Closilo Winery

Closilo Winery

Today we loaded our first container! USA here we come! May this be the first of many! ‪#‎superexcited‬

Today we loaded our first container! USA here we come! May this be the first of many! ‪#‎superexcited‬

CLOSILO means "enclosed Silo". Clos is the French term for enclosed vineyard. But here this picturesque Silo is enclosed by a brick-red clay wall.

CLOSILO wines are made by Mont Blois Wine Estate in Robertson, South Africa. The Bruwer family have been making wines since 1884 at Mont Blois. We have supplied wines in bulk to many cellars for over a hundred years and have decided it's time to bottle it ourselves.

Our premium wine label (Mont Blois) will be relaunched in about 4 years' time after a 30 year break - the wines are being crafted as we speak! CLOSILO is our drink-a-bottle-per-day range.

The Wines:

Poekel Sauvignon Blanc | Agterkop Chenin
Blanc Kopbeen Pinotage |Kierie Cabernet

Poekel Sauvignon Blanc

BS-SavBlanc

Poekel Sauvignon Blanc

Poekel Sauvignon Blanc

The name: “Poekel” is the nickname of our neighbour who is also named Ernst Bruwer. Six generations back, after farming together in harmony for 14 years, the two Bruwer brothers decided it was time for the farm to be split. They decided that each had to get equal parts of everything. So they divided the farm like a chess board to ensure both brothers had exactly the same amount of river soils, fertile soils, hills and water. The result was exactly that – a chess board. In the middle of our farm we had a random piece of land belonging to our neighbor – which wasn logistical nightmare him. The result is that a few years back we then traded that block with Ernst Poekel for a piece of land better suited for his fruit trees in any way. We thought it was a nice gesture to name the block after him and keep the bit of history alive. Even though this isn’t a signle vineyard wine, most of the wine comes from this Poekel block.

Winemaking: The grapes are machine harvested at 02:00 in the morning. This ensure the grapes arrive cool at the cellar, oxidation is kept to a minimum and the zesty fruitiness is preserved in the grapes. The wine is then fermented in stainless steel tanks and the temperature is kept between 12-14 degrees Celsius throughout fermentation.

Tasting note & food pairing: This wine is delicate on the nose with floral and tropical aromas. Light in alcohol with a zesty acid, this is a perfect food wine for both lunch or dinner. It will be an excellent accompaniment to creamy pasta dishes, tomato-based dishes or any seafood. Can’t think of a better wine to quench you thirst on a hot summer’s day. Enjoy now!

2014 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

2013 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

 

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Agterkop Chenin Blanc

BS-Chenin

Agterkop Chenin Blanc

Agterkop Chenin Blanc

The name: Agterkop is an Afrikaans name and when translated it literally means "behind the hill". The Chenin Blanc block is literally behind the hill on our La Fontaine Farm. No fancy story here. Just a small hidden gem of a block on the banks of the De Hoop River (a n intermittent river). Although this is not a single vineyard wine, the majority of the blend comes from this block. The rest of the Chenin Blanc comes from our Sunshine farm which is on the banks of the Breede River Valley.

Viticulture & Winemaking: The grapes are partly machine harvested and partly harvested by hand. We have an excellent team of workers who have supported us throughout the years. Even though machine harvesters play an important role thesedays we believe in job creation and that a farm still needs to have a soul – the people who make it all happen. Many of our workers are 3rd generation workers by choice. We also believe in the education and uplifment of our workers and support programs such as WIETA and IPW

The Chenin Blanc is fermented in stainless steel tanks and the temperature is controlled between 12-14 degrees Celsius throughout fermentation.

Tasting note & food pairing: This wine has upfront pineapple, passionfruit and baked apple aromas on the nose which follow through onto the palate. Well-balanced wine with a refreshing acidity and a flinty floral finish. Will go very well on its own as an appetizer but also accompany poultry meals very well. Excellent for sipping in the sun and enjoy now with friends!

2014 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

2013 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

 

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Kopbeen Pinotage

BS-Pinotage

Kopbeen Pinotage

Kopbeen Pinotage

The name: Kopbeen is the Afrikaans name for a “skull”. When the block was ploughed for the first time, a very large cattle skull was found. We believe in history and in a “sense of place”. This block is on our La Fontaine farm on the banks of the Hoopsrivier (an intermittent river usually only flowing late winter and spring due to south-eatlery rains). The story told by the people is that one of the workers had a cow that was regularly tied to a tree to keep him from wandering too far away. Heavy rains in the Droë Kloof part of the Langeberg Mountains resulted in a flash flood down the Hoopsrivier in 1906. The whole block was flooded and unfortunately the cow didn’t make it out in time. He was buried there.

Winemaking: The grapes are partly machine harvested and partly harvested by hand in crates but in contrast to the white wines, we harvest the red grapes later in the day when the sun has already warmed them. This helps with colour and flavour extraction. The Pinotage is fermented at 20-24°C in stainless steel tanks and pump-overs are done at least 3 times a day to ensure optimal extraction of the fruity flavours and tannins. Making red wine is a bit like making coffee. You want to extract all the goodness out of the grape skins. So the more it gets in contact with the skins the greater your extraction will be and the more complex your wine will be. Pump-overs also help to regulate the temperature that builds-up in the cap. After fermentation the red wines are pressed with an old continuous press and allowed to go through malolactic fermentation naturally. This softens the acids by changing the malic acid to the softer lactic acid. The Pinotage is then stored in stainless steel tanks with French oak staves fixated inside. The latter adds spicy, nutty, toasty aromas to the wine.

Tasting notes & food pairing: This easy-drinking Pinotage has typical raspberry and ripe cherry aromas on the nose, balanced by spicy oaky notes. Excellent accompaniment to spicy curry dishes, lamb chops or a magnificent pizza. Drink now or within 3 years.

2014 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

2013 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

 

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Kierie Cabernet

BS-Cabernet

Kierie Cabernet

Kierie Cabernet

“Kierie” is the Afrikaans name for a Walking Stick. But here the story is much more personal than just its literal meaning. When Ernst’s grandfather started walking with a walking stick at the age of 82, he realised it was time to start getting more excersize, in order to stay young. He was a dedicated and strong willed man. So each day he would park his bakkie (pick-up truck) at the bottom of the Cabernet block and walk all the way round with his walking stick. As time progressed he didn’t need the walking stick as often anymore. We named the block after him and his walking stick as a memoire and tribute for all he did for us, Mont Blois farm and the generations to follow. We will strive to follow in his foot steps as well as his endurance and perserverence.

Winemaking: The grapes are partly machine harvested but mostly harvested by hand later in the day when the sun has already warmed them. This helps with colour and flavour extraction. Cabernet Sauvignon berries are usually small and the skin to pulp ratio is thus high. The Cabernet is fermented warm in Stainless Steel tanks where the temperature is controlled between 24-28 °C. Pump-overs are done at least 3 times a day to ensure extraction of the fruity flavours as well as the tannins. Once the fermentation is done, the grapes are pressed and then the wine undergoes malolactic fermentation naturally. The Cabernet is then stored in stainless steel tanks with French oak staves fixated inside. Once the wine has married with the wood and flavours have integrated, the wine is ready for bottling.

Tasting notes & pairing: This medium-bodied Cabernet has luscious red berries, cassis and vanilla notes on the nose.The wine has a good structure and a lingering aftertaste. Perfect for those festive family barbeques with juicy steaks and ribs. Enjoy now or within the next 3 years.

2014 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

2013 Vintage | Tech Sheet | Sell Sheet | POS | Label | Bottle Shot

 

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