Kloovenburg Eight Feet 2013

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature -controlled room at 5*C. A large percentage (85%) of the Shiraz is then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. of the Grenache, Mouvedre and Carignan, 30% is fermented whole cluster whilst the balance is destemmed and crushed,.his is followed by a three day cold soak at 9*C. Natural fermentation takes place in open fermenters. Extraction is obtained by two-three punch-downs per day. After fermentation is complete, the wine is left on the skins for another 7 days. The Shiraz is then presse to 20% new Allier French oak barrels, and the Grenache, Mourvedre and Carignan is pressed to third and fourth fill French oak barrels, which vary from 300 l tp 500 l. The pressed section is kept separate.. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given low dose of sulphur. The wine spend a total of 16 months in the barrel before it is bottled.