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:
2022 was a more typical vintage in the Cape. The season started with a good winter, followed by a cool and dry spring, which allowed the vines to progress without climatic disruption. The warm summer with adequate rainfall allowed the grapes to reach good maturity and the wines show excellent balance.

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 Shiraz is from granite, iron and shales soils, producing a captivating blend of body, spice and freshness. Shiraz vines need a trellis system to support their shoots and prevent wind damage. 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 destemmed and transferred into stainless steel tanks. Wild yeast enabled a long and even fermentation, which took place at around 25°C, , with a slow, gentle extraction, resulting in an elegant style. Post-fermentation skin contact maceration took place for two to three weeks to allow the extraction of good tannins. The wine was matured in stainless steel, without any oak influence, just regular racking from the lees to aerate and enhance polymerisation of tannins and colour.

OUR TASTING NOTES:
A seductively perfumed Shiraz, with aromas of red berries, violets, herbal notes and white pepper through to a fresh and energetic palate with a striking purity of fruit.

GRAPE VARIETY:
Shiraz 100%.