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:
2021 was a cool, but very dry growing season followed by the driest winter the Cape has seen for more than 100 years. Yields in general were extremely low and picking date decisions dominated the agenda.

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, iron and shales soils, resulting in a captivating blend of body, spice and freshness. Shiraz vines need a trellis system to support their shoots and prevent wind damage, the Cinsault flourishes as a bush vine, while the Mourvèdre thrives on trellises. 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 hand-picked grapes were fermented in stainless steel tanks. The Cinsault and Mourvèdre were 50% whole cluster fermentation, 50% destemmed; while 30% of the Shiraz was whole cluster fermented. The natural yeasts create a longer, more even fermentation at around 25°C, resulting in an elegant style. Skin-contact maceration took place for two to three weeks enabling the maximum extraction of tannins. Malolactic fermentation and aging occurred in a 5,000 litre 10-year-old French oak foudre for 12 months.

OUR TASTING NOTES:
The Reserve Red offers exquisite and vibrant notes of red fruit, herbal notes and lovely depth of flavour, with red and black berried fruit balanced by peppery spice through to a lingering finish.

GRAPE VARIETY:
Shiraz 85%, Cinsault 10%, Mourvèdre 5%.