Description Kleinood Tamboerskloof Viognier 2025 Stock is limited, and not available online. Please contact [email protected] 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. Technical Notes Awards 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. back to shop
