Region: Stellenbosch, Simonsberg
In the Cape winelands, it is rare that staff stay for a long time in service. Laibach’s MD, Michael Malherbe and his wife Anel, have been running the estate since 1994 for the German owners. In turn, their winemaker, Francois van Zyl has been there since 2000. The farm is certified Organic ( since 2012 ), but they have been practising organic principles all along.
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. At the beginning of this century we started to convert our vineyards gradually to organic farming.
“A new release of our most popular wine. This vintage by many is regarded as one of the top vintages of modern day South – African wine growing. Right up there with vintages like 2003, 2009 and 2015. We do have absolutely superb “terroir” with good slopes and amazing soils. Deep roots are anchored in red clay granite type of soil. This keeps the moisture and allows for slow ripening of tannin in the warm growing months. We are in the warmest area in Stellenbosch but we have surprisingly the coldest soils. We also have soils with lots of organic material which I think is very important for quality wine production.
We handpicked and usually start at the end of February with our “Bordeaux“ type varietals. We do have all 5 varietals on the farm which we think is important. They complement each other and each one has a special characteristic to add to the final blend. We like classical wines and therefore we would rather pick a bit greener to preserve freshness and drinkability. We use mostly open top fermentation tanks with manual punch downs for a soft extraction and skin contact can be anything from 5 to 35 days depending on outside factors. We do not use finning agents and most tanks are fermented with natural yeast and low sulphur levels. Malolactic is done in stainless steel tanks and ageing around 12 months in French oak only”. Francois van Zyl