Laing Groendruif Semillon

The Laing Groendruif pairs excellently with grilled fish, scallops, creamy risotto variations, or fine poultry dishes. Aged cheese or dishes with lemon butter sauce further enhance its complex aromas.

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.

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.

This is a range created in recognition of the Cape of Good Hope’s vinous heritage which stretches back more than 350 years when the first Governor of the Cape planted grapes. These unique wines are the result of irreplaceable parcels of old vines and site specific terroirs. The labels reflect the grape variety as well as the origin and singular characters behind them.