South African Wine

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams `authenticity`. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

The Cabernet is delicious, in a juicy style. Fermented in 5,000 ltr foudres and 4-5 year old smaller formats this is scarcely touched by oak but has a fine, underlying richness and depth. Lovely red fruit core and great backbone." Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams `authenticity`. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

Fermented in a mix of foudres and smaller formats. Restrained notes – light pineapple and minerality. Very long, slatey mineral tones. Great balance. " Chris Connolly

A single vineyard Pinot Noir from the cool Elgin region near Grabouw. Elegant and light in style, with an abundance of ripe red berries, juicy strawberries and subtle spices on the nose which follow through on the palate where it marries perfectly with a savoury meatiness.

Accolades:

4* – John Platter Wine Guide 2018, 91/100 Tim Atkin MW 2017

Longridge Wine Estate

The grapes from the Helderberg region stem from an old vine block dating back to 1974. Aromatic on the nose, yet soft and smooth on the palate. Lightly tinted and medium bodied, this wine greets you on the nose with aromatic floral notes which follow through onto the palate with ripe strawberries, cherries, sweet spices and soft tannins on the mid palate.

Accolades:

NEW RELEASE 92/100 Tim Atkin MW 2017; 4 ½ * – Platter Wine Guide 2018

Longridge Wine Estate

Single vineyard wine from the Helderberg region with notes of cinnamon and sweet spices. Barrel matured with ripe yet soft tannin.

Accolades:

4 * – John Platter Wine Guide 2017, South Africa; Top 100 SA Wine Awards; 93/100 Robert Parker – Wine Advocate 2017; Top 100 & Double Platinum Awards 2017

Longridge Wine Estate

• 40% whole bunch with 60% on top
• Overberg 40% – 7 days fermentation on skins
• Hemel-and-Aarde Ridge 60% – 27 days on skins
• Pressed and taken with lees to barrel
• All wine into old French Oak barrels
• Lees stirred every two weeks, for first four months, then monthly for four months, last two months no stirring
• Wine racked before bottling – 10 months maturation
• rough filtration only

• Viognier 34% - Durbanville and Elgin
• Chenin Blanc 29% - Durbanville and Swartland
• Verdelho 20% - Botriver
• Semillon 17% - Upper Hemel-en-Aarde Valley

• 40% Whole bunch with 60% crushed on top
• Spontaneous ferment
• 7 days on skins and whole bunch
• pressed around 16 balling to tank, then immediately taken to barrel where fermentation completed
• All wine into old French barrels
• 80% of the lees went to barrel
• Lees stirred every 2 weeks for the first 4 months, then monthly for 4 monts, last 2 months no stirring
• Wine raced before bottling - 10 months maturation
• Rough filtration only

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• 5 barrels/240 x 6 cases created
• Spontaneous fermentation, 3 days on skins
• Pressed, at 20 balling, to old French barrel with lees to finish alcoholic and malolactic fermentation
• 10 Months maturation
• No Fining

• Tim Atkin: 95
• Platter: 5 Stars

• W.O. 50% Hemel & Aarde Ridge 50% Overberg
• 16 Days skin ferment
• Pressed to old french barrel with lees
• 10 Months maturation
• Rough filtration

• Tim Atkin: 92
• Platter: 4.5 Stars

• 8 Barrels/400 x 6 Cases Created
• 14 Days skin ferment
• Pressed to old French barrel with lees
• 10 Months maturation
• Rough filtration

• Tim Atkin: 92
• Platter: 4 Stars

• 12 Barres/600 x 6 cases created
• 3 Days skin ferment
• Pressed, at 20 balling, to old french barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 94
• Platter: 4 Stars

Our Flagship wine crafted from 5 specially selected barrels. Powerful, concentrated, rich, multi-layered wine with aromas and flavours of black currant, dark chocolate and hints of cedar and cigar box. The wine is approachable now, but will develop in complexity with careful cellaring.

A medium bodied wine with a savoury nose and slight cedar characters. Ripe, yet soft tannins complement the aromas of plump dark, red fruit and ripe strawberries with a hint of dark chocolate and cocoa on the nose.

Sauvignon Blanc with a splash of Semillon and Nouvelle. Full of crunchy apple and white, Spring blossom. Crisp and concetrated with a stylish minerality

Wood matured, well-developed structure and textured complexity. This oak-aged Sauvignon boast a nose redolent with dried apricot, subtle oak and minerality. The palate is rich and textured, with a multi-layered structure and great complexity.

Powerful and harmonious. The nose if full of blackcurrant, lavender, black olives and aromas of the fynbos followed by a supple and round palate.

Smooth, easy-drinking, Merlot based wine. Full of red fruit and spice

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen`s winery may lack the grandeur and, let`s be honest, size of some of his peers to the west but this is a property that just screams `authenticity`. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won`t do as they`re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

23 year old vineyard managed by Lourens. Really appealing, nutty style. Interesting and beautifully textured. Great length." - Chris Connolly

Green sweet melon, rich citrus, lime and perfume greets you on the nose while hints of nuttiness on the palate ends in a crisp fresh finish.