All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 70% of these grapes are then crushed and destemmed, whilst the remaining 30% are whole bunch fermented using natural yeasts. Extraction is obtained by light punch downs twice a day. Following fermentation, the wine is left on the skins for another seven days and then pressed to old oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spends a total of 10 months in the barrel before it is bottled, unfined and unfiltered.

The Kloovenburg Grenache Noir has aromas of dark cherries, pomegranate and dried herbs. The palate is medium-bodied, shows good structure and fruit purity.