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Sauvignon Blanc

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5°C. Grapes are then crushed, destemmed and pressed. The free run and pressed fractions are kept separate. Dry ice (CO₂) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated with VIN 7 and X5 yeast. Fermentation, which takes place at 12°C, takes 38 days to complete. After fermentation, the wine is given a low dose of sulphur and left on the lees for four months before it is blended and bottled.

Our Wines

  • Eight Feet White

    All grapes are handpicked during the early morning hours and then...

  • Carignan

    Aromas of red berries, fynbos and spice with juicy tannins and fresh...

  • Grenache Noir

    All grapes are handpicked during the early morning hours and then cooled...