Kleinood releases 2016 De Boerin, their EVOO

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Kleinood started its high quality olive oil venture alongside its renowned wines in 2001, when only 2 hectares of olive groves were established on the Kleinood property in Stellenbosch.

The quality of extra virgin olive oil is measured in its acidity content (free fatty acids). In South African the standard for Extra Virgin Olive oil is considerably high compared to Europe and other olive growing areas. For an olive oil to be Extra Virgin, the acidity needs to be below 0,8 g/l acidity. The 2016 De Boerin Extra Virgin Olive oil acidity level is as low as 0,3 g/l, indicating its superior quality.

our_storyKleinood Wine Estate

The name of the Extra Virgin Olive Oil, de Boerin was derived from the nickname for Annetjie Boom, the wife of Jan van Riebeeck’s gardener Hendrik Boom. She was the first innkeeper and restaurateur in the Cape Colony in 1665 and was fondly called Annetjie de Boerin by the Dutch burghers.

Olives ripening on branchOlives ripening on the branch

The Tuscan varieties planted are Favolosa, Leccino, Delicata and Coratina and every step in the process is done by hand to produce a total of only around 3000 bottles of olive oil per year.  The four Tuscan varieties that have been carefully selected to make up the parts of this blended oil are Favolosa (also known as FS17), otherwise known as Dwarf Frantoio, is a prolific variety and makes up the greatest part of the blend with 72%. It is fruity and aromatic, especially compared to the spicy and very robust cultivar Coratina, which constitutes as much as 8% of the blend. Leccino is a delicate and fruity component, with a hint of sweetness and makes up 16% of the blend. Delicata, as the name dictates, is a great blending component to harmonise with the rest of the cultivars and makes up only 4% of the oil.

Gerard de VillersGerard de Villiers, Kleinood’s owner

Kleinood’s De Boerin Extra Virgin Olive Oil is one of South Africa’s top quality olive oils, that is made as naturally and honestly as they come and is an unmatched addition to any foodie’s cuisine.

Kleinood Tamboerskloof Syrah 2013

Tamboerskloof-Syrah-2013-vintage460Kleinood Tamboerskloof Syrah 2013

‘The grapes are hand-picked and sorted three times before going into stainless steel fermenters where a combination of modern technology and old-style winemaking techniques takes care of creating this sublime hand crafted wine. Fermented at 26 ̊C for 12 days.

Shiraz Grapes 2Syrah grapes ripening on the vine

Ruby red in colour with dark spices on the nose, the wine has aromas of violets, cold red fruit, cherry, plum and rose hip. On the palate flavours of strawberry, Turkish delight, bramble and goji berries lead to a full-bodied finish of earthy spice and lush soft tannin.’

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Information from Kleinood

Website: www.kleinood.com

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September 7th, 2016|Categories: Michael's Writings|Tags: , , |