Lourensford Estate 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.
Grapes for this 100% Chardonnay were hand-selected from 13-year-old vines on a west-facing slope – the estate’s top Chardonnay site. They were lightly crushed, with 3% whole berries added back to the juice and left to ferment spontaneously and mature in amphora – hence the name kleipot (clay pot). The wine spent wight months on primary lees in the amphora for natural release of the manno proteins in the yeast cells, to add flavour and structure to the wine. Only 500 bottles were produced.