The L'Ormarins Range

L'Ormarins Sauvignon Blanc 2009

VINEYARDS

Grapes are harvested by hand from different sites selected from high altitude vineyards in the Western Cape. The high, clipped vineyards produced grapes with good natural acidity. An average of 6 tons/ha were harvested before end of January escaping the heat waves of February.

Bunch selection took place firstly in vineyards. The remaining grapes were harvested in small lug-boxes and transported in refrigerated trucks to the cellar at the break of dawn to retain the crisp flavours typical of this varietal.

VINIFICATION

Bunches were hand sorted and destemmed before being cold soaked to extract maximum flavours. The juice was cold fermented to keep the green flavour and Sauvignon blanc character and kept on fine lease until bottling. The wine has a natural acidity produced in the vineyard.

TASTING NOTES

This Sauvignon blanc shows citrus and mineral flavours on the nose with slight tropical undertones. The wine has racy flavours typical of Sauvignon harvested from the gentler cooler climates and has a lingering aftertaste

L'Ormarins Sauvignon Blanc (2007 Reserve)

VINEYARDS

The grapes were selected from vines of the highest standard from our vineyards on the slopes of the mountains. Vineyards were carefully monitored during the season for any sign of water or heat stress. The brilliant green colour of the vines matches the crisp lively flavours of the wine. Grapes were harvested at the break of dawn after being tasted for full ripeness the day before. The crop was then transported in refrigerated trucks to our cellar in Franschhoek and worked

VINIFICATION

Selected vineyard bunches are sorted to ensure that only the best grapes proceed into cold soaking for 36 hours. A colder ferment takes place and an extended fine-lease aging for one year to promote the intense flavours and embrace the natural acidity until bottling. The wine is further aged in bottle for one year before release.

TASTING NOTES

The Sauvignon Blanc Reserve 2007 is an intense and fresh yet rounded wine showing lime and freshly cut grass with hints of green apple peel on the nose. The carefully selected vineyards in high altitude sites give this wine a crisp natural acidity which vibrantly expresses the natural aromas and flavours of this varietal

L'Ormarins Chardonnay 2008

VINEYARDS

Grapes were hand picked from one producer with bush and trellised vines in the coastal region. These slightly smaller vineyards naturally produce a small crop and ripen in early February to small golden berries. Any bunches on weaker shoots were dropped during the season and only bunches on the strongest shoots were allowed to ripen. These vineyards ripen their grapes before the heat of February, producing a wine typical of the area.

VINIFICATION

After arrival at the cellar, the grapes were hand sorted and whole-bunch pressed, to minimise skin contact and tannin extraction, immediately. The juice was barrel and tank fermented and 100% malolactic fermentation took place on all the batches. The wine was aged over eight to ten months to preserve a balance of fruit and wood.

TASTING NOTES

Citrus, almond and nutty flavours are well underlined by eight months of wood-ageing in French oak. The wine is full bodied with a round and waxy mid pallet and flavours of citrus and lemon rind. It is enhanced by a good natural acid and integrated wood.

L'Ormarins Optima

Cabernet Sauvignon 60%
Merlot 30 %
Cabernet Franc 7%
Petit Verdot 3%

VINEYARDS

After a careful process of identifying the top terroirs for each cultivar, sites were identified, assessed and then selected by our team of winemakers and viticulturists.

The vineyards were hand tended throughout the season, with individual bunches and canopies managed to their utmost potential.

Grapes were tested and tasted for ripeness by the winemakers and the viticultural team on a daily basis. Once all were convinced that the terroir and vintage expressed itself perfectly, we decided to harvest. Vineyards were selected from different sites in the Western Cape and each varietal paired to a selected soil, climate and slope.

VINIFICATION

In 2006 the red grapes were hand picked in the early morning, placed in lug boxes and transported in refrigerated trucks to arrive at the cellar within three hours of harvest. The grapes were then pre-cooled, hand selected and sorted on a double sorting table. The most perfect sections of sites were selected for hand de-stemming by our vineyard team who were happy to spend an afternoon in the coolness of the cellar, working the grapes tended by them through the season. The grapes were cold soaked, then fermented naturally, followed by maceration in 400 l new French oak barrels.

Malolactic fermentation took place in 225 l new French oak and the wine remained in barrel for 20 to 24 months. The wine will be released after eight to ten months in bottle.

TASTING NOTES

Velvety spice, cocoa blue and black berry aromas. Sweet and appealing berry compote. Rich fruited plum and berry spice. Bold entry with a chocolately richness. Delicious! Restrained and elegant. Finesse... great blend, a tribute to its maker/grower. Well constructed. Lithe and elegant. Yummy and delicious. Good structure.