Zinfandel

Pork, duck, veal, light curries and matured hard cheeses.

Down to earth with a rich history and winemaking tradition, Blaauwklippen produces wines of distinction in harmony with the simplicity of country living. Shaped by centuries, people are at the heart of Blaauwklippen’s legacy that is shared in abundance with contemporary design and artisanal flair. In 1977 the first Zinfandel vineyards to be planted in South Africa were established on Blaauwklippen with the first vintage released in 1980. This pioneering spirit led us to produce world-class Zinfandel for decades and today we remain one of only three Zinfandel producers in the country. Launched in 1984, the Blaauwklippen Blending Competition is the only one of its kind in South Africa, aimed at consumers rather than producers, inviting wine-lovers to try out the art of wine blending for themselves. Narina Cloete has been the winemaker at Blaauwklippen since June 2016. She graduated with an Honours BSc Agriculture (Oenology) cum laude from the University of Stellenbosch. She serves on various wine judging panels including the South African Young Wine Show, FNB Top 10 Sauvignon Blanc, Cape Vintners Classification, Blaauwklippen Blending Competition, Veritas Awards and the Old Mutual Trophy Wine Show. She also judged in Spain at the 2018 Zarcillo International Wine Competition. The Blaauwklippen Family Market, held every Sunday, is a popular Winelands destination with an array of food, arts and crafts, live music, a monthly antiques fair and the estate’s child-friendly facilities and activities.

The grapes were sourced from 2 blocks on our farm (Clone ZDMAS): both are on medium potential soils namely Tukulu and Kroonstad, planted wide at 2,5m x 1,4m with a seven wire Vertical Shoot Positioning(VSP) trellis system and on drip irrigation. One block was planted in 1991 and the other in 2001. Annual production of around 5-8/ha.

After fermentation, the wine was matured for 12 months in 300L French oak barrels (30% new oak).

Hand-harvested grapes were bunch sorted and -selected in vineyard to ensure that only the best quality grapes arrived at the cellar. Upon arrival the grapes were processed and whole berry alcoholic fermentation commenced in French oak casks and stainless-steel tanks. Twice daily pump-overs ensured the extraction of tannins and flavours.