Lourensford Estate, in Somerset West, was once part of neighbouring Vergelegen, which was established by Willem Adriaan van der Stel in 1709. The Estate has a proud history as a world class fruit farm and the winemaking tradition was revived when Dr Christo Wiese purchased Lourensford in 1998.
Lourensford Estate experienced a moderately wet winter that allowed vines to go into proper dormancy with budding that started earlier than usual. the usual severe south easterly winds at the start of summer were absent and this resulted in even budding and flowering of the vines. Even though moderate temperatures and cool nights in the summer were experienced, the very dry conditions resulted in much faster ripening and the earliest recorded harvest dates in the history on the estate.
The vines were generally very healthy and the fruit for this ‘creme de la creme of red wines on Lourensford’ was picked by hand early in the morning to protect the very delicate flavours and placed into five ton fermenters with regular, manual punch downs before the grapes were pressed and transferred to barrels for malo-lactic fermentation and ageing.