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Tamboerskloof Syrah 2008

  • RP93
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

The meaty, gamy side of the varietal is showcased here, without being too assertive, followed up with white pepper and touch of cardiman and allspice with a dark fruit base. Not big in weight more in the medium – medium fuller range, with refined tannins, this has excellent flavor intensity and balance with spiced darker red fruits flowing effortlessly to a long lingering finish on its seamless frame.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2008 Tamboerskloof Syrah is blended with a touch of Mourvedre and Viognier. It undergoes handpicking and triple sorting before maturation in 500-liter French oak barrels. It has a very natural, refined bouquet with strawberry, Morello, dark plum and a touch of seaweed. The palate is medium-bodied with very fine, sensual tannins. There is a core of very pure, spicy red fruit laced with white pepper and a beautifully composed finish this is very natural, caressing and poised. This is a Syrah from the top drawer. Drink now-2020.
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Tamboerskloof

Tamboerskloof

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Tamboerskloof, South Africa
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The de Villiers family has left deep footprints in the history of the South African wine industry through the centuries, and Kleinood and the Tamboerskloof wines are no exception. The French Huguenot, Jacob de Villiers, bought the wine farm Boschendal between Stellenbosch and Franschhoek, after immigrating to the Cape of Good Hope in 1688. In the year 2000 Gerard de Villiers, a direct descendant of Jacob, and his wife, Libby, found the piece of land that stole their hearts – complete with mountains, river and a pristine tract of indigenous forest.

They renamed the farm to Kleinood. Kleinood is an Afrikaans word from Dutch and German origin meaning something small and precious. This is exactly what Kleinood means to them and precisely what it is – a small farm, very dear to their hearts, specializing in the production of only a Syrah based red wine, a single vineyard Syrah and small production of Viognier and Syrah Rosé as well as de Boerin extra virgin olive oil. Kleinood lies nes tled in the Blaauwklippen Valley on the slopes of the Helderberg Mountain outside Stellenbosch – the premier red wine area in the Cape. They decided on which cultivars to plant after several years of careful analyses of soil types and climatic conditions on the farm. Thus, not only their passion, but also the terroir, the sun and the rain led them to plant Shiraz, Mourvèdre, Rousanne and Viognier on North and West facing slopes. From this delicate balance between science and passion the Tamboerskloof wines, now cultivated, nurtured, harvested, pressed, matured and bottled with equal care were born.

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South Africa

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

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Syrah/Shiraz

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

OPI78909_2008 Item# 151000