- Paarl and Stellenbosch

The artistry of winemaking is in the blending.
At Lindhorst we have focused on this unusual blend of Shiraz and Merlot to create the Statement that says what we are.
This wine received a Bronze medal at the Fairbairn Capital Trophy Competition.

Harvest:    The grapes for this wine were picked at full ripeness to ensure optimum flavour. The Merlot was harvested off Lindhorst Farm and the Shiraz from a neighbour and a Stellenbosch site. Merlot bunches were ripe with small berries and thick flavourful skins. Both Merlot (24.90 Balling) and Shiraz (250 Balling) were harvested in February & March 2002.

Vinification:    Following gentle crushing the grapes were cold soaked for 24 hours. Regular pump-over aided the extraction of the desired colour and flavour, while 15 months of maturation in small French oak barrels added to the complexity. Extensive blending trials were conducted and the panel voted on the 70% Shiraz to be blended into the Merlot. This result of the careful blending process is the wine that makes the Lindhorst “Statement”.
Alc: 14.66%   pH: 3.56    Total Acid: 6.60 g/l    Residual Sugar: 3.10 g/l    Extract: 34.60 g/l

Tasting Notes:    Notice the wines very dark core with garnet edge to plum rim. The Merlot gives it plumminess with some sweet vanilla pod / crème brulee silkiness on the mid-palate. Taste the spicy cardamom, cinnamon oak spice on backdrop. The Shiraz gives it ripe and rich blackcurrant-plum fruit against the subtle oak undertone. Fine linear tannins with a long supple finish. The wine is in its fourth year and has developed beautifully in the bottle. It will cellar well for another 3 to 5 years.

Food Recommendations:    This is a versatile wine to be enjoyed with a wide variety of dishes from Potato Soup with saffron and garlic to Roast Pork with an apple and parsnip stuffing.

 - Paarl

 - Paarl and Stellenbosch

This is a once off release. A very distinctive wine dedicated to a distinguished gentleman, Mark’s late father who gave him the opportunities in life and encouragement to create Lindhorst Wines.

In the Fairbairn Capital Trophy competition, Max’s Shiraz was awarded a Bronze medal.

Harvest:
This Shiraz (230 Balling) fruit comes from an award-winning Stellenbosch farm with a eucalyptus lined “riverbed” adjoining the block. It was immediately identified after primary fermentation as special and kept separately for making a distinctive wine. Cabernet (23.20 Balling average) from our own vineyards was brought in at blending to add structure & complexity.

Vinification:
Grapes were harvested and cooled down to 14O C overnight then crushed early next morning. Some whole berries were allowed to pass through the crusher. After 20 months of maturation, in mainly small French oak, the wine was ready to be blended and lightly filtered into bottle. The grapes received the same attention to detail through vinification and maturation as our own award-winning Shiraz. 
Alc: 13.25%     pH: 3.57     Total Acid: 6.1 g/l     Residual Sugar: 2.51 g/l     Extract: 32.6 g/l

Tasting Notes:    Lovely cedar oak backs up the devious eucalyptus on the nose. The eucalyptus spice on the pallet is encompassed by ripe bright plummy fruit - incredibly long length. An original exciting New World style wine that already has a silky finish. Drink fresh now or within 5 years.

Food Recommendations:    The spice and fruit will complement such hearty dishes as char-grilled steak with Salsa Verde, Osso Buco and garlic & rosemary flavoured leg of lamb.

- Paarl

The British Decanter magazine panel awarded this wine 4 Stars in its review of Paarl Shiraz.

This follows the 2002 vintage receiving a Gold medal from the same publication and being rated one of the Top 10 Shirazes of the New World.

The Lindhorst terroir and winemaking style is producing consistent award-winning classics from its Shiraz vineyards.

Harvest:    Grapes (25.50 Balling ave) were sourced from two very different terroirs - one no irrigation vineyard in Agter-Paarl and the other on Lindhorst farms. All grapes were harvested at optimum physiological ripeness for balance and structure.

Vinification:    Grapes were carefully hand-sorted, crushed and cold soaked for 24 hours. Gentle handling and minimal interference ensured that the distinctive character is captured in the wine. The wine was matured in selected small French oak barrels for 20 months prior to bottling. Only the best barrels were selected for this limited release prize-winner.
Alc: 14.26%     pH: 3.63     Total Acid: 5.6 g/l     Residual Sugar: 3.04 g/l     Extract: 34.80 g/l

Tasting Notes:    Spicy, exotic characters on the nose including white peppers and a contradictory touch of childhood - zoo biscuits! A classic richness and refinement on the mid-palate. Extended smoky oak spice surrounds the beautiful plummy fruit that forms the core of the wine. Silky, integrated tannins make this a stunning “food” wine. Drink within 5 years.

Food Recommendations:    A lovely wine to complement duck & red meats. Try it with crispy duck with plum sauce or delicious with rare roast fillet and Melissa’s red onion marmalade.

 - Helderberg and Paarl and Stellenbosch

To have created a wine as big and complex as this with alcohol as low as 12,5% is an amazing feat. The viticultural and winemaking teams have together worked wonders.

The British Decanter magazine awarded the wine a Bronze medal.

Harvest:    The grapes were sourced from an older Helderberg vineyard (Boplaas Anita) to supplement our own Cabernet from younger vines. Our vineyard is on a gentle East facing slope that is protected from the harsh afternoon sun. At Boplaas Anita the rows face North/South for even ripening and the vineyard is on a steep West-facing slope. It benefits from a cool breeze off False Bay. Unseasonal rain was forecast, so the grapes were harvested quickly one Saturday morning to avoid any possible negative impact. Grapes were phenolically ripe with low sugars (23.20 Balling average).

Vinification:    The bunches were cooled overnight to 120C. Following gentle crushing the grapes were cold soaked for 24 hours. Regular pump-over aided the extraction of the desired colour and flavour. Maturation took place in mostly new small French oak barrels for 20 months.
Alc: 12.5%     pH: 3.65     Total Acid: 6.01 g/l     Residual Sugar: 3.65 g/l     Extract: 36.7 g/l

Tasting Notes:    This is the first Cabernet Sauvignon to be produced by Lindhorst Wines. Black stone fruit and molasses on the nose with the oak showing through with cedar and cigar box. The fruit is reinforced on the palate along with a mineral and gravel texture which indicates longevity. An elegant lingering weight to the finish also suggests that the wine will continue to develop for five to eight years.

Food Recommendations:    The rich flavours of this Cabernet will complement the flavours of powerful dishes such as beef fillet with a potato & horse radish cake or Springbok Casserole with parma ham & juniper berries.