Kloovenberg Shiraz, Swartland, South Africa

The 2018 Kloovenburg Shiraz is a testament to the Du Toit family’s dedication to crafting elegant, terroir-driven wines from their Swartland estate. Produced from handpicked grapes grown on schist and weathered sandstone soils, this Shiraz delivers an expressive balance of fruit, spice, and structure that reflects both the vineyard’s unique character and the family’s meticulous winemaking approach.

Product Details:

• Style: Shiraz (100%)
• Owner: Du Toit Family
• Winemaker: Pieter du Toit
• Vineyard Source: Three estate blocks, vines aged 9–20 years
• Soil Type: Schist & weathered sandstone
• Yield: 6–8 tons/ha
• Alcohol: 14.08%
• Residual Sugar: 3.6 g/L
• Total Acidity: 5.7 g/L
• pH: 3.52
• Total SO₂: 55 mg/L
• Fermentation: 85% destemmed, 15% whole cluster; natural fermentation in open fermenters and stainless steel tanks; regular pump-overs and punch-downs; 3-day cold soak at 9°C
• Maturation: 16 months in 20% new Allier French oak barrels

Sensory Description:

Deep ruby in color, the 2018 Kloovenburg Shiraz opens with vivid aromas of red cherry and blueberry, accented by delicate violet and white pepper notes. On the palate, the wine is medium to full-bodied, offering layers of ripe berry fruit intertwined with gentle spice and a touch of oak. Silky tannins and balanced acidity create a harmonious structure, leading to a refined, lingering finish.

Winemaker's Background:

The Du Toit family’s stewardship of Kloovenburg began in 1956, with Pieter du Toit taking the reins in the late 1980s. Since producing their first wines in 1997, the family has steadily expanded their range, building a reputation for quality and authenticity. The estate’s Shiraz is sourced from select vineyard blocks that benefit from diverse soils and sustainable farming practices. The family’s ethos, “start small, work hard, and success will follow”, is evident in every bottle.

Serving Suggestions:

This Shiraz pairs beautifully with lean red meats, rich stews, and mildly spiced dishes. Its vibrant fruit and subtle spice also make it a fine match for grilled lamb or mushroom-based entrées. Serve at 60–64°F (16–18°C) to showcase its aromatic complexity and smooth texture.