Description

ABOUT THE PRODUCER:
Leeuwenkuil Family Vineyards is the most southerly estate in Swartland and its history dates to 1693, when the farming focussed on livestock, grain and vineyards, making it a valuable stop-over for travelling parties to and from Cape Town. The banks of the Klapmuts River, a small stream running through the farm, used to shelter Cape Mountain Lions, from which the estate’s name Leeuwenkuil (Lion’s Den) derived. In 1850, the Dreyer family bought the farm, and it is run by seventh generation Willie Snr and his wife Emma. Willie has significantly invested in planting vineyards and today Leeuwenkuil is the largest vineyard in the Cape Coastal area. With a lack of sustainable irrigation water, most of the vineyards are dry-farmed and have a very low carbon footprint. Of the 1,200 hectares under vine, 100 hectares are organic, while the rest is sustainably cultivated. Leeuwenkuil built a state-of-the-art winery which vinified their first grapes in 2020, producing Swartland wines of distinction and character.

THE VINTAGE:
The 2023 vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions that allowed for healthy development of aromas and a healthy pH.

ABOUT THE VINEYARD:
Leeuwenkuil is situated in the triangle between Malmesbury, Paarl and Durbanville. The Atlantic Ocean lies 20 miles to the west and this has a significant cooling and moderating effect on the Mediterranean climate. The rolling hills average around 140 metres above sea level. However, the superior influence on the wine is from the various soil formations, namely shale, schist, granite and iron stone. These ancient soils vary greatly in the percentage of clay, mineral content and organic matter. This is a blend from granite and shales soils, making for an interesting blend with body, minerality and freshness. The Chenin Blanc comes from low density bush vines which handle dryland conditions the best. A mixed cover crop is planted during early winter and ploughed in mid spring. All pruning, suckering and harvesting actions take place by hand. Exposure to spring and summer winds create a healthy environment with little intervention needed to keep vines healthy.

THE WINEMAKING PROCESS:
The grapes underwent whole bunch pressing to extract as few lees and phenols as possible, followed by overnight cold settling to clear the juice. The must of some parcels was then racked to 5,000-litre French oak vats of eight to 12 years old, some to stainless steel and some to cement tanks. Wild yeast fermentation took place at 20°C, the higher temperature imparting a creamy mouthfeel. The wine underwent 100% malolactic conversion and was aged for 10 months with lees contact until bottling.

OUR TASTING NOTES:
Restrained aromas of citrus blossoms, quince and yellow apple are layered with juicy melon. Beautifully textured with stone fruit flavours, with an intriguing fresh minerality on the finish.

GRAPE VARIETY:
Chenin Blanc 100%.

AWARDS:
• 5 Stars, Platter, 2024
• 96 Points, Platter, 2024