Lanzerac Products

Details for our selection of wines from the Premium and Heritage ranges Lanzerac estate, one of the icons of the Stellenbosch winelands, and including the outstanding Pionier Pinotage.

Note PDF files in Japanese only.

  • Country of Origin: Republic of South Africa
  • Wine of Origin: Stellenbosch

Premium Collection

Sauvignon Blanc 2017

An elegant wine with green apple and white fruit aromas such as pear and white peach balanced by lively acidity. Flavour of lemongrass and delicate minerality, with a long finish, and and added creaminess owing to the lees contact. Grapes were hand-selected and cooled before pressing, left on the skins fo 48 hours with dry ice used to prevent further oxidation, before racking into tanks for 10 days of fermentation. Acidity makes this the perfect accompaniment to peach or cheese tarts, traditional seafood dishes, or spicy Thai-style seafood dishes.

  • Variety: Sauvignon Blanc 100%
  • Vintage: 2017
  • Alcohol: 13.5%
  • Residual sugar: 1.9 g/l
  • Total acidity: 6.4 g/l
  • pH: 3.50
  • Style: dry
  • Body: full

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Chardonnay 2018

A full-bodied smooth wine made of grapes from several blocks, with a complex aroma of citrus, lemon, clover, ginger and vanilla, and fruit-forward flavour well-balanced with acidity and a long finish. The bunches were hand-selected and de-stemmed and cooled before pressing, and left for 48 hours before racking. 70% of the wine was fermented in new, 2nd use, 3rd use and 4th use barrels, 30% in stainless steel tanks, to keep the flavour of the fruit as much as possible. Grapes from each block were fermented and separately, each with their own specific yeast. Maturation in barrels was over 7 to 8 months, mixed weekly, and final blending occurred after 9 months. A perfect wine for smoked salmon, white meat fish dishes, seafood dishes with fennel puree, pork or roast chicken, cream pasta, or seafood paella.

  • Variety: Chardonnay 100%
  • Vintage: 2018
  • Alcohol: 14.12%
  • Residual sugar: 3.7 g/l
  • Total acidity: 6.1 g/l
  • pH: 3.33
  • Style: dry
  • Body: full

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Pinotage Rose 2017

A South African variety rose, not to be missed! A luxurious aroma of rose petals and perfume, strawberries and redcurrants, delicate colour from a mere 2 hours of skin contact, and smooth fruity flavour. Grapes were hand-selected and de-stemmed, crushed and fermented with rose-specific yeast for 10 days are low temperature. Recommended with summer fruit, salmon and fruit salad, spicy shrimps, Thai spring rolls or curries.

  • Variety: Pinotage 100%
  • Vintage: 2017
  • Alcohol: 12.5%
  • Residual sugar: 3.6 g/l
  • Total acidity: 5.5 g/l
  • pH: 3.58
  • Style: dry
  • Body: medium

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Cabernet Sauvignon 2016

A full-bodied well-balanced wine with aroma and flavour of blackberry, youngberry and hints of cocoa, almond and cedar. Smooth with a long finish, eminently suitable for further 5 to 10 years ageing. Bunches were hand-selected and de-stemmed, lightly crushed before fermentation. A portion of the wine was left for 2 to 3 weeks on the skins for further flavour extraction. Maturation was for 18 months in a mixture of new, 2nd use and 3rd use French oak barrels, undergoing malolactic fermentation, with periodic racking resulting in a fine balance of oak, fruit flavours and tannin. Ideal with any meat dishes, ostrich, beef, lamb, or tuna with pepper sauce.

  • Variety: Cabernet Sauvignon 100%
  • Vintage: 2016
  • Alcohol: 14.33%
  • Residual sugar: 4.7 g/l
  • Total acidity: 6.2 g/l
  • pH: 3.49
  • Style: dry
  • Body: full

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Merlot 2016

A beautiful deep-coloured wine, with an aroma of ripe red fruits, cocoa and hints of mint and chocolate. Full bodied, the fruit flavours and tannins are perfectly in balance, with a long finish, and suitable for 3 to 5 more years of ageing. Bunches were hand-selected and de-stemmed, and berries hand-selected once again before crushing. Fermented with the skins before pressing, separating into free and press wine, one part into barrels and one part into tanks for malolactic fermentation. Maturation in news, 2nd use and 3rd use French oak barrels for 12 months, with regular racking to ensure balanced oak, fruit and tannins. Recommended with duck, matured cheeses, or roast venison.

  • Variety: Merlot 100%
  • Vintage: 2016
  • Alcohol: 14.3%
  • Residual sugar: 3.1 g/l
  • Total acidity: 6.4 g/l
  • pH: 3.39
  • Style: dry
  • Body: full

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Pinotage 2016

Quintessential South African variety, from the estate that pioneered the brand. Deep-coloured, with aroma and flavours of ripe berries and plum, and a long finish. Suited to further 5 to 10 years of ageing to attain the velvety texture and chocolate and caramel flavours of its predecessors. Full-bodied, complex, with excellent balance of fruit, oak and tannins. Bunches were hand-picked, selected and de-stemmed, and hand-selected again at the berry level, fermented with the skins with 4-hourly pump-overs, pressed with the skins and separated into free-run and press portions for further fermentation and racked into a mixture of new, 2nd use and 3rd use French oak barrels for malolactic fermentation and at least 15 months of maturation, with regular racking to retain the balance of fruits, oak and tannins. Recommended with intense-flavoured dishes, such as roast venison, spicy curries, or cajun-style fish dishes.

  • Variety: Pinotage 100%
  • Vintage: 2016
  • Alcohol: 14.48%
  • Residual sugar: 2.3 g/l
  • Total acidity: 5.6 g/l
  • pH: 3.48
  • Style: dry
  • Body: full

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Syrah 2015

A rebirth of a variety after more than 10 years hiatus, this complex deep-coloured wine with aromas of white pepper, coriander, fynbos, stewed plums has flavours of red berries and dark cherry with a hint of spice. Suitable for further 3 years of ageing. Grapes were hand-selected and de-stemmed, and flavours and tannins extracted with combination of pump-overs and delestage. Malolactice fermentation occurred in tanks, followed by racking of half of the wine into a mixture of new, 2nd use, 3rd use and 4th use French oak barrels for 16 months of maturation, followed by final blending and fining befor bottling. Recommended with pork, lamb, rib-eye steak and other meat dishes.

  • Variety: Syrah 100%
  • Vintage: 2015
  • Alcohol: 14.26%
  • Residual sugar: 4.7 g/l
  • Total acidity: 5.8 g/l
  • pH: 3.50
  • Style: dry
  • Body: full

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Cabernet Sauvignon, Merlot, Petit Verdot 2015

A perfectly balanced Bordeaux blend for a splendid South African wine experience. Aroma and flavour of dark berries and blackcurrant, full-bodied and complex with a long finish, and eminently suitable for further ageing. Grapes were hand-picked and de-stemmed, cooled before pressing. Each variety underwent malolactic fermentation and maturation separately for 14 months in French oak barrels before final blending. Recommended with meat dishes, cheese, game, or carpaccio.

  • Variety: Cabernet Sauvignon 60%
    Merlot 28%
    Petit Verdot 12%
  • Vintage: 2015
  • Alcohol: 15.08%
  • Residual sugar: 4.2 g/l
  • Total acidity: 6.2 g/l
  • pH: 3.47
  • Style: dry
  • Body: full

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Heritage Collection

Blanc de Blancs MCC

An elegant traditional method (Methode Cap Classique) sparkling wine in the Champagne style, from 100% Chardonnay. A creamy biscuity contribution from the yeast balances with the fresh citrus and apple flavours, with delicate tiny bubbles giving a lively sensation. Grapes from different blocks were whole-bunch pressed to keep delicacy, and fermented separately based on block for 8 months before blending into base wine. Second fermentation in bottles for 2 weeks, followed by 12 months of maturation on the lees before disgorgement, final dosage and corking. Ideal with smoked salmon or caviar, highly recommended with fruit and parmesan cheese salad, freshly-baked bread and olive dip.

  • Variety: Chardonnay 100%
  • Vintage: Non-vintage
  • Alcohol: 12.5%
  • Residual sugar: 5.0 g/l
  • Total acidity: 6.5 g/l
  • pH: 3.27
  • Style: dry
  • Body: full

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Mrs. English 2016

An outstanding Chardonnay named in honour of the extraordinary lady who gave the estate its present name. A wine with an appropriately steely elegance, with a fresh and intense aroma of grapefruit and marmalade, and a smooth long finish imbued with vanilla. Delicate oak flavours and contributions from lees contact give a satisfying mouth sensation. Grapes were hand-picked and selected for taste, stems kept for enhanced flavour extraction during pressing, and left for 48 hours before racking into French oak barrels. One third of the wine was fermented with wild yeast, adding to the complexity and softness. Barrels were equal parts new and 2nd use, and maturation took place over 11 months, with weekly stirring. Ideal with lobster, fresh crab and other luxurious seafood, white fish with fennel puree or foie gras topping.

  • Variety: Chardonnay 100%
  • Vintage: 2016
  • Alcohol: 13.5%
  • Residual sugar: 3.5 g/l
  • Total acidity: 6.1 g/l
  • pH: 3.46
  • Style: dry
  • Body: full

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Le General 2014

A South African Bordeaux blend made from 6 varieties, named after the French General rumoured to have been the true love of Mrs. English. This wine is the best blend from selected barrels from the particular vintage. A full-bodied Cabernet-base with an aroma and flavour of vanilla and nutmeg spice, dark berries, stewed plums, blackcurrant. Supported by robust yet smooth tannin structure to give a long finish of dark chocolate imbued with smokiness. Grape varieties were fermented and matured separately for 1 year and 8 months in new and 2nd use French oak barrels, after which final blending took place. Ideal for further ageing of 5 to 10 years. Recommended with roast beef, venison, wild pheasant, wine-stewed dishes, or fillet with pepper sauce.

  • Variety: Cabernet Sauvignon 42%
    Merlot 18%
    Pinotage 12%
    Petit Verdot 12%
    Malbec 10%
    Syrah 6%
  • Vintage: 2014
  • Alcohol: 14.63%
  • Residual sugar: 3.5 g/l
  • Total acidity: 6.2 g/l
  • pH: 3.49
  • Style: dry
  • Body: full

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Pionier Pinotage 2016

Homage to the very first Pinotage labelled as such, and released in 1959 by Lanzerac. A very special wine, boxed individually. A deep-coloured wine with aromas ripe red fruits, velvety mouth sensation, complex flavour and tannin profile with long finish, ideal for 5 to 10 years of further ageing. Grapes were hand-harvested, selected and de-stemmed, fermented with the skins for 7 days, before undergoing malolactic fermentation and maturation in new and 2nd use French oak barrels for 3 months before racking again and maturing further for 1 year and 6 months. The resultant wine, matured for a total of 21 months, was selected further and 10 barrels were selected and blended to give the final result. This intense wine goes perfectly with roast venison, spicy lamb, or duck stewed with cherries.

  • Variety: Pinotage 100%
  • Vintage: 2016
  • Alcohol: 13.31%
  • Residual sugar: 4.4 g/l
  • Total acidity: 6.0 g/l
  • pH: 3.36
  • Style: dry
  • Body: full

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