Lourensford Winery - Wine Tasting

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Founded in 1700, a proud history joins with a dynamic new vision to create a giant among South African wine producers. Utilising unique technology and reaping the benefits of global expertise and optimal terroir, the wines of Lourensford are becoming well-recognised icons of true style and sophistication.

In 1700 Willem Adriaan van der Stel, governor of the Dutch East Indian Company, granted him the land, Vergelegen (This farm was about 12000 hectares in size) half a million vines were established as well as a leather tannery. In 1709 he was recalled to Holland after complaints about his unethical business practices.

Vergelegen was subdivided and the part northwest of the Lourensriver was purchased and named by Jacobus van der Heiden as Lourensford. Lourensford stayed under Dutch ownership until 1863, when it it was bought by Mr. Strangman an Irishman in1868.

James Sivewright, politician took ownership in 1889 and proceeded to plant fruit.

J.W. Jagger, a businessman and politician, then bought the property. He re-established the vines and the fruit orchard were expanded. Forestry was started as well as a private zoo. Jagger’s grand daughter Jean Gant continued the Business after her father

In 1998 Dr. Christo Wiese, a prominent SA Businessman and Financier, bought Lourensford and set about restoring the property to its former glory.

1998 – 1999 Vines were planted and brand new winery completed in 2002. We harvested first wine grapes in 2003.

Currently the estate is also home to a fruit pack shed, a nursery, a sawmill and a trout farm enterprise. The entire estate is 4 000 hectares in size and at the very moment only 300 hectares is under vine. Potentially to grow to 500 hectares by the year 2008.

We are currently harvesting approximately 1200 tons, which will increase by 2008 to 5000 tons per year. Harvesting times are normally the months of February and March.

This Cellar was designed by a very well-known architect, Mr. Gilbert Colyn. The winery is build with three different levels and at this moment it is 1 hectare in size. This is a unique cellar and the reason for saying this, is that the entire cellar works with gravitation, therefore no machine pumps are needed during the winemaking process.

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