Description
(die pierewaaiers) = (the dandies)
A collection of rare Tamboerskloof wines
inspired by the exceptional grapes that cross our path.
“The charm of these wines lies in the quality of the grapes,
the care of the hands that create them,
and the soul of the places that they come from.”
Each wine comes in a recycled paper bag,
tied at the top with a thinly cut tyre tube.
Kleinood Tamboerskloof Mourvédre (meevaller) 2023
meevaller = money from home, a windfall
From the small patch of fickle Mourvèdre grapes grown on Kleinood Farm, the Tamboerskloof Syrah takes its share. With this vintage, what remained was too good to waste, and we created this wine.
The medium-light colour and the attractive strawberry and spice on the nose suggest a light bodied, even frivolous, wine. However, the leather, tobacco box and mocha notes allude to something more.
With the fresh entry showing sour cherry and strawberry, the wine moves to good weight on the mid-pallet and texture all-round with hints of oak, vanilla and spice.
The finish lingers on with chocolate and cherry, yet stays focussed due to a good acidity level.
Winemaker’s Comments:
The 2023 (meevaller) is a light to medium ruby colour. The nose is attractive with sour cherry, vanilla and a hint of thyme. The combination of good weight and texture with a youthful freshness makes this wine very unique. The fresh leather and tobacco box notes add complexity. With the fresh entry showing sour cherry the wine moves to good weight on the mid-palate and texture all-round with hints of oak, vanilla, and spice. The finish of the (meevaller) 2023 lingers on with restrained and well balanced cherry and tobacco notes.
Mourvèrdre is a sensitive and fickle variety,
which does not regularly produce
a complete and balanced vintage
such as 2023.
GRAPES
100% Mourvèdre
ASPECT
South-west Facing
ALTITUDE
170-180 m above MSL
VINES ESTABLISHED
2001
HARVEST DATE
2 February 2023
WINEMAKING RECORD
Bunches are picked in 17kg crates at a balling of 22.3, sorted, de-stemmed, re-sorted and crushed slightly.
Using gravity, the grapes are transported to an open square stainless-steel tank.
Juice is fermented at 25 degrees Celsius and left for 14 days for maceration.
30% whole bunch fermented.
Only 3 Barrels produced.
BOTTLING DATE
6 September 2023
WINE ANALYSIS
Alcohol: 12.73 % volume
Total Acid: 5.7 g/l
pH: 3.42
Residual Sugar: 1.7 g/l
CELLARING POTENTIAL
5-10 years, excellent enjoyed young too.
FOOD PAIRING
The wine will pair well with venison or beef fillet accompanied by some berries and fresh sage or mint.
