Red Organic
Deep dark colour. Fantastic fruit expression with red berry, blackberry, cedar wood and some dark chocolate jumping out of the glass. Palate is full bodied with good oak integration and oodles of fruit also evident. Great length and complexity, definitely a wine for the long run. Typical Laibach tannin structure with chunky, yet velvety tannins in abundance. A great testimony of “terroir” and vintage working in harmony. Drink 3 – 8 years after vintage
3,570 Ft 750 ml
16 in stock
| Weight | 1.5 kg |
|---|---|
| Colour | red |
| Style | |
| Évjárat |
| Region | , |
|---|
| Grape Varieties | 55% Merlot 32% Cab. Sauv. 8% Cab. Franc. 4% Petit Verdot 1% Malbec |
|---|---|
| Alcohol Percentage | 14.5 % |
| Ph | 3.54 |
| Acidity | 5.8 g/L |
| Serve temperature | 16-18°C |
| Litre Price (HUF) | HUF 7933 / Litre |
In the Cellar
A new release of our most popular wine. This vintage by many is regarded as one of the top vintages of modern-day South African wine growing. Right up there with vintages like 2003, 2009 and 2015. Like all our loyal followers know we are the oldest organic wine farm in Stellenbosch. We started in 2000 and by now we are seen as the benchmark for this sophisticated but necessary wine growing practice. We do have superb “terroir” with good slopes and amazing soils. Deep roots are anchored in red clay granite type of soil. This keeps the moisture and allows for slow ripening of tannin in the warm growing months. We are in the warmest area in Stellenbosch, but we have surprisingly the coldest soils. We also have soils with lots of organic material which I think is very important for quality wine production.
We handpicked and usually start at the end of February with our “Bordeaux”-type varietals. We do have all 5 varietals on the farm which we think is important. They complement each other and each one have a special characteristic to add to the final blend. We destem and before crushing we hand sort to take out all green stems or what is called, material other than grapes (MOG). We believe this is very important. We like classical wines and therefore we would rather pick a bit greener to preserve freshness and drinkability. We use mostly open top fermentation tanks with manual punch downs for a soft extraction. Skin contact can be anything from 5 to 35 days depending on outside factors. We do not use finning agents and most tanks are fermented with natural yeast and low sulphur levels. Malolactic is done in stainless steel tanks and ageing around 12 months in French oak only.
About the winery: Laibach
At Laibach Vineyards they are committed to producing wines of outstanding quality, that best reflect the unique terroir and the microclimate of the Simonsberg ward near Stellenbosch, one of South Africa’s prime wine-growing areas for noble cultivars. They are committed to using a blend of tradition and innovation, fostering a philosophy of continuous improvement.
