Red Blend

Beef steak, Braised beef short ribs, Rosemary lamb shanks, Gourmet Burger

Extremely warm and dry, with below average rainfall and cold units during the preceding winter. During ripening the night-time temperatures were cooler than normal, resulting in good acid and flavour development. A challenging vintage producing sound, concentrated wines that should peak earlier.

The wine will be aged for minimum of 12 months in small French oak barrels, before blending and bottling.

We usually start to pick around middle of February. All the grapes for our red wines are hand harvested, destemmed, and then crushed. Some batches will be cooled over night for a pre cold maceration. We use only natural fermentation, and no finings are used at all. Fermentation and maceration can last from 5 – 30 days. Traditional small open top fermentation tanks are used for extraction as well as alcoholic fermentation.

The history of our wine farm can be traced back until the year 1818. Originally named “Good Success” and owned by Dutchman Daniel Johannes van Ryneveld from Amsterdam, this vast farm extended to most of the catchment area in the valley enclosed by the Simonsberg, Kanonkop and Klapmuts. The property was later divided into three farms: Warwick, De Goede Sukses and the remainder of the farm Good Success, which has become Laibach in 1994, when entrepreneur Friedrich Laibach realized his dream of owning a vineyard. Laibach Vineyards was then sold to current owners, Johann & Paul Krige of neighbouring Kanonkop Wine Estate in April 2022. The picturesque Ladybird Vineyards are flanked by the renowned vineyards of Kanonkop, Warwick, Marklew and Lievland. Ultimately, our wine quality is forever linked to the land where our grapes are grown. Site selection is essential in the making of fine wines, because flavour starts in the vineyards. The Simonsberg terroir with its lean deep red soils (Glovelly, Glenrosa) and cooling maritime winds from nearby False Bay is ideal for red wines of body and complexity.