Laibach Vineyards

Laibach The Ladybird MCC 2012

Laibach The Ladybird MCC 2012

€ 15,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach The Ladybird White 2013 0,375 l

Laibach The Ladybird White 2013 0,375 l

€ 7,95

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach The Ladybird White 2015

Laibach The Ladybird White 2015

€ 12,70

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach The Ladybird Red 2012 0,375 l

Laibach The Ladybird Red 2012 0,375 l

€ 9,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach The Ladybird Red 2013

Laibach The Ladybird Red 2013

€ 15,50

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Merlot 2014

Laibach Merlot 2014

€ 14,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Cabernet Sauvignon 2015

Laibach Cabernet Sauvignon 2015

€ 14,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Pinotage 2014

Laibach Pinotage 2014

€ 15,60

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Claypot Merlot 2009

Laibach Claypot Merlot 2009

€ 29,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Widow's Block 2007

Laibach Widow's Block 2007

€ 29,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Friedrich Laibach 2011

Laibach Friedrich Laibach 2011

€ 29,90

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Natural Sweet 2012 0,375 l

Laibach Natural Sweet 2012 0,375 l

€ 11,60

inkl. 19 % USt zzgl. anfallender Versandkosten

Laibach Vineyards is devoted to producing wines of exceptional quality that embody the distinctive terroir and microclimate of Laibach. Laibach is situated in the Simonsberg ward of Stellenbosch, one of South Afirca's primary wine-growing regions of noble grape varieties. Traditional methods of winemaking are combined with innovative methods whilst perservering towards continued improvement. The history of Laibach dates back to 1818 when it was named "Good Success" in the ownership of Daniel Johannes van Ryneveld of Amsterdam Holland. The farm originally spanned most of the area sheltered by the Simonsberg, Klapmuts and Kanonkop. Years later the farm was divided into three with Friedrich Laibach establishing Laibach in 1994. The remainder of the original farm is known today as Warwick and De Goede Suces.

Laibach endeavours to produce wines using the most traditional of methods whilst incorportating advanced technologies of preservation. Gentle handling of fruit is of key importance in order to maintain the natural qualities provided by the unique terroir - so delivering wines that reflect the true character of the grape varieties and terroir at Laibach.

The vines at Laibach have been replanted using virus free clones and a new cellar has also been established. Laibach vineyards are surrounded by the beautiful vineyards of Kanonkop, Warwick and Lievland.

The quality of Laibach wines is deeply rooted in the land where the vines are planted. Flavour compounds start in the vineyards making site sellection of cardinal importance. The deap red soils of Clovelly and Glenrosa found at Laibach, together with the cooling ocean breeze of False Bay, provide idyllic conditions for the production of red wines with body and complexity. The mesoclimate at Laibach delivers fruit of high concentration leading to perfectly structured wines. Varying North-East facing elevations found at Laibach allow for individual blocks of vineyards to ripen at different times so allowing for the each block to be hand harvested at optimum levels of ripeness. Laibach and the surrounding area has produced wine for over three centuries. The qulaity of wine produced in the Simonsberg has been recognised by the ongoing securing of local and international wine awards.

Once grapes have achieved complete phenolic ripeness they are gently hand harvested and transported to the cellar. White wine grape varieties are destemmed and pressed followed by stainless steel tank fermentation. Red wine grape varieties are carefully sorted during harvest and fermented in traditional open-tank fermenters. Regular punch downs and pump-overs are practised for 10-12 days from the start of fermentation. Following extended maceration the fruit is pressed and allowed to settle. The wines are gravity fed to an underground maturation cellar and matured in small French oak barels for 12-18 months where malolactic fermentation occurs.