Laing Groendruif Semillon

After hand-harvesting, the grapes were whole-bunch pressed and the juice settled overnight. Fermentation occurred spontaneously, with 60% of the juice fermented in stainless steel tanks and the remaining 40% in 2nd fill 500L French oak barrels. The wine spent a final 6 months on the lees without malolactic fermentation before being blended and bottled.

The grapes are sourced from Henk Laing’s farm, Trekpoort, situated on the Skurfberg Mountain between Lamberts Bay and Clanwilliam. The old bush vines, planted in 1956, thrive in red sand on clay soils amidst wheat fields, apricot trees, rooibos tea bushes, and fynbos. The proximity to the Atlantic Ocean, hot days with cool nights, and the age of the vines contribute to the wine's ripeness and naturally high acidity.

Matured in French oak barrels for six months, followed by additional bottle maturation. The wine is expected to develop further complexity over time, with the waxy note becoming more prominent.