Viniou Reviews
The 2019 Kleinood Tamboerskloof is a distinguished red blend originating from the celebrated Stellenbosch appellation within South Africa’s Coastal Region. This cuvée harmoniously combines Syrah as the dominant grape, often with smaller proportions of Mourvèdre, Grenache, and sometimes Viognier, following the elegant traditions of the northern Rhône. The 2019 vintage was marked by favourable weather with adequate winter rainfall and a moderate growing season, allowing for gradual ripening and the development of expressive fruit. In the cellar, Kleinood typically employs gentle extraction and maturation in French oak, yielding a wine with velvety tannins, fine spice complexity, and layered red and black fruit aromas—think ripe plum, black cherry and a hint of pepper and floral lift.
Stellenbosch stands as one of South Africa’s most acclaimed wine regions, renowned for both its ancient soils and maritime climate. Proximity to both the Atlantic and Indian Oceans grants cooling sea breezes, which lengthen the ripening season and help preserve freshness in the grapes. The decomposed granite and clay soils of the district impart structure and minerality to the wines, underpinning the region’s reputation for producing age-worthy reds with depth and finesse. Stellenbosch boasts a rich viticultural history, dating back to the late 17th century, and has become synonymous with quality and innovation in South African winemaking.
This Tamboerskloof blend calls for food partners that mirror its aromatic richness and refined tannic structure. It complements grilled lamb cutlets with rosemary, duck breast with cherry sauce, or classic coq au vin. For a South African touch, try pairing with Karoo lamb or bobotie, the country’s iconic spiced meat dish, whose savoury-sweet notes resonate beautifully with the wine’s spicy undertone. Mushroom risotto and roasted aubergine also work well for a vegetarian option.
For optimal enjoyment, serve this wine slightly below room temperature, around 16-18°C, and allow it to breathe for at least 30 minutes before tasting. This will open up its aromatic complexity and integrate its subtle oak notes, offering a rewarding and layered tasting experience whether now or after a few years in the cellar.
