Add to Wishlist

Leeuwenkuil Heritage Syrah 2018

R515.00

Region: Swartland

Tasting note:

This complex wine is a true reflection of the Swartland area’s distinctive combination of schist soils and indigenous Cape fynbos. The palate is laden with fynbos herbs, thyme, buchu and white pepper. Violets, black olives and blueberry flavors lend complexity and lead to a long, satisfying finish.

Food pairing:

The wine’s herby notes make it the perfect accompaniment to fire-grilled, deboned Karoo lamb marinated in olive oil, lemon juice and rosemary, and served with a red wine reduction and bone marrow sauce. Also try pairing it with red wine lamb shank stew and oven-roasted vegetables.

5 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

Add to Wishlist
Categories: , , Tags: , ,
The name Leeuwenkuil, or “Lion’s Lair”, was a tribute to the ferocious Cape Lion (now extinct). Watering holes in the area were then frequented by these lions, which posed a great threat to local cattle farmers. Originally, in 1693, Leeuwenkuil was known as Schinderkuijl. This German name refers to the tradition of gathering materials from demolished buildings or shipwrecks to create something entirely new – as happened on the farm. Today the buildings on Leeuwenkuil are some of the oldest and most valuable in the entire region. While the manor house was built using stone, the lintels above the manor doors were sourced from the bottom of a ship’s bow. The Leeuwenkuil courtyard still has the same historical layout as back in 1704 with two long houses, outbuildings and animal pens.
Schinderkuijl was one of the early wine farms of the region and had 8000 vines planted on it. In 1800, following its subdivision, the farm’s name was changed to Leeuwenkuil and in 1851 the Dreyer family became the new owners. Willie and Emma Dreyer are the current owners and over the past 30 years Willie and his hard-working team have together built Leeuwenkuil into what it is today – 1250 hectares – the biggest vineyard owner in the Cape Coastal area.
This, their flagship Syrah, is a true reflection of the Swartland area’s distinctive combination of schist soil and indigenous Cape Fynbos. After handpicking the grapes, they were fermented on the skins with their own yeast using punch-downs and pump-overs to mix the juice and skins. Skin contact then took place for twenty eight days to allow for the maximum extraction of tannins. Malolactic fermentation and aging occurred in seasoned French oak barrels for twelve months.