RED WINES

2006 Lammershoek Zinfandel Syrah 

Blend: Zinfandel 75%, Syrah 20%, Cabernet Sauvignon 5%

The grapes for this blend are sourced from low-yielding dry land vineyards (4 – 51/2 t/ha) and are hand-harvested at optimal ripeness. The bunches are then cooled to 2°C for 24 hours prior to hand selecting only the best bunches for vinification.

The selected grapes are de-stemmed and cold-macerated in open top concrete fermenters for 72 hours prior to the onset of fermentation. The wine ferments dry on the skins followed by a period of extended skin contact. The mash is then pressed before being transferred to concrete tanks for malolactic fermentation. Maturation in oak follows for 14 months. The Zinfandel is aged in 30% American (20% new) and 70% 2nd and 3rd fill French oak. The Syrah and Cabernet Sauvignon components are aged in 2nd and 3rd fill French oak. The wine is blended shortly before bottling.

Full-bodied with a deep ruby colour, this wine displays a potpourri of forest berry aromas. Soft, silky tannins and a fine balance are achieved due to 14 months French and American oak barrel maturation. Served at around 16°C, this wine will complement your favourite meat dish. Decanting is recommended. Good ageing potential up to 7 years. No fining or filtration was required. Enjoy!

Analysis:

Alcohol: 14.5% Vol
RS: 2.3 g/l
pH: 3.36
TA: 5.4 g/l

2005Lammershoek Roulette

The Shiraz and Carignan bush vines are dry land and face west. The Grenache vineyard is north facing and all receive maximum sunshine exposure. The soils are “poor”, deep, well-drained and consist of decomposed granite (Glen Rosa and Oakleaf formations) which yield approximately 5 tons/ha. The grapes have small, concentrated berries.

The grapes are hand picked at full ripeness, cooled to 2 ºC for 24 hours and then hand selected, destemmed and crushed. Cold maceration follows for up to 72 Hours prior to fermentation in open top concrete fermenters. The fermentation temperature is controlled and the mash is frequently punched down gently. During fermentation a small portion of unpressed Viognier skins are added to some of the Shiraz tanks. This gives an extra dimension to the wine and adds to the complexity. The Carignan and Grenaché are fermented together – the high natural acidity of the Carignan lowers the pH of the Grenaché and therefore protects the fragile fruity Grenaché flavours. Maximum extraction is achieved by leaving the wine on the skins for a short period after alcoholic fermentation is completed. The mash is then pressed, and transferred to new (20%) and used French and American oak barrels for malolactic fermentation and 16 months maturation. It is racked 2-3 times during that period and then bottled unfiltered and without fining.

The wine has tobacco, spice and fruit on the nose and this blends well with woody tones on the palate. It has good structure and volume derived from the Shiraz, acidity typical of Carignan and the soft and complex tannins of Grenache.

This typical Rhone style cuvee should be served around 16 °C, with all meat, poultry and pasta dishes. Decanting is recommended. The wine has good ageing potential for up to 5 years.

2006 Lammershoek Roulette Blanc

Blend: 58 % Chenin Blanc, 25 % Chardonnay, 9 % Viognier and 8% Harslevelü.

The Chenin Blanc and Chardonnay vineyards are old dry land bush vine vineyards which yield in the region of 3.5 tons off 3400 vines per hectare. The six year old Viognier is a trellised vineyard yielding in the region of 4 tons/ha. All the grapes are hand harvested and selected fully ripe at + 25 Brix.

The grapes are cooled to 2 ºC prior to triage (hand selection of only the best berries). The grapes are then destemmed, crushed and pressed. After settling, the juice is transferred to 1 st (Chardonnay), 2 nd (Viognier) and 3 rd (Chenin Blanc) fill French and Hungarian oak barrels and fermented under controlled temperatures. After completion the wine is biologically stabilised and frequently batonaged until bottling 8 months later.

This exciting cuvee of our fully ripe Chenin Blanc, along with the tropical tones of Viognier, blended and enriched with the seriousness of wooded Chardonnay make up an intriguing potpourri of flavours and aromas, culminating in a seemingly endless finish.

The wine is excellent paired with spicy meals, poultry and ripe cheese, but is best with fish and shellfish. Decanting is recommended. Enjoy now or keep for up to 3 years.

Analysis:

pH: 3.32
RS: 5.2 g/l
TA: 6.1 g/l
Alc.: 14.5%

2005 Lammershoek Tinta Barocca 

This 40 year old dry land bush vine vineyard is west facing with all day sunshine and yields 4-5 tons/ha. The soil is “poor”, well drained decomposed granite which results in vines with low vigour and more concentrated berries.

The grapes are hand picked, cooled to 2 °C and hand selected, destemmed and crushed. They are then transferred to an open-top concrete fermenter for 3 days cold extraction before fermentation is induced. Fermentation takes place under controlled temperatures conditions with no post alcoholic extraction. The mash is pressed and the wine, after settling, transferred to a concrete tank for malolactic fermentation. Once completed, the wine is biologically stabilised, racked 255 litre second and third fill French oak barrels for 12 months maturation. The wine is racked twice in that period and is then bottled without fining or filtration.

The wine has a very low sulphur content of 52 mg/l (Total) and is therefore recommended for people sensitive for Sulphur.

Analysis:

Alcohol: 14.0% Vol
RS: 1.7 g/l
pH: 3.63
Acid 5.8g/l

2006 Lammershoek Syrah

This Syrah is an excellent expression of the unique Paardeberg terroir located in the Swartland which is perfectly suited to producing high quality Syrah. Little or no irrigation, poor soils and meticulous viticulture result in low-yielding vines with exceptional fruit. This is then hand picked and cooled to 2°C for 24 hours before only the best berries are selected for fermentation. 

The fermentation process is relatively unique taking place naturally (no inoculation with cultured yeast) in 25hl open top oak fermenters and new 500l French oak barrels with the heads removed. The wine is gently and manually punched down during fermentation and a prolonged period of skin contact occurs once fermentation is completed. The wine is pressed and undergoes malolactic fermentation in the same 500l French oak barrels followed by 18 months maturation.

This wine is made in a style which is more old-world than new resulting in a spicy Syrah which can be likened to examples from the South of France rather than those from Australia. The French oak used during vinification is seasoned for three years and only lightly toasted resulting in a wine that displays fruit and terroir with well integrated oak tones. It is soft and easy to drink, even at this early stage. Natural fermentation results in a wine which is more complex. The wine has an ageing potential of up to 10 years.

Since Lammershoek started producing the Syrah in 2002, each vintage has achieved 4 stars in the John Platter.

Analysis:
 
Alcohol: 14.5%
Acid: 5.9g/l
RS: 1.0g/l
pH: 3.66

2006 Lammershoek Pinotage

This bush vine vineyard is west facing and receives sun all day. It yields approximately 6 tons from 3350 vines per hectare. The vineyard lies on a deep, well drained soil called “Cartref”. This specific soil formation is thought of as “poor” – its low water retention is perfect for the early ripening Pinotage grapes.

The grapes are hand picked at full ripeness, cooled to 2 ºC for 24 hours and then hand selected, destemmed and crushed. Cold maceration follows for up to 72 hours in open top concrete fermenters. Fermentation takes place under controlled temperature conditions with no undesirable post-alcoholic extraction. The mash is pressed and the wine, after settling, transferred to a concrete tank for malolactic fermentation. Once completed, the wine is biologically stabilised, racked to 255 litre new (20%), 2nd and 3rd fill French oak barrels for 12 months maturation. The wine is racked 2-3 times in that period and bottled without fining or filtration.

The wine always receives high praise and is an excellent expression of the Paardeberg terroir. It is a wine from a young vineyard and therefore the berry-like character is dominant with mild oak tones, a deep plum colour and remarkable body. This wine will age comfortably over the next 5 to 8 years.

A wine for Pinotage lovers - it should be served at around 16 ºC and complements all meat, poultry and pasta dishes.

Analysis:

Alc: 14.5 %
Acid: 5.2 g/l
pH: 3.53
Residual Sugar: 2.0 g/ l

DESSERT WINE

2002 Lammershoek Zinfandel Cape Vintage

The grapes are hand picked at full ripeness, cooled to 2 ºC for 24 hours and then hand selected, destemmed and crushed. Cold maceration follows for up to 72 Hours, in open top concrete fermenters. Alcoholic fermentation is induced by the addition of selected yeasts. The fermentation temperature is controlled and the mash is gently punched down frequently. The mash is pressed and the fermenting must is fortified with 3 year old pot stilled brandy spirits. Once completed, the wine is biologically stabilised, racked to 300 litre second and third fill French oak barrels for 42 months maturation. The wine is racked 3 times in that period, and bottled without fining or filtration.

This port-style fortified wine is characterized by typical Zinfandel berry flavours, bursting with candied red fruit, vanilla and hints of chocolate. It has moderated tannins and earthy tones that lead to a long, dry finish. This wine is to be savoured with desserts and chocolate. Drink now, or cellar for up to 15 years. Enjoy!

Analysis

Alcohol: 16,5%
Acid: 6.2 g/l
Res. Sugar: 78 g/l

WHITE WINES

2007 Lammerskoek Chenin Blanc Barrique

The grapes used for this wine are selected and harvested by hand from a north facing slope in full sun. The vineyards are 40 year old dry land bush vine vineyards which yield 3, 5 tons per hectare. The grapes are picked from four vineyards in four stages. These grapes are grown on three different soil types of which the soil with the lowest moisture content ripens first and is harvested first.

The small bunches with concentrated berries are cooled in a cold room to 2 ºC prior to hand selecting the best berries for vinification. The grapes are destemmed and crushed, then pressed. After settling, the juice is transferred to 2nd and 3rd fill French oak barrels and naturally fermented under controlled temperatures. After completion the wine is biologically stabilised and batonaged as required until bottling 8 months later.

The wine can be described as having a caramel and baked apple nose following Loire-like quince flavours with very rich and attractive complex fruit. A hint of oak gives grandeur. It is a classy and elegant wine with lovely taut acidity which you can drink now or better in 3 to 4 years with food.

The wine should be enjoyed between 14 and 16 ºC following decanting with food like roasts, oxtail or other stews and pastas where white wine is preferred.

Analysis:

pH: 3.4
RS: 4.6g/l
TA: 6.3g/l
Alc: 14.5%