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.
This wine was made from 93% Petite Sirah and 7% Viognier grapes which were hand-selected from the only block of Petite Sirah on the estate. Whole bunches of both varieties were packed in an amphora – hence the name Kleipot (clay pot) – which was closed and sealed to allow the juice to ferment slowly inside the berries for three months (a process known as carbonic fermentation). The amphora was then opened and the bunches lightly stomped by foot and separated from the skins to mature for another eight months in the amphora. The wine spent 11 months on its primary lees to release the manno-proteins in the yeast cells to add flavour and structure to the final wine. 500 bottles were produced.