Lammershoek is situated in the Aprilskloof Valley of the Paardeberg. We have a Mediterranean climate with hot, dry summers and cold, wet winters. Our soil is decomposed granite and quite sandy, it is this soil that gives our wines their tight line of acidity as well as texture and perfume.
We have 70ha of vineyard all farmed organically and mostly dry-land (un-irrigated). White cultivars include old bushvine Chenin Blanc, Chardonnay, Viognier and Hárslevelü and the reds include Syrah, Carignan, Grenache, Mourvedre and Pinotage. Height above sea level ranges from 80 – 300 metres.
Olives, chickens and cattle
We have 3ha of olive trees which we use for making oil. We have 40 or so chickens that provide us with eggs. And then we have a cow called Nigella who provides us with milk and her crew of oxen/bulls that help us make compost and do an amazing job of controlling grass and weed growth in the vineyards during the winter months. We are growing our herd of cattle to 90 head.
Our aim is to preserve freshness, texture and natural, ripe acidity in our wines.
There are no recipes when it comes to making our wine. Each vineyard is picked on taste with the final wine in mind, based on what the vineyard is capable of giving us. Each year each vineyard will give us something slightly different to play with and we like to reflect this in our wine.
We like to use elements such as whole bunches, short macerations, lees contact and low extraction in our winemaking. And our feelings when it comes to oak? “Oak is the servant of wine not its master. Natural winemakers understand this.” – Doug Wregg. We only use old wood from 225L barrels all the way up to 4000L foudre. We also use concrete tanks and stainless steel.
We use no additives in our wine-making apart from small amounts of SO2 so naturally our wines are bottled un-fined and un-filtered.
LAM is our first label. Made from younger vines, it serves as an introduction to the rest of the Lammershoek wines. The wines are made in fresh, drinkable styles that should appeal to all wine drinkers.
From our chosen older vineyards, these represent our most expressive vineyard sites. They are the vineyard sites that we think will provide the longest ageing wines. Generally fermented and aged in 2000L Foudre.
Cellar Foot Range
Our project label. This range is where we can push the boundaries in wine-making and work with unusual and interesting varieties.
Lammershoek is family run and managed by Paul and Anna Kretzel. Craig Hawkins is in charge of the vineyards and winemaking assisted by Jurgen Gouws. Carla Kretzel is in charge of the sales and marketing.
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