Tamboerskloof Syrah 2007

Name: Tamboerskloof Syrah 2007
Brand: Kleinood
SKU: 26106

Dark ruby plum colour. Intense dark red berry flavours initially on the nose followed by hints of pepper, chocolate, spice and florals. Rich full entry on the palate with heaps of berry fruit flavours. Good complexity and integration of all flavours allowing fine elegant tannins to round off the wine. Decant one hour prior to serving.

Recommended food pairing: Chicken liver, ostrich fillet and venison.

variety : Shiraz [ 90% Shiraz, 7% Mourvèdre, 3% Viognier ]

winery : Kleinood

winemaker : Gunter Schultz

wine of origin : Stellenbosch

analysis : alc : 14.5 % vol rs : 2.2 g/l pH : 3.55 ta : 5.3 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2007

4 ½ stars in the John Platter Wine Guide 2011
Silver Medal, International Wine & Spirit Competition 2010 (UK)
90-points, Steve Tanzer, International Wine Cellar 2011 (USA)
Silver Medal, Decanter World Wine Awards 2011 (UK)

2006

4 ½ stars in the John Platter Wine Guide 2010

2005

Voted to be in the top 13 of over 170 entries in the 2008 Diner's Club Winemaker of the Year competition
Silver Medal winner in the 2008 Syrah du Monde (France)
Awarded with Silver in the 2008 International Wine & Spirit Competition (UK)
3 ½ stars in the John Platter Wine Guide 2008
Bronze at the 2008 Veritas Awards
Bronze Medal at the 2008 Swiss International Air Lines Wine Awards

2004

Silver Medal at the Michelangelo International Wine Awards of South Africa 2006
3 ½ Stars in the John Platter Wine Guide 2007
Bronze Medal at the Old Mutual Trophy Wine Show 2006

2003

Silver Medal at the 2006 Swiss International Air Lines Wine Awards

ageing : 6 yearsbr /

in the vineyard : Aspect: Faces North and West
Altitude: 172m to 198m above sea level
Distance to sea: 18km
Soil type: Tukulu/Kroonstad/Klapmuts
Rootstock: 101/14 & R99
Age of vines: 8 years
Trellising: 7 Wire Perold System
Pruning: 2 bud spurs

about the harvest: Hand picked grapes.
Harvest date: beginning March

in the cellar : Hand picked grapes, sorted 3 times before going into stainless steel fermenters where a combination of modern technology and old-style winemaking techniques takes care of designing our unique hand crafted wine. Ferment at 27ºC/104ºF for 14 days. Maturation prior to release was 20 months in 500 litre French oak barrels.

Bottled: 13 January 2009

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