The 2019 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2021 edition article, My Top 20: Viognier Beyond The Rhone (see blue link below).
Kleinood, Tamboerskloof Viognier 2019 - February 2021 Decanter review
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. In the year 2000 Gerard de Villiers, a direct descendant of Jacob, and his wife, Libby named the in the Blaauwklippen-valley along the slopes of the Helderberg mountain acquired farm, 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.
One of the secrets of the Kleinood wines lies in picking at exactly the right time. Each year the team inspects the vineyards from an aerial perspective. This allows them to do an infrared survey of the vineyards, thus determining vigour and ripeness of different areas in each block. Each area is then picked accordingly.
The winery, a study in simplicity, combines the structural and technological expertise of owner-designer Gerard in a clever combination of high-tech and tradition. It was designed to work very softly with the grapes and to afford the winemaker the most flexibility possible. The intention of de Viliers family to create their own wine although formulated deliberately modest, however, proves in her enormous commitment to create a unique and very personal wine of the highest quality.
The Viognier vines were suckered at least 4 times in the growing season to ensure good light exposure and airflow which in turn afforded good expression of aromas. The Viognier was harvested between 22-23.5 degrees Balling. The Roussanne grapes were harvested at around 21 degrees Balling. Grapes were sorted three times before being left on the skins overnight to ensure good flavour extraction. They were then lightly pressed in a basket to ensure just the right amount of phenolics extraction. Extraction was at +/- 450 litres/ton. Just was settled overnight racked and fermented in stainless steel, concrete egg and 3rd/4th filled barrels. Then aged on lees for 4 months.
Altitude: 176 m to 184 m above MSL.
Age of vines: 2001.
Cellaring potential: 2–3 years.
86% Viognier, 14% Roussanne.
Residual sugar: 2.2 g/l.
Pale straw colour, with a green tinge. The Viognier 2019 opens with apricots and tangerine, developing into honeysuckle, orange blossom and rose with a hint of spice and nutmeg. The entry of the wine is fresh and racy, but the weight and texture create a lingering finish enticing your palate to ask for more. The Tamboerskloof Viognier 2019 is a super versatile food-wine pairing wine and compliments anything from a perfumed Indian curry to a De Boerin olive oil-drenched caprese salad.