artisan Cheeses: aged gruyère, mature cloth-bound cheddar, a selection of cured meats and olive tapenade.

“Kleinood is an old and seldomly used Afrikaans word meaning something small and precious. We chose to call our wines after the suburb, Tamboerskloof, in Cape Town where we lived before making Kleinood our home. The John Spicer Syrah is named after our first-born child and only son. His names, as Katharien’s, are family names.” – Owners Gerard & Libby de Villiers

As with the wine, the value of our labels lies in the craftsmanship. For the sake of distinction, this wine bottle is adorned with a pitch-black label. As with the other characteristically understated Tamboerskloof wine labels, this one too is hand printed with an antique wooden press on recycled and handmade paper, then torn to size by hand, and pasted onto each individual bottle by skilled hands in the Kleinood winery. The cork is sealed with black wax, before each bottle is wrapped in an artwork created especially for each new vintage.