LAIBACH VINEYARDS, Stellenbosch organic principles
Laibach Vineyards is situated on the slopes of the Simonsberg in the Muldersvlei bowl, one of the prime red wine growing areas in South Africa.
The history of this wine farm can be traced back until the year of 1818, when it was originally named “Good Success”, it was taken over by the Laibach family in 1994.
The fruit is normally picked early February from a seven- year-old bush vine Pinotage block. No irrigation is used and the yield is about 4-5 tons / hectare. Picking is done in the early morning so that no warm fruit is allowed into the cellar. After crushing and destemming, the skins are pumped to five ton open fermentation tanks.
Traditional punch downs (“pigeage”) are used to extract tannins, colour and fruit. This is done every two hours and fermentation takes about 5-7 days to finish. Skins are separated from the juice before fermentation is completed. Malolactic fermentation proceeds in French oak barrels. This particular wine was aged in oak for 15 months (75% new)
The Inkawu Pinotage is a great example of this unique variety. Lovely ripe flavours with banana, lavender and red berry characters prominent. On the palate great balance and complexity, well supported by classic oak aromas. What you smell is what you get and the mouth feel is rich and lively with different dimensions of flavour.