Winery

 

The farm Wolfkloof dates back to 1880.  Jan’s grandfather and father purchased Wolfkloof in 1973. The first wine was made in 2004, a Merlot made in a traditional French style.  The fermentation starts spontaneously, without using any yeast on the berries or juice.  After fermentation , when res-sugar is below 2 balling, the wine goes to the barrels, waiting for the second process of fermentation to start, namely  malalactic fermentation.  Wine is naturally filtered by hand. The wine is kept for one year in barrels,  thereafter it is bottled and kept in the cellar for another year, before releasing.

The Merlot’s name was inspired by the young Frederick Kannemeyer,  aged 7, who took a bottle, filled it up with tea , sealed it and labelled the bottle with his own design. When the first Merlot was bottled 5 years later, we realized Frederick’s design was perfect, and named our Merlot “Child’s Dream”.

Wolfkloof is a Boutique Winery, meaning that the wines are handcrafted, small amounts, with as little mechanical interference as possible, therefore naturally made “Single Vineyard Wine”.  The 0.8 hectares Merlot block (east-west slope direction) is registered by the South African Wine Institute (SAWIS), so that only Merlot from this unique terroir maybe used for making “Child’s Dream Merlot”.

Currently, Wolfkloof has a range of three wines, namely, Child’s Dream Merlot; Wild yeast Chardonnay  and a Dry Merlot Rosé.

A Child’s Dream

A Child’s Dream comes from a dream the young Frederick John Kannemeyer (then 7) had when he took a bottle and filled it with tea, sealed and labelled it.

The surname Kannemeyer originates from german literally meaning ‘kanne': containers and ‘meyer': boss. The etymology eventually led J.C. Kannemeyer from Wolfkloof to produce and bottle his own wine.

    

2011 ROSé (Dry)

2009 MERLOT

2011 CHARDONNAY

Viniculture
Tank fermented
Bottled: April 2011
Production: 4200 bottles
Viniculture
Oak type: 225L French oak
Aging in barrel: 12 months
Bottled: February 2010
Production: 2800 bottles
Viniculture
Oak type: 225L French oak
Aging in barrel: 12 months
Bottled: April 2011
Production: 2 480 bottles
Analysis
Alcohol: 13% vol
Total Acidity: 5.9 g/L
pH 3.34
Residual Sugar 1.9 g/L
Analysis
Total Acidity: 7.1 g/L
Alcohol: 15% vol.
pH 3.48
Residual Sugar 2.4 g/L
Wild yeast was used
Natural filtration
Analysis
Alcohol: 14.5% vol.
Total Acidity:6.8 g/L
pH 3.29
Residual Sugar 2.2 g/L
Wild yeast was used
Natural filtration
Nose:
Strawberries, Candyfloss.
Pallet:
Candyfloss, Strawberries, low on acidity, great summer wine for drinking and dining on the patio.
Food:
Light summer salads with tomatoes that compliment the acidity, lemon flavours, light meats like crab and calamari and sushi.
Nose:
Blueberry compose, jammy, strawberries with light smokey notes after leaving the wine for a while to breath.
Pallet:
Jammy, fruity, low in tannin, easy drinking, ripe strawberries (like a good home made strawberry jam).
Food:
Soft ripe cheese, any venison, like Kudu fillet, Springbok or Ostrich, lovely venison pie and light meats.
Nose:
Lots of lemon and other citrus flavours.
Pallet:
Citrus flavours, high in acidity.
Food:
Tomato/puttanesca sauce pasta, chicken cordon blue with very strong cheese and salami/ham and cheese so that the acidity can balance the richness of the food (wine can work both ways either compliment the acidity or balance the richness)

Wine Awards

 

Sales Agent for Germany

Shipments also to Germany, Austria, Switzerland, Netherlands, Belgique, Denmark, UK, Luxembourgh and France

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Wolfgang Bildhauer
Albblickweg 5
78126 Königsfeld

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