  
WINE-MAKING
There is a distinctive old-world complexity in L'Ormarins wines, as befits a farm with such typically French influences - a great inspiration to L’Ormarins’ young wine-maker, Riaan van der Spuy.
While harvesting under the Bordeaux masters, Riaan was deeply impressed by their passion to know every block and row of grapes intimately and by how they shape the depth, characteristics and complexity in their wines with the distinctive flavours from each.
The Bordeaux experience also shaped Riaan’s approach to his profession.
"Wine-making is harmonising the rhythms of nature in creating a product that embodies classic elements in combination with a contemporary character."
Riaan holds to a similarly simple recipe in producing the wines of L’Ormarins, namely the most effective grape selection, consistent control and the greatest passion.
At optimum ripeness the selected grapes are harvested, then pressed, then matched with the most suitable wood. Under perfectly controlled conditions, the fermenting juice is allowed to establish an identity completely naturally, before it is blended. And throughout every process, Riaan is passionately involved, true to the example set to him by his Bordeaux mentors.
All wines produced by L’Ormarins are bottled on the estate. Thereafter, until released, they are stored in a custom-made environment, with specific reference to controlled temperature.
THE WINES
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2003 L’Ormarins Cold-Soaked Sauvignon
Blanc
This wine has a green pepper succulence, with flinty gooseberry
tones and a touch of fig-leaf. A sociable aperitif. Also
harmonises delicately with seafood such as lemon-garnished
fish and sliced perlemoen (abalone) in a white wine sauce,
as well as herb-roasted chicken and creamy pastas. |
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2003 L’Ormarins Sauvignon Blanc
Fresh, dry and rich, with a lingering after-taste. Has
been exposed to three months’ extended lees contact
after fermentation. The wine is unwooded. |
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2003 L’Ormarins Blanc Fumé
Full-bodied, dry and rich in style. Made from 100% Sauvignon
Blanc grapes. 50% of the wine was wooded in second-fill
oak barrels for six months, while 50% was tank-fermented,
with three months’ lees contact for maximum varietal
flavour extraction. |
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2003 L’Ormarins Chardonnay
An oaky spiciness, with characteristic citrus aromas.
70% of the juice was placed in new French oak barrels
and 30% in stainless steel tanks whilst on the lees. The
two components were blended and bottled after six months. |
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2003 L’Ormarins Pinot Grigio
A light elegant wine, with distinct pear and apple-skin
flavours produced from one of the classic Italian varietals.
Excellent companion to light lunches such as onion or
courgette quiche, mushroom ravioli as well as butternut
risotto with parmesan shavings. |
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2002 L’Ormarins Optima
A classic claret-style blend of 40% Cabernet Sauvignon,
50% Merlot and 10% Cabernet Franc. The three components
were matured separately for approximately 16 months in
French oak barrels - 60% new and 40% second-fill.
Excellent bottle-maturation potential. |
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2002 L’Ormarins Cabernet Sauvignon
A concentrated, well-rounded wine with a black currant
nose. Total maturation period of 15 months - 70%
in barrels of new French oak and 30% in second-fill barrels.
Excellent bottle-maturation potential. |
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2002 L’Ormarins Merlot
A classic ruby, with rich blackberry flavours and hints
of creamy chocolate. Matured in French oak for approximately
15 months - 70% in new wood and 30% in second-fill
barrels. Good maturation potential. |
The L’Ormarins Terra del Capo Italian
varietal range:
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2002 Terra del Capo Sangiovese
A vibrant, easy-drinking red wine that goes well with
Italian cuisine and cheeses. |
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