Petit means small in so many ways, and Petit Verdot is no different. Its a late ripener, with huge tannin and heaps of color and flavor which makes it the perfect addition to any blend. It’s also being used more and more as a Single Varietal and I even heard of a farm who made Petit Verdot Rose. A brief overview from our trusty source of info, Wikipedia reveals a complex varietal:

Petit verdot is a variety of red wine grape, principally used in classic Bordeaux blends.It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen, it is added in small amounts to add tannin, colour and flavour to the blend. It has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in ’stiffening’ the mid palate of Cabernet Sauvignon blends.

When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures.

There you have it. Banana and leather… Sounds awful, but when you simmer it down with a slope side Shiraz and perhaps, even a dash of the amazing green flavors in a Merlot, you will have an amazing blend.

One of the five “Noble” black varietals allowed in Bordeaux. Petite Verdot ripens extremely late, sometimes well into October. Used for many years to add structure to the Bordeaux blends, on its own Petite Verdot can produce hardy wines rich in color, tannin and alcohol. The problem lies in the ripening date, as Petite Verdot was discouraged in the 1960s in favor of the better and more reliable Cabernet Sauvignon. Enjoying a small resurgence today in some warm weather areas such as Napa Valley and Australia where the wines produced are spicy, tannic and richly extracted.

So, will Kleinhoekkloof blend, or go single varietal Petit Verdot?

Who knows?

When we get asked about why we planted Viognier, the response is often – why not? Its such a versatile, aromatic wine, and can be used to soften our reds (when we blend someday) or made into its own beautiful slightly oaked white wine. More gold in color in that latter instance, its a wine that surprised with its scent, its flavor and the way it touches your heart. A quick overview from Wikipedia will reveal that:

Viognier wines are well-known for their floral aromas, due to terpenes, which are also found in Muscat and Riesling wines. There are also many other powerful flower and fruit aromas which can be perceived in these wines depending on where they were grown, the weather conditions and how old the vines were. Although some of these wines, especially those from old vines and the late-harvest wines, are suitable for aging, most are intended to be consumed young. Viogniers more than three years old tend to lose many of the floral aromas that make this wine unique. Aging these wines will often yield a very crisp drinking wine which is almost completely flat in the nose. The color and the aroma of the wine suggest a sweet wine but Viognier wines are predominantly dry, although sweet late-harvest dessert wines have been made. It is a grape with low acidity; it is sometimes used to soften wines made predominantly with the red Syrah grape. In addition to its softening qualities the grape also adds a stabilizing agent and enhanced perfume to the red wine.

Nice. A quick dig on the Web and you will discover there is a website dedicated entirely to the varietal, called Enjoying Viognier . A small bit of information from the informative site gives us this:

Viognier is a remarkably difficult grape to grow. It is prone to mildew, produces notoriously low and unpredictable yields, and needs to be picked when fully ripe. If it is picked too early it fails to develop its classic aromas and rich tastes. But despite, or perhaps because of, this precariousness it has the most amazing clear, golden colour and the aroma of flowers and fruits at their freshest. Many talk of being surprised by the taste; the colour and nose hinting at something sweeter but the actually taste being dry with a variety of nuances both on the tongue and afterward.

In appreciating the surprising dryness of this wine don’t miss out on the few bottles of late harvested, dessert wines that escape from places like Condrieu.

So all in all, another difficult choice of vineyard to grow successfully. Luckily, we believe so deeply in our Terroir that we aren’t really that phased by the whole “worry” thing.

Pinot Noir is like that girl who was temperamental, but absolutely gorgeous. She would tempt you and make you believe you were in with a chance to make the most beautiful children the world had ever seen, and then dump you in a second. This, from Wikipedia

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines produced predominantly from Pinot noir grapes. The name is derived from the French words for “pine” and “black” alluding to the varietals’ tightly clustered dark purple pine cone-shaped bunches of fruit.

However, Pinot wines are among the most popular in the world. Joel Fleischman of Vanity Fair describes Pinot noir as “the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.” Master Sommelier Madeline Triffon calls pinot “sex in a glass”. Peter Richardsson of OenoStyle christened it “a seductive yet fickle mistress!

I also found this useful bit of information on the About website about Pinot Noir…

Pinot Noir may be the toughest grape to grow, but the effort is well worth the investment. It is a fickle grape that demands optimum growing conditions, calling for warm days consistently supported by cool evenings. Pinot Noir is a lighter colored and flavored red wine, well-suited to pair with poultry, ham, lamb and pork. Its flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions.

Pinot Noir’s forerunner and modest inspiration hails from red Burgundy, one of France’s most prized wines. Today, Pinot Noir is planted in regions around the world including: Oregon, California , New Zealand, Australia, Germany and Italy .

Due to the stringent growing requirements for Pinot Noir, it is produced in much smaller quantities than other popular red wines. Traditionally, you will also pay a little more for Pinot Noir, as the “supply and demand” theories kick in.

So, you can imagine, that with the success of our Sauvignon and the ice cool wind that blows daily, that we are understandably excited about the prospects of our small block of Pinot Noir. Now in its 3rd year, we wanted to give it 5 before we attempted it, and another local farmer promptly bought up our supply of this year to see what he could do with it. Testament to what lies ahead? We believe so…

So, in around 3-4 years time, you will see some KHK Pinot Noir on the market. I know… we can’t wait either.

Currently our most anticipated varietal, based on the first tastings of the 2006 and 2007 vintages, which are still unreleased. Our Merlot grapes have won Best Block of vineyards in the entire Robertson valley, and claimed a few souls on the way with our Merlot Rose, which has its own following by now. A quick overview of the varietal from Wikipedia gives us the following:

Merlot is a red wine grape that is used as both a blending grape and for varietal wines. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Merlot has indeed earned its reputation as the “go-to” wine in the reds for new wine drinkers, as its fleshy, easy drinking nature will convert even the most staunch anti-wine people.

Like Sauvignon Blanc, Merlot is a wine that pairs well with many foods. A quick list would be: Poultry, red meat, pork, pastas, salads – Merlot can handle them all well. Pizza works too.

For the Kleinhoekkloof Merlot Rose, spicy foods pair particularly well, like portugese prawns, prego rolls and spicy chicken livers. It has to be had, to be believed.

There is no 2008 Merlot Rose left, so its up to you to secure your share of the 2009, due on the market in only a few weeks time. Fill in the form on the bottom of the page, and mail us before its all gone!

Our newest varietal as of 2007, Sauvignon Blanc is something we are particularly excited about at Kleinhoekkloof. Excited because our second release, the 2009, is that good. But first, an overview on the varietal.

This, from Wikipedia

Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage (”wild”) and blanc (”white”) due to its early origins as an indigenous grape in South West France. It is now planted in many of the world’s wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, South Africa, California, and South America.

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase “crisp, elegant, and fresh” as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi.

The Sauvignon Blanc which comes from our farm has a marked minerality to it, something rare in South African vintages, which are often fruit driven, especially tropical fruits.

Easily the most popular white wine varietal in South Africa due to its easy pairing with many food types, Sauvignon Blanc can be paired with: appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads – like Greek, Caesar or Garden, Thai food, fish (sushi), poultry and the list goes on, and on.

Kleinhoekkloof currently has a limited amount of 2008 Sauvignon Blanc in the market, and the 2009 is due to be released in just a few weeks. Keep an eye out, or even better, contact us directly to reserve yours. Its not going to last long…

Kleinhoekkloof Wines has several varietals of grapes on the farm and as an education to many of our followers, we want to give an overview of each varietal to you. The biggest varietal on the farm is Syrah / Shiraz.

A quick overview from Wikipedia give us this…

Syrah is a dark-skinned grape grown throughout the world and used primarily to produce powerful red wines. Syrahs enjoy great popularity in the marketplace, relatively often under the name Shiraz.

DNA profiling in 1999 found Syrah to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche.[2] It should not be confused with Petite Sirah, a synonym for Durif, a cross of Syrah with Peloursin dating from 1880.

Ok, but what does that mean to you, the consumer?

Shiraz wines display firm tannins (although they are typically ripe and smooth, not abrasive like younger reds can be), a medium to full body, and the rich round flavors of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat.

Shiraz (the french call is Syrah but we South Africans go by Shiraz) from Kleinhoekkloof has a mysterious potpourri that can only be described as a hauntingly beautiful smoky lurk that stems from the surrounding fynbos and channeled by the 4:30pm wind that blows up the valley every afternoon.

You should be eating the following foods when paired with a juicy Kleinhoekkloof Shiraz: grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover’s pizza.

Kleinhoekkloof Shiraz is currently available in 2006 and 2007 vintages.