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lammershoek Wines
The vineyards lie on the Kasteelberg side of the Paardeberg. They are low yield dry land bush vines that are old enough to have seen a few wine makers and viticulturists. Owned by the Kretzel and Stephan families and managed by Paul Kretzel.
T W K • Short Street • Riebeek Kasteel • 022 448 1008 • 076 012 9204 • 083 306 0527 • anton@thewinekollective.co.za
Lammershoek Private Wine Cellar Swartland South Africa

At Lammershoek our mission is to create natural, original wines that show off the distinctive Paardeberg terroir to its full poten-tial. We believe that this is best achieved by natural farming and old-school wine-making practices. Chenin Blanc is the star of our show with our youngest vine-yards at 40 years of age. These are un-irrigated bush-vines grown on decomposed granitic soil. We also grow Chardon-nay, Viognier, Clairette blanche and Hárslevelü      (a future star!). Our terroir is also suited to the production of Mediterranean red grape varieties such as Syrah, Carignan noir, Grenache noir and Mourvѐdre from which our red blend, Roulette, is created. The full range consists of Chenin Blanc, Roulette Blanc, Syrah, Roulette, Zinfandel-Syrah, Pinotage and Straw Wine. We are introducing a new range called LAM in 2011.

The Wine Kollective Riebeek Kasteel
ROULETTE BLANC 2010 - 41% Chenin blanc, 37% Chardonnay, 18% Viognier. White stone fruit aromas are predominant early upon opening. These subside as the typical old vine honeyed Chenin aromas push through once the bottle has been open a while. There is a strong core of natural acidity which will allow the wine to age very beautifully.
R 90
ROULETTE 2010 - 66% Syrah, 23% Carignan, 11% Grenache. Typical Swartland flavours dominate the nose of this wine, the spiciness of the climate and granite based soils showing through. A rich palate is complimented by the freshness that Carignan and Grenache bring to the wine.
R 120
CHENIN BLANC 2010 (BARREL FERMENTED)- Aged in old wood and concrete casks for 12 and 6 months. Lots of texture on the palate is defined by the fresh acidity which blends the different flavours together. Typical garrigue (Fynbos) like nose, lots of herbs and aromas to play with. R 100
SYRAH 2008 - Berries and truffles swimming in a big wine. Well balanced .... will last and improve. R 180
PINOTAGE 2008 - Description to follow. R 85
STRAW WINE 2009 - Not fortified and made from grapes dried on straw bales (yielding 80l per ton - normal is 650l per ton). Something special.
R 165
PINODOUX 2005 - Pinotage dessert wine, sweetened naturally, fortified with 3 year old pot-still brandy and matured in French oak barrels for 40 months. Delicious chilled!
R 75
LAM PINOTAGE 2011 - Light and slightly opaque colour, reminding one more of Pinot noir than Pinotage. Forever changing combination of aromas greets the nose – red fruit combined with tobacco-like notes. Delicate palate with fine tannins, elegant. At 13.5% alcohol the term drinkability is an understatement. R 60
LAM SYRAH 2011 - The most striking thing about the wine is its vibrant violet/ raspberry hue. Follows through on the palate where a high natural acidity is balanced with fresh opulent fruit. Obvious Garrigue-like (similar to Fynbos) smells on the nose reminding one of a wine from the Crozes Hermitage region. R 60
LAM SYRAH ROSÉ 2012 - A very delicate pink “onion skin” colour, typical of the southern regions of France such as Bandol or areas of the southern Rhone. A strong backbone of acidity is softened by maturation in very old oak and hints of strawberries and Syrah spice. A low alcohol of 11% and huge freshness means the wine can be drunk early. This is a wine that should be taken seriously, but not too seriously! Regarded as their best Rose yet. R 60
CELLAR FOOT MOUVEDRE - Description to follow. R 240
CELLAR FOOT HARSLEVELU - Description to follow. R 240
SINK THE PINK PINOTAGE - Description to follow. R 60
CELLAR UNDERWATER WHITE - Description to follow. R 120
OLIVE OIL 500ml This mild and buttery olive oil is perfect drizzled over your favourite salad or pasta dish or alternatively use as a bread dipping sauce with balsamic vinegar. R 55
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