What makes Kloovenburg different to other Swartland wineries?
- They are the oldest grape growing farm in the Swartland region Est 1704.
- They grow all grapes themselves on the farm, make the wine on the farm and also bottle on the farm. They don’t buy in any fruit which is not a common thing in the Swartland.
- They just received BWI Champion status, the first farm in the Swartland to accomplish this.
According to WOSA, this is how best to sum up the Swartland region:
Traditionally a grain-producing area, in summer the Swartland district is marked by green pockets of vineyards clambering up the foothills of the mountains (Piketberg, Porterville, Riebeek and Perdeberg) and along the banks of the Berg River. In the past, the region was planted mainly to bushvines but trellising is increasingly being adopted due to advances in management strategies and quality considerations.
The Swartland literally translated means ‘the black land’ and the area takes its name from the now endangered indigenous renosterbos (rhino bush) which once turned the landscape a dark colour at certain times of the year. The district was traditionally a source of robust, full-bodied red wines and high quality, fortified wines. The Swartland Independent Producers (SIP) is a coming together of a group of like-minded producers working to express a true sense of place in the wines of the Swartland. Click here to read more about the framework they work within.
In recent times, some exciting award-winning wines have emerged, both red and white, and the area continues to produce top port-style wines. Increasing percentages of Pinotage, Shiraz and Cabernet Sauvignon are being grown here, as well as Chardonnay, Chenin Blanc and Sauvignon Blanc. It has four designated wards, Malmesbury, Riebeekberg, Riebeeksrivier and St Helena Bay. The district of Swartland borders Piketberg to the north, which is not dissimilar in both geography and climate.
Kloovenburg Grenache Noir is crafted from bush vines planted in 2011 on a gently sloping (10.1 degree), warm north and north east facing, 1.4 hectare, low yielding (6 tons/ha), single block (Block 89) vineyard. This site was chosen because it receives long day light hours (on average between 12.1 - 12.3 hours), high solar radiation (measured at 5400), and sits at a approximately 300 metres above sea level - this altitude allows variation between day and night temperatures to slow down ripeness and also keep natural acidity for longer. Vines are planted in high density which increases root competition and therefore naturally controls vigorous growth and improve micro canopy climate.
How It's Made
Grapes are hand-picked during the early morning hours to beat the harsh heat of the day, then cooled overnight in a temperature controlled room at 5°C. 70% of the grapes are crushed and destemmed, whilst the remaining 30% is fermented as whole clusters. Ripe stem tannins provide good structure which add freshness and are also important for aging .
A three day cold soak covered with a CO₂ blanket at 9°C follows. Cold soak promotes fruit and freshness and sets colour prior to alcoholic fermentation. Natural fermentation takes place in open fermenters. Natural fermentation encourages the must to ferment slower and thus temperatures don’t exceed 25°C which helps produce aromatic and fragrant Grenache’s. Extraction is obtained by light punch-downs (pigéage) twice a day.
After fermentation is completed, the wine is left on the skins for another seven days (to improve colour stability), then pressed to old 300L oak 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 barrels before it is bottled - unfined and unfiltered.
"We use old barrels because it is neutral and limits oxidation." JF
- Jolandie has two Labradors whom she absolutely adores!...Cinsaut (Golden Retriever) and Simba (Chocolate Labrador).
- Her favourite dish in the world is pizza, her first CD was Roxette, she can juggle with two lemmons, she prefers Dinosaurs to dragons, her sporting hero is "Serena Williams = domination", and the most interesting place she has visited is "My sisters brain when she is pregnant!" (Note/ Jolandie is a twin)
- Her first car was "A Toyota Tazz, her name was Hol Marie and she made weird noises when you drove her. She had only 4 gears: No.1 was for Sunday driving, No. 2 for racing, No. 3 for overtaking a truck on the highway, and No. 4... I don’t know, I never tried because she started to shake above 80km/hr".
- She graduated from Elsenburg, Stellenbosch in 2008, was assistant winemaker at Saronsberg in Tulbagh from 2010-2014, then moved on to Kloovenburg Vineyards to be closer to her boyfriend (now husband) in Swartland.
- The Swartland was where Jolandie grew up and coming home was a dream come true.
- What Jolandie loves about Kloovenburg is that she has "the freedom to express myself in every aspect of the wine making process. I also prefer to work with Rhone cultivars and we've got plenty of them here to keep me happy. I call Kloovenburg 'Little Rhone' ".
- Jolandie was drawn to and loves wine making because of the balance between nature and chemistry... "Because we work so close to Mother Nature, every season and harvest is different with new adventures and challenges. The creative part, working with your hands, meeting new people and travel off course also drew me in".
When asked for a quote that best sums her up, one from Charles Bukowski was given:
"She's mad but she's magic. There's no lie in her fire." Charles Bukowski