Products

Rogge Cloof aims to provide tourists and guest with unique products reflecting the magic and tastes of the Roggeveld.

Gallery

Wine

Rogge Cloof Joachim Scholtz (Cabernet Sauvignon/Syrah Blend)

The Rogge Cloof Joachim Scholtz wine is named after the first owner of Rogge Cloof.

The wine is a Continental style Syrah/Cabernet Sauvignon Blend. It has concentrated aromas of red and black berries, white pepper, with gamey and cocoa undertones. It has a highly extracted palate with refined tannins, ending in a lengthy finish. The grapes originate from the first vineyards in the newly allocated Sutherland-Karoo region, which is the highest vineyards in South Africa, planted at 1500m above sea level. It is therefore also from the coldest wine growing region in South Africa, yielding 2.5 tons per hectare.

The fruit is cold soaked for 9 days at 8º Celsius; Pumped over 2-3 times daily to maintain a low temperature in the cap; Whole-bunch fermentation at low temperatures. Both free-run and press juice were used.

The wine is aged for 15 months in French oak barrels, of which 25% is new.  This wine is South Africa's first true continental climate wine, produced from all Organic practices.

 

Rogge Cloof Salpeterkop (Syrah)

Rogge Cloof Salpeterkop is a continental style Syrah. The wine offers layers of aromas such as rose petals, black cherries, cloves and freshly milled white pepper. The wine has succulence and richness on the palate and ends in a pleasant, long and ripe finish. The grapes originate from the first vineyards in the newly allocated Sutherland-Karoo region, the highest vineyards in South Africa, planted at 1500m above sea level. This is the coldest wine growing region in South Africa.

Rogge Cloof Salpeterkop is a single vineyard wine, yielding 3 tons per hectare. The fruit is cold soaked for 10 days at 8º Celsius. Pumped over 3 times daily to maintain a low temperature in the cap. Whole-bunch fermentation at low temperatures. Both free-run and press juice were used. The wine was aged for 14 months in French oak barrels, of which 20% new. Truly South Africa͛'s first true continental climate wine, produced from all organic practices.

Rogge Cloof Sneeukop (Chenin Blanc)

Rogge Cloof Sneeukop has rich layers of citrus, peach and apple blossom, enhanced by a buttery mouth feel, lifted by a fresh acidity. The grapes were hand harvested, sorted and de-stemmed. Old hardy bush vines, surviving decades of formidable conditions, were used, resulting in a highly complex fruit.

The vine yields only 2.5 tons per hectare. The fruit undergoes fermentation in French and Hungarian oak; after fermentation the wine remains in barrels for a further 12 months for natural stabilization. Bâtonnage is carried out on a scheduled basis, to add complexity and a ͚buttery͛ mouth feel.