Tamboerskloof Syrah 2009 Front Label
Tamboerskloof Syrah 2009 Front Label

Tamboerskloof Syrah 2009

  • WE92
  • JS90
750ML / 14.5% ABV
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  • RP90
  • RP93
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750ML / 14.5% ABV

Winemaker Notes

This flagship wine is ruby in color and has a complex nose with inviting cassis fruit and white pepper aromas followed by garrigue and spicy flavors. The palate is balanced by confirming the nose with firm tannin and a lingering peppery aftertaste. Decant 30min prior to serving.

Critical Acclaim

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WE 92
Wine Enthusiast
Plush, full and warm, this is an immensely attractive wine now, though it should cellar well through 2021. Dark, intense notes of berry preserves, menthol, curing spice and vanilla bean all mingle harmoniously on the nose and palate. Lush and mouthfilling, it is carried by a full structure and a crushed-velvet texture. Notes of muddled black berries and sweet spice linger long on the finish.
JS 90
James Suckling
This is fascinating wine now with age. It's so balanced and refined with such elegance and finesse. Dried mandarin undertones. Medium to full body, fresh finish.
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Tamboerskloof

Tamboerskloof

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Tamboerskloof, South Africa
Tamboerskloof Winery Image
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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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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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

AMR78909_2009 Item# 148215

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