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Laibach Pinotage Simonsberg-Stellenbosch 2008

Winemaker's Notes:

Laibach Vineyards is situated on the slopes of the Simonsberg in the Muldersvlei bowl, one of the prime red wine growing areas in South Africa. The history of this wine farm can be traced back until the year of 1818. Originally named “Good Success”, owned by Daniel Johannes van Ryneveld from Amsterdam, this vast farm extended to most of the catchment area in the valley enclosed by the Simonsberg, Kanonkop and Klapmutsberg. Later on it was divided into three farms: Warwick, De Goede Suces and the remainder of the farm Good Success, which was from 1895 until 1994 in the possession of the du Plessis family, until it was taken over by the Laibach family. The fruit is normally picked early February from a seven- year-old bush vine Pinotage block. No irrigation is used and the yield is about 4-5 tons / hectare. Picking is done in the early morning so that no warm fruit is allowed into the cellar. After crushing and destemming the skins are pumped to five ton open fermentation tanks. Traditional punch downs ("pigeage") are used to extract tannins, colour and fruit. This is done every two hours and fermentation takes about 5-7 days to finish. Skins are separated from the juice before fermentation is completed. Malolactic fermentation proceeds in French oak barrels. This particular wine was aged in oak for 15 months (75% new) and bottled with filtration after fining with egg white. The Inkawu Pinotage is a great example of this unique variety. Lovely ripe flavours with banana, lavender and red berry characters prominent. On the palate great balance and complexity, well supported by classic oak aromas. What you smell is what you get and the mouth feel is rich and lively with different dimensions of flavour. This medium to full-bodied wine can be enjoyed now, but will develop in to something very special in 4-8 years. Selected and voted as one of the ABSA TOP 10 Pinotages for 2004.

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Laibach:
At Laibach Vineyards we are committed to producing wines of outstanding quality, that best reflect the unique terroir and the microclimate of the Simonsberg ward near Stellenbosch, one of South Africa's prime wine-growing areas for noble cultivars. Therefore we use a blend of tradition and innovation, adhering to a philosophy of continuous improvement. The history of our wine farm can be traced... Read more
At Laibach Vineyards we are committed to producing wines of outstanding quality, that best reflect the unique terroir and the microclimate of the Simonsberg ward near Stellenbosch, one of South Africa's prime wine-growing areas for noble cultivars. Therefore we use a blend of tradition and innovation, adhering to a philosophy of continuous improvement. The history of our wine farm can be traced back until the year 1818. Originally named "Good Success" and owned by Dutchman Daniel Johannes van Ryneveld from Amsterdam, this vast farm extended to most of the catchment area in the valley enclosed by the Simonsberg, Kanonkop and Klapmutsberg. Later on it was divided in three farms: Warwick, De Goede Suces and the remainder of the farm Good Success, which has become Laibach in 1994, when entrepreneur Friedrich Laibach realized his 30-year dream of owning a vineyard. Today the deep red soils have been replanted with virus-free new clones and a new winery has been built. The picturesque Laibach vineyards are flanked by the renowned vineyards of Kanonkop, Warwick and Lievland. Ultimately, our wine quality is forever linked to the land where our grapes are grown. Site selection is essential in the making of fine wines, because flavour starts in the vineyards. The Simonsberg terroir with its lean deep red soils (Glovelly, Glenrosa) and cooling maritime winds from nearby False Bay is ideal for red wines of body and complexity. The unique meso-climate produces grapes of concentrated fruit and excellent structure. The various heights of our North-East facing vineyards ensure ripening at different times, allowing each vineyard block to be hand-harvested at optimum ripeness. Around the Simonsberg vineyards have been cultivated and wine made for over three centuries. The premium quality of the Simonsberg wines is proved by an array of awards. At harvest, we look for fully matured grapes. We then handle them with extreme care, gently moving them into the winery, where the whites are destemmed and pressed. Fermentation takes place in stainless steel tanks. The red grapes are also pampered. After careful selection the red grapes are fermented the traditional way in open fermenters with regular manual punch downs and pumpovers for 10-12 days. After an extended maceration before pressing and a setting the red wines are gently fed via gravity into our underground barrel maturation cellar, to be aged for 12-18 months in small oak barrels, where they undergo malolactic fermentation. We try to make wine in the most traditional and natural way while using the most advanced preserving technologies. We try to maximize soft handling and to make the best of what mother nature gives us on this unique viticultural terroir - wines that reflect both the identity of the different grape varieties and the terroir. Read less

Laibach Vineyards is situated on the slopes of the Simonsberg in the Muldersvlei bowl, one of the prime red wine growing areas in South Africa. The history of this wine farm can be traced back until the year of 1818. Originally named “Good Success”, owned by Daniel Johannes van Ryneveld from Amsterdam, this vast farm extended to most of the catchment area in the valley enclosed by the Simonsberg, Kanonkop and Klapmutsberg. Later on it was divided into three farms: Warwick, De Goede Suces and the remainder of the farm Good Success, which was from 1895 until 1994 in the possession of the du Plessis family, until it was taken over by the Laibach family. The fruit is normally picked early February from a seven- year-old bush vine Pinotage block. No irrigation is used and the yield is about 4-5 tons / hectare. Picking is done in the early morning so that no warm fruit is allowed into the cellar. After crushing and destemming the skins are pumped to five ton open fermentation tanks. Traditional punch downs ("pigeage") are used to extract tannins, colour and fruit. This is done every two hours and fermentation takes about 5-7 days to finish. Skins are separated from the juice before fermentation is completed. Malolactic fermentation proceeds in French oak barrels. This particular wine was aged in oak for 15 months (75% new) and bottled with filtration after fining with egg white. The Inkawu Pinotage is a great example of this unique variety. Lovely ripe flavours with banana, lavender and red berry characters prominent. On the palate great balance and complexity, well supported by classic oak aromas. What you smell is what you get and the mouth feel is rich and lively with different dimensions of flavour. This medium to full-bodied wine can be enjoyed now, but will develop in to something very special in 4-8 years. Selected and voted as one of the ABSA TOP 10 Pinotages for 2004.

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