Van Loggerenberg 'Break a Leg'
As the name suggests, Lukas had to undergo two big knee surgeries in our first harvest season as is shown by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family it all came together in the end and this wine is a celebration of hard times overcome. In the same way one wishes a performer to "break a leg", the name celebrates all the hard work we put in to achieve our goals.
As the name suggests, Lukas had to undergo two big knee surgeries in our first harvest season as is shown by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family it all came together in the end and this wine is a celebration of hard times overcome. In the same way one wishes a performer to "break a leg", the name celebrates all the hard work we put in to achieve our goals.
Womens Day at yollys
Van Loggerenberg 'Break a Leg'
As the name suggests, Lukas had to undergo two big knee surgeries in our first harvest season as is shown by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family it all came together in the end and this wine is a celebration of hard times overcome. In the same way one wishes a performer to "break a leg", the name celebrates all the hard work we put in to achieve our goals.
The Winemaker
The protea on the stamp emphasises our South African heritage while the tortoise symbolises the speed at which Lukas was able to work during that first harvest. The donkey is a tongue-in-cheek reminder of how stubborn Lukas was in not compromising on doing any of the work himself despite not being as mobile as he would have liked.
WINEMAKING WIZARDRY
On the Cinsaut vineyard we do 3 different picks. The first pick ensures that the final blend always ends up with great acidity and a low pH. Cinsaut isn't normally known for low pH's or high acidity. The last, ripest pick we fermented in stainless steel tanks. All grapes were destemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. The juice was left overnight to settle in a stainless-steel tank without any settling enzymes. The settled juice is then transferred to old French oak barrels and the last pick to stainless teel tank to ferment naturally. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
STYLE
A highly acclaimed, elegant, and precise Cinsaut from a rising star winemaker.
TERIOR
The Cinsaut vineyard was planted in 1992 on decomposed granite soils in the Helderberg area of Stellenbosch. These bush vines are farmed solely for making this wine, the proximity to the ocean and the constant sea breeze that's blowing here gives the wine a beautiful salty finish and additional focus on the palate.
COMPOSITION
100% Cinsaut
REGION
W.O Stellenbosch
The Winemaker
The protea on the stamp emphasises our South African heritage while the tortoise symbolises the speed at which Lukas was able to work during that first harvest. The donkey is a tongue-in-cheek reminder of how stubborn Lukas was in not compromising on doing any of the work himself despite not being as mobile as he would have liked.
WINEMAKING WIZARDRY
On the Cinsaut vineyard we do 3 different picks. The first pick ensures that the final blend always ends up with great acidity and a low pH. Cinsaut isn't normally known for low pH's or high acidity. The last, ripest pick we fermented in stainless steel tanks. All grapes were destemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. The juice was left overnight to settle in a stainless-steel tank without any settling enzymes. The settled juice is then transferred to old French oak barrels and the last pick to stainless teel tank to ferment naturally. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
TERIOR
The Cinsaut vineyard was planted in 1992 on decomposed granite soils in the Helderberg area of Stellenbosch. These bush vines are farmed solely for making this wine, the proximity to the ocean and the constant sea breeze that's blowing here gives the wine a beautiful salty finish and additional focus on the palate.
COMPOSITION
100% Cinsaut
REGION
W.O Stellenbosch
STYLE
A highly acclaimed, elegant, and precise Cinsaut from a rising star winemaker.
Van Loggerenberg 'Break a Leg'
As the name suggests, Lukas had to undergo two big knee surgeries in our first harvest season as is shown by the leg in a brace on the label and the silhouette of the man plotting his next move. With the help of great friends and family it all came together in the end and this wine is a celebration of hard times overcome. In the same way one wishes a performer to "break a leg", the name celebrates all the hard work we put in to achieve our goals.
WINEMAKING WIZARDRY
On the Cinsaut vineyard we do 3 different picks. The first pick ensures that the final blend always ends up with great acidity and a low pH. Cinsaut isn't normally known for low pH's or high acidity. The last, ripest pick we fermented in stainless steel tanks. All grapes were destemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. The juice was left overnight to settle in a stainless-steel tank without any settling enzymes. The settled juice is then transferred to old French oak barrels and the last pick to stainless teel tank to ferment naturally. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
STYLE
A highly acclaimed, elegant, and precise Cinsaut from a rising star winemaker.
REGION
W.O Stellenbosch
COMPOSITION
100% Cinsaut
TERIOR
The Cinsaut vineyard was planted in 1992 on decomposed granite soils in the Helderberg area of Stellenbosch. These bush vines are farmed solely for making this wine, the proximity to the ocean and the constant sea breeze that's blowing here gives the wine a beautiful salty finish and additional focus on the palate.
The Winemaker
The protea on the stamp emphasises our South African heritage while the tortoise symbolises the speed at which Lukas was able to work during that first harvest. The donkey is a tongue-in-cheek reminder of how stubborn Lukas was in not compromising on doing any of the work himself despite not being as mobile as he would have liked.
