PIEKENIERSKLOOF GRENACHE 2017
Handpicked. Placed in small crates and cooled overnight. Destemmed and crushed the next morning. Cold soaked for 3 days, where most of the extraction was done. Partially natural fermented and matured in older oak barrels for 10 months.
Ripe cherry and wild strawberry.
|Alc: 13.5% vol||pH: 3.64|
|TA: 5.4 g/l||Rs: 3.9 g/l|
CHENIN BLANC 2017
Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. Destemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.
Quince, pear and baking spice.
|Alc: 13.5% vol||pH: 3.51|
|TA: 6.0 g/l||Rs: 2.2 g/l|
If you can talk to a grape, it will tell you that the Piekenierskloof region is the ideal spot for a tough top class wine-producing grape, as it’s exposed to extreme conditions. Piekenierskloof is the mountain pass between Piketberg and Citrusdal, over the Olifants River Mountains. With warm inland temperatures rising from the Swartland during the day and cool Atlantic sea breezes rolling in overnight, these grapes grow in a dryer soil with just enough water to produce grapes that add depth and complexity to every single sip.
PIEKENIERSKLOOF PINOTAGE 2018
Handpicked grapes, cooled overnight. 30% whole bunches. Cold fermented over seven days at 17'C, no extraction was done. Spent three months on the lees after being bottled unoaked. A light styled summer red - serve chilled.
Rose petal, cranberries and candy floss
|Alc: 12% vol||pH: 3.72|
|TA: 5.6 g/l||Rs: 2.8 g/l|
PIEKENIERSKLOOF CINSAULT 2018
Handpicked grapes, cooled overnight. 100% whole bunches. Cold fermented over seven days at 17'C, no extraction was done. Spent three months on the lees after being bottled unoaked. A light styled summer red - serve chilled.
Raspberry, cherries and pomegranate
|Alc: 12% vol||pH: 3.37|
|TA: 5.4 g/l||Rs: 2.7 g/l|
"In mythology, folklore and religion, a trickster is a character in a story, which exhibits a great degree of intellect or secret knowledge, and uses it to play tricks or otherwise disobey normal rules and conventional behaviour."
Normal rules and conventional behaviour were disobeyed when creating this wine.
LOS TROS CHENIN BLANC 2017
Handpicked. Ripened on decomposed granite and schist soils. Grapes were cooled overnight. Destemmed and crushed the next morning. Left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.
Stone fruit and pear skin flavours.
|Alc: 13.5% vol||pH: 3.59|
|TA: 5.8 g/l||Rs: 2.1 g/l|
SWARTLAND SHIRAZ/CINSAULT 2017
Handpicked grapes, cooled overnight. 10% whole bunches. Grapes were cold soaked and partially natural fermented while minimal extraction was done. Maturing separately in older oak barrels.
Rose petal, smokey spice and plum skin flavours.
|Alc: 14.23% vol||pH: 3.66|
|TA: 5.51 g/l||Rs: 2.8 g/l|
The Swartland begins some 50 kilometers north of Cape Town and consists of the regions between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north and the Riebeek West and Riebeek Kasteel in the east. It is so called because of the endemic Renosterbos that appears dark mainly when it rains in winter. The Swartland area is mainly known for wheat, but the crown prince in this area is the small concentrated berries of the vines that produce well-balanced and exceptionally ripe and deep-flavoured wines.
Martin "Marras" Lamprecht
Martin Lamprecht, a full-fledged wine making enthusiast, was born in Cape Town and remembers growing up in Dundee, KwaZulu-Natal in what he calls a “wine-minded family”. He kicked off his studies at Stellenbosch University for a degree in Mechanical Engineering, but soon realised that he would much rather prefer a course that will support his “wine drinking lifestyle”. After pouring his thoughts and a few glasses of wine - oenology seemed to be the only answer.
Martin graduated at Elsenburg Agricultural Training Institute as the top male student in 2010 with a Cum Laude in B.Agric cellar technology. David Nieuwoudt of Cederberg Cellars mentored Martin with various techniques “from vineyard to bottle”. Being a quick learner, Martin rapidly became successful as a winemaker with his own personal touch.
“Winemaking is my passion and my future. For me, mediocrity is not an option. I use every opportunity to develop my knowledge and abilities to ensure that I become the best winemaker I can be”. Appreciating various styles of winemaking, Martin decided that he needed a bit of French flair to broaden his knowledge and embarked on a journey to experience French winemaking at its best. “They taught me how to produce wine that correctly showcase the history of the vineyard and its people.”
Martin’s French experience was particularly beneficial as it involved working with varietals (cultivars), which grow particularly well in the Swartland and Piekenierskloof areas, where the Marras grapes grow lusciously. “All I really do is take the grapes by their hands and guide them to where they want to be.”
If you ever encounter Marras during harvest season – you’ll find a hardworking man in his vellies with a Ridgeback called Cinsaut by his side driving around in his bakkie. His day starts with a strong coffee in the morning and mostly ends with an ice-cold beer and only wine in-between.