Kloovenburg Village Red is a blend of 49% Grenache, 32% Shiraz, 14% Garnacha Peluda and 5% Mourvèdre. Natural fermentation takes place in open fermenters. Extraction is obtained by light pump overs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and then pressed to neutral 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. Blue/black fruit with a hint of spice. It’s plush on the palate with a fine, dry finish.
