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Tasting Notes




VARIETAL: Semmillon

ORIGIN OF FRUIT: Franschhoek

VINTAGE NOTES: Semillon GD1 grapes grown on decomposed sandstone and granite soils in the Franschhoek Valley. 

WINEMAKING: The grapes are picked by hand and a percentage fermented on the skins before being aged in old small French oak barrels for 3 months before being blended with non-skin contact component before. Bottling then follows.

TASTING NOTE:  Notes of nuts, floral hint of honeysuckle, accompanied by limey, zesty freshness on the finish.

ANALYSIS: Alc 11.7% | Residual Sugar 2.1 g/l | TA 7.6 g/l | pH 3.12

WINEMAKER: Wynand Grobler




VARIETAL: Cabernet Sauvignon

ORIGIN OF FRUIT: Stellenbosch

VINTAGE NOTES: Cabernet Sauvignon grapes from the Stellenbosch region, against the slopes of the Helderberg Mountain. This region, close to the Atlantic Ocean, has optimal terroir with decomposed granite and weathered Table Mountain sandstone soils.

WINEMAKING: Grapes are handpicked and transported to the cellar in small crates. The berries are de-stemmed and hand sorted. These whole berries are cold soaked for 2 days in open fermenters. Fermentation takes place naturally with 2 weeks of post-fermentation skin contact. Grapes are then softly pressed in a basket press before taking to barrel. The wine is aged for 16 months in older 300L French oak barrels, before blended and bottled.

TASTING NOTE: Red cherries, black berries with currants and cassis are supported by a fresh vibrant nose of lead pencil shavings which complement the overall complexity. The palate shows red, ripe fruit balanced by round, structured and fine tannins. A lingering, balanced, fresh finish lined with a good acidity and an underlying elegance.

ANALYSIS: Alc 13.5 % | Residual Sugar 2.2 g/l | TA 6.1 g/l | pH 3.56

WINEMAKER: Wynand Grobler



WINEMAKING: Wine of the Western Cape

TASTING NOTE: Fresh, lively and bright are words that best describe this delicious Chenin Blanc. Unwooded, citrus on the front palate followed by hints of tropical stone fruit, passion fruit and melon. An absolutely delightful wine for all occasions. 


WINEMAKER: Wynand Grobler




VARIETAL: Cinsault Syrah, Mourvèdre

ORIGIN OF FRUIT: Paarl, Walker Bay, Franschhoek (w.o. Cape Coastal)

VINTAGE NOTES: De Kleine Wijn Koöp Kreatuur personifies a blend, a different—and unique creature each year. With a medium body of cinsault, shiraz and mourvèdre, this Kreatuur moves faster than one would think. 

WINEMAKING: All grapes were picked by hand and transported to the cellar in small crates. Natural fermentation took place in open fermenters with one punch-down daily. The wine was matured in small French oak as well as 500l barrels for 12 months.

TASTING NOTE: Cranberries, cherries and red berries dominate the nose with underlying spicy nettle characteristics. Rooibos tea, wildflowers and spice. Medium-bodied freshness with a velvety smooth finish.

ANALYSIS: Alc 14.1 % | Residual Sugar 2.9 g/l | TA 5.5 g/l | pH 3.59

WINEMAKER: Wynand Grobler



WINEMAKING: Wine of Cape Coastal Region

TASTING NOTE: This deliciously balanced wine spent 6 months in steel vats with the lees stirred 1-2 times a week to add complexity and a smooth tropical finish. On the nose, grapefruit snd green pepper dominate. In the mouth those flavours blend into green apple and stone fruits on the finish. 

ANALYSIS: Alc 13.5%

WINEMAKER: Wynand Grobler




VARIETAL: 86% Shiraz, 10% Mourvèdre, 4% Grenache


VINTAGE NOTES: Vineyards planted in decomposed granite soils with Westerly facing Franschhoek-slopes, were identified in the Franschhoek-Swartland and Breede River areas to make this Mediterranean-style blend. Well manicured and settled vines, yielding between 4-6 tonnes/ha.

WINEMAKING: Grapes were picked by hand. Fermentation took place in open top fermenters at 28 degrees celsius with a 4 punch downs daily. The wine was pressed gently up to 1.3 bar pressure after a short period on the skins. Malolactic fermentation took place in older 225l and 500l French oak barrels. All three varietals were matured separately in a barrel for a total maturation time of 15 months. All three varietals were vinified completely separately and then blended for bottling.

TASTING NOTE: This intriguing blend of Syrah, Mourvèdre and Grenache is silky soft on the palate with succulent tannins and notes of white pepper, red fruit, chocolate and cherry tobacco on the nose. This wine was matured in small French oak barrels for 15 months.

ANALYSIS: Alc 14.25% | Residual Sugar 2.2 g/l | TA 5.9 g/l | pH 3.66 

WINEMAKER: Wynand Grobler




VARIETAL: Cinsault

ORIGIN OF FRUIT: Stellenbosch

VINTAGE NOTES: Unirrigated dryland bushvines, planted in 1954. These bushvines were selected for it's uniqueness and prominent terroir flavors. Vineyards were monitored meticulously by the winemaker, the latter ultimately deciding when the grapes would be harvested.

WINEMAKING: Grapes were fermented in 4.5 tonne open-top fermentors with4-6 punch-downs daily. 10% of the wines aged in older 225l French oak barrels, while the rest was kept in stainless steel tanks.

TASTING NOTE: Aromas of cherry, red berry, white pepper and some spicy notes on the nose. Savory-spice and fruit flavors complimented by freshness and subtle making on the palate. An irresistible, well-balanced red wine with bright, ruby-red hues. Total production: 250 cases/1500 bottles.

ANALYSIS: Alc 13.5% | Residual Sugar 1.9 g/l | TA 5.4 g/l | pH 3.65 

WINEMAKER: Wynand Grobler




VARIETAL: 82% Cabernet Sauvignon, 15% Cinsault, 3% Cabernet Franc

ORIGIN OF FRUIT: Stellenbosch

VINTAGE NOTES: Vineyards planted in decomposed granite soils with westerly slopes were identified in the Franschhoek, Swartland and Breede River areas to make this blend. Well manicured and settled vines, yielding between 4-6 honnes/ha.

WINEMAKING: Fermentation took place in open top fermenters at 28 degree celsius with 4-6 punch downs daily. The wine was pressed gently up to 1.2 bar pressure after a short period on the skins. Malolactic fermentation took place in older 225l French Oak barrels for a total maturation time of 20 months then blended for bottling.

TASTING NOTE: The blend of Cabernet Sauvignon, Cinsault and Cabernet Franc shows great concentration and length with pureness and focus on the palate. Red fruit driven with silky but present tannins shape this multi-dimensional wine which intrigues with every sip.

ANALYSIS: Alc 13.89% | Residual Sugar 1.4 g/l | TA 6.3 g/l | pH 3.43

WINEMAKER: Wynand Grobler




VARIETAL: Grenache Noir

ORIGIN OF FRUIT: Franschhoek

Hoendertande Grenache is the first straight Grenache Noir hailing from the Franschhoek region. Also refereed to as the "abalone" of the valley, sought after, treasured, and as scarce as hens' teeth.

VINTAGE NOTES: A flavorsome vintage with moderate temperatures throughout. These vines were planted in the early 2000's. Grapes are picked by hand and transported to the cellar in small crates.

WINEMAKING: Whole-bunch fermentation in open-top fermenters with punch-downs daily for 10 days. After being basket-pressed, the wine was barrel-aged in an older 500l French oak barrel for 12 months.

TASTING NOTE: Red cherry and strawberry notes plus a subtle earthly note on the nose. Light-bodied with lovely pure fruit, fresh acidity and very fine tannins. A slightly spicy quality to the finish, thanks to whole-bunch fermentation.

ANALYSIS: Alc 14% | Residual Sugar 2.1 g/l | TA 5.4 g/l | pH 3.49 

WINEMAKER: Wynand Grobler




VARIETAL: Shiraz, Grenache


VINTAGE NOTES: Klipkers, also known as the candlewood tree, is endemic to Paarl and the Franschhoek Mountains and prominent between rock crevices. Apart from being used as firewood, several other early farming activities involved this tree. The bark was used for tanning and wagon brake-blocks. When the fruits fall among the rocks, it is eagerly consumed by the dassies (hyrax) that live there. The Klipkers tree grows scarcity above the vineyards, hence the suitable name for this exclusive name.

VINTAGE & WINEMAKING NOTES: Each vineyard was harvested separately by hand in the cool morning hours to capture the fresh flavours. The bunches were sorted and fermentation took place in stainless steel- and cement tanks and 50% whole-bunch fermented before spending time on the lees in order to build a full, well-rounded palate. The varietals were vinified individually before blending.

TASTING NOTE: On the nose fynbos, red berry and raspberry, accompanied by a nettle quality featuring in the background. The palette suggests fresh red fruit, plums, white pepper and a spicy medium to full wine sensation in the mouth.

ANALYSIS: Alc 14% | Residual Sugar 2.9 g/l | TA 5.4 g/l | pH 3.60

WINEMAKER: Wynand Grobler



WINEMAKING: Wine of Franschhoek

TASTING NOTE: The name ‘Klipkers’ means Candlewood, a reflection of the forests that surround this Franschhoek vineyard where Shiraz, Mourvèdre and Grenache grapes are harvested to make this wonderfully complex wine. A combination of steel vat and French oak blend to create apricot, peach stone fruit notes followed by strawberry and vanilla, for a dry finish. 

ANALYSIS: Alc 12.5%

WINEMAKER: Wynand Grobler

De Kleine Wijn Koop: Recipes
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