Critics reviews
Neal Martin - Wine Advocate - eRobertParker.com #215 Oct 2014
About this WINE
Lammershoek Wines
Lammeshoek are an iconoclastic South African winery based in Paardeberg. They have 70-hectare of vineyards on granitic, sandy soils that incorporates some very old bush vines as well as more recent plantings. They also have room for olive trees, chickens and cattle. Their winemaking philosophy is low intervention, with no new oak and minimal sulphuring.
Their LAM range is from young vines and is intended as a fruit expressive introduction to the winery. The Cellar Foot range is where their creativity and novel approach is fully expressed.
Pinotage
Created by Professor Perold in 1925 by crossing Cinsault and Pinot Noir, Pinotage is South Africa's trademark black grape. It took a long time for quality orientated producers to latch on to the grape`s potential - in the 1970s it was still being grubbed up in favour of more fashionable grapes. However it is now much in demand, partly due to South Africa`s export boom of the mid 1990s, and because of the Pinotage Producers Association which as well as vigorously promoting the grape, conducted vital research into clones, vine disease and vinification methods.
There is light, soft, easy drinking Pinotage that can be excessively jammy and is made for drinking young. However the more serious examples such as those from Kanonkop are produced from 50- year old unirrigated bush vines and are increasingly matured in new French and American barriques. These are full-bodied, rich, concentrated wines that are packed with ripe, spicy, black fruits and have the ability to age with grace.
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Description
The 2013 LAM Pinotage contains some fruit that is picked early and left on the skins like a rosé and is blended back. It uses whole berries to avoid bacterial problems with the stems. You would never identify it as a Pinotage either by its pale color or aromatics, more like a crisp light Beaujolais with good definition and vibrancy. The palate is crisp and leafy with a fine prickle of acidity with a touch of black tea infusing the piquant finish. I would enjoy this over the next couple of years.
Neal Martin - Wine Advocate - eRobertParker.com #215 Oct 2014
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