Cape of Good Hope

Laing Semillon

Henk Laing’s farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived 61 years of heat, red sand and a scarcity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred in stainless steel tanks and 2nd fill 300ℓ French oak barrels (23%). The wine spent 8 months on the lees before being blended and bottled.

Tasting Notes

Laing Semillon

Henk Laing's farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived around 50 years of heat, red sand and a scarcity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on day, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred in stainless steel tanks, after which 29% of the wine was transferred to 2nd fill (300t) French oak barrels, and the balance remained unoaked. The wine spent 8 months on the lees before being blended and bottled in December.

  • 5 Stars - Platter's
  • Semillon Wine of the Year - Platter's
Tasting Notes

Laing Semillon

Henk Laing's farm, Trekpoort, is situated on a stretch of land between Lamberts Bay and Clanwilliam, on the Skurfberg Mountain overlooking the Atlantic Ocean. Laing has a deep understanding of this land, the vines, the weather, the animals and fynbos, — having walked these soils during harvest with his father, decades ago. The metre-tall bush vines have survived around 50 years of heat, red sand and a scarcity of water and still generate grapes that produce intense, weighty wines with character in spades. The vines, planted in 1956, are planted in red sand on clay, between wheat fields, apricot trees, rooibos tea bushes and fynbos. Its proximity to the ocean, the hot days with cool nights and the age of the bush vines all contribute to ripeness and naturally high acidity.

The grapes were transported to the cellar in refrigerated trucks and cooled overnight to below 14°C. Bunches were hand-sorted and whole-bunch pressed the following day and the juice settled overnight. Fermentation occurred in stainless steel tanks, after which 54% of the wine was transferred to a large (1600e) French oak foudre, and the balance remained unoaked. The wine spent 6 months on the lees before being blended and bottled in September.

Tasting Notes

Tasting Notes

Nettle, lemon zest, flint and a touch of waxy grapefruit with faint floral hints on the nose. Grapefruit zest, lees and a gentle dusty flint element can be found in the mouth. Crisp, bright, taut and focused with a slightly nervy acid note apparent. Lovely freshness throughout but there is a confident breadth and assurance to the wine. Long, rich finish. Will age well.

Vintage Notes

With the large-scale water restrictions during the 2016 season, the post-harvest period was characterised by very dry conditions which led to early leaf fall. Although the cold was sufficient, the winter was really brief and abruptly ended by an unusually warm August which led to a rapid and early bud burst of the vineyards. Moderately warm weather during the ripening process, with cooler than usual night temperatures and minimal heat peaks, made for ideal harvest conditions.

Average Temperature

19.4°C

Rainfall

224mm pa

Harvest

19 - 30 January 2017

Origin of fruit

Citrusdal Mountains

Soil Type

Hutton

Yield

1.5ton/ha

Tasting Notes

Bright citrus aromas of lime and lemon underpin nectarine abundance. Ripe stonefruit —, peach and more nectarine — are discernible on the palate, crisp and tangy with vivid acidity. The broad, creamy oak backing is more than a match for the lively, juicy fruit. There is even a hint of dry autumn leaves and honey which add interest to the complex palate. Well-balanced with a lengthy tail.

Vintage Notes

Warmer, drier conditions than usual between March and November with below average rainfall and persisting drought conditions resulting in lower yields. These old vines again produced wines of great flavour, balance and concentration, despite slightly lower acid levels due to the warmer conditions.

Average Temperature

18.4°C

Rainfall

215mm

Harvesting

19/01/2016 - 21/01/2016

Origin of Fruit

Citrusdal Mountains

Soil Type

Sand/Loam

Yield

2.67 ton/ha

Tasting Notes

Stone fruit aromas tinged with a honeyed note and a light lanolin nuance. A textural wine with lovely interplay of stone fruit —nectarine and peach — with vibrant lemon zest brightness and then a tangible flinty feel below. Appealing freshness of acidity which is contrasted by a structured, full-body from subtle use of oak. The finish is long and rich with the just the gentlest hint of wax.

Vintage Notes

The 2015 season will go down as one of the earliest and best vintages in decades. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. Yields were slightly lower, and the smaller berries produced wines of exceptional flavour, balance and concentration.

Average Temperature

19.1°C

Rainfall

398mm

Harvesting

27/01/2015 - 27/01/2015

Origin of Fruit

Citrusdal Mountains

Soil Type

Sand/Loam

Yield

2.8 ton/ha

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