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 2022 vintage was a dry and healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripen optimally.

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. Chenin Blanc makes up the majority of the blend and the vineyards are 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 was then racked with 50% to 5,000-litre French oak vats of eight to 12 years old and 50% to concrete 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 nine months with lees contact until bottling.

OUR TASTING NOTES:
Delicate aromas of white blossoms, ginger flower and yellow stone fruit are layered with juicy melon. Beautifully textured with a mineral core, culminating in a grippy finish with hints of beeswax.

GRAPE VARIETY:
Chenin Blanc 93%, Sauvignon Blanc 5%, Viognier 2%.

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