Description
Kleinood Tamboerskloof Viognier 2025
Stock is limited, and not available online.
Please contact office@kleinood.com to enquire.
100% Viognier
A light golden wine with aromas of tangerine, orange blossom and rose.
Following through with peaches and apricot to the palate.
Subtle spices create a lingering finish.
Winemaker’s Comments
“The Kleinood Tamboerskloof Viognier 2025 is a masterclass in balance and finesse, with a nose that unfolds like a garden in bloom. The floral and fragrant notes of garden roses and orange blossom mingle with the juicy sweetness of apricots, the brightness of lime zest, and the subtle nuance of nutmeg and cinnamon. On the palate, the wine is a symphony of freshness and depth, with a perceived sweetness that adds complexity and a finish that is textured and layered, like leaves falling in autumn…”
The distinctive, yet characteristically understated, Tamboerskloof wine labels are hand printed with an antique wooden press on handmade paper that is torn to size by hand and stuck onto each individual bottle by hand.
All Kleinood wines are Vegan.
GRAPES
100% Viognier
AGE OF VINES
2007-2012
ASPECT
North and Northeast Facing
ALTITUDE
94m to 412m above MSL
DISTANCE FROM SEA
8km
PRUNING
2 bud spurs
TRELLISING
7 Wire Perold System
HARVEST DATE
First and second week of February 2025.
HARVEST DETAILS
Our Viognier is harvested between 22-23.5 Balling
WINEMAKING STYLE
Grapes are sorted three times before they are left on the skins overnight to ensure good flavour extraction and then lightly pressed with a basket press to ensure just the right amount of phenolics are extracted. Extraction was at +-450 lit /ton.
BARREL MATURATION
Juice is settled overnight, racked and fermented in stainless steel and 1 x 500L 1st fill, 1 x 500L 2nd Fill, 1 x 500L 3rd Fill French oak barrels (12.5%) and 87.5% in Stainless steel. On lees for 4 months. A small fraction of the wine is fermented in barrel and kept on the lees for 4 months to add depth to the palate.
BOTTLING
24 June 2025
WINE ANALYSIS
Alcohol: 13.74 % volume
Total Acid: 5.9 g/l
pH: 3.40
Residual Sugar: 3.9 g/l
CELLARING POTENTIAL
3-5 years
FOOD PAIRING
Enjoy with perfumed curry, grilled fish or a creamy pasta.
