Kleinood Tamboerskloof Mourvedre Meevaller
A "Meevaller" is an untranslatable Dutch-Afrikaans word that kind of sums up "a delightful, unexpected surprise".
This was originally planted, like the Viognier, to blend in small percentages into the flagship Syrah. However one season, a barrel was forgotten among the others in the winery and when it was discovered, well, what a delightful surprise!
Harvested in the cool early morning, the fruit and juice are gently handled before fermenting in stainless-steel and macerated for 14 days. One quarter of the crop is whole-bunch fermented in barrel, then the final is matured for 16 months in second fill 500L French oak boutes.
It shows subtle, pretty floral aromas with sweet-cherry pie filling. On the palate it's dry, bursting with tart strawberry flavours and acidity, shows soft tannin, some dill herb, and a zippy, long finish.
A "Meevaller" is an untranslatable Dutch-Afrikaans word that kind of sums up "a delightful, unexpected surprise".
This was originally planted, like the Viognier, to blend in small percentages into the flagship Syrah. However one season, a barrel was forgotten among the others in the winery and when it was discovered, well, what a delightful surprise!
Harvested in the cool early morning, the fruit and juice are gently handled before fermenting in stainless-steel and macerated for 14 days. One quarter of the crop is whole-bunch fermented in barrel, then the final is matured for 16 months in second fill 500L French oak boutes.
It shows subtle, pretty floral aromas with sweet-cherry pie filling. On the palate it's dry, bursting with tart strawberry flavours and acidity, shows soft tannin, some dill herb, and a zippy, long finish.
Original: $39.16
-65%$39.16
$13.71Description
A "Meevaller" is an untranslatable Dutch-Afrikaans word that kind of sums up "a delightful, unexpected surprise".
This was originally planted, like the Viognier, to blend in small percentages into the flagship Syrah. However one season, a barrel was forgotten among the others in the winery and when it was discovered, well, what a delightful surprise!
Harvested in the cool early morning, the fruit and juice are gently handled before fermenting in stainless-steel and macerated for 14 days. One quarter of the crop is whole-bunch fermented in barrel, then the final is matured for 16 months in second fill 500L French oak boutes.
It shows subtle, pretty floral aromas with sweet-cherry pie filling. On the palate it's dry, bursting with tart strawberry flavours and acidity, shows soft tannin, some dill herb, and a zippy, long finish.
