Tamboerskloof Katharien Rosé

The Rosé 2024 will pair well with light salads, light pastas, seafood, and goats’ cheeses. Ideally served chilled at 10°C.

The name Tamboerskloof means the valley (kloof) of the drums (tamboer). When the Dutch settled in the Cape in 1652 lookout posts manned with spotters were established on the hills and mountains around the peninsula. The first spotter was placed where the suburb of Tamboerskloof lies today. These spotters drummed the message of an approaching ship from one lookout post to the next until the farmers in the surrounding valleys heard the drums and proceeded to harvest their crops and hasten to Cape Town harbour with their wagons in order to meet the ship on arrival. Before moving to the Boland Gerard, Libby and their two children Spicer and Katharien lived in this Cape Town suburb for 25 years. Thus with the fondest memories and the need to acknowledge the happy years they had spent there they named their wine Tamboerskloof.

The wine is kept on the lees for five months, after fermentation, prior to bottling.

Grapes are harvested in the cool mornings, crushed slightly, and pressed. The juice is settled overnight then racked. Recovery is 550l per ton to ensure good colour and texture. Two yeast strains are used to add complexity and depth. 15% of the wine is fermented in older 500litre barrels and the rest in stainless steel tanks.