OUR STORY

At Laibach Vineyards we are committed to producing wines of outstanding quality, that best reflect the unique terroir and the microclimate of the Simonsberg ward near Stellenbosch, one of South Africa's prime wine-growing areas for noble cultivars. Therefore we use a blend of tradition and innovation, adhering to a philosophy of continuous improvement. The history of our wine farm can be traced back until the year 1818. Originally named "Good Success" and owned by Dutchman Daniel Johannes van Ryneveld from Amsterdam, this vast farm extended to most of the catchment area in the valley enclosed by the Simonsberg, Kanonkop and Klapmutsberg. Later on it was divided in three farms: Warwick, De Goede Suces and the remainder of the farm Good Success, which has become Laibach in 1994, when entrepreneur Friedrich Laibach realized his 30-year dream of owning a vineyard.

Today the deep red soils have been replanted with virus-free new clones and a new winery has been built. The picturesque Laibach vineyards are flanked by the renowned vineyards of Kanonkop, Warwick and Lievland.

Ultimately, our wine quality is forever linked to the land where our grapes are grown. Site selection is essential in the making of fine wines, because flavour starts in the vineyards. The Simonsberg terroir with its lean deep red soils (Glovelly, Glenrosa) and cooling maritime winds from nearby False Bay is ideal for red wines of body and complexity.

The unique meso-climate produces grapes of concentrated fruit and excellent structure. The various heights of our North-East facing vineyards ensure ripening at different times, allowing each vineyard block to be hand-harvested at optimum ripeness. Around the Simonsberg vineyards have been cultivated and wine made for over three centuries. The premium quality of the Simonsberg wines is proved by an array of awards.

At harvest, we look for fully matured grapes. We then handle them with extreme care, gently moving them into the winery, where the whites are destemmed and pressed. Fermentation takes place in stainless steel tanks.

The red grapes are also pampered. After careful selection the red grapes are fermented the traditional way in open fermenters with regular manual punch downs and pumpovers for 10-12 days. After an extended maceration before pressing and a setting the red wines are gently fed via gravity into our underground barrel maturation cellar, to be aged for 12-18 months in small oak barrels, where they undergo malolactic fermentation.

We try to make wine in the most traditional and natural way while using the most advanced preserving technologies. We try to maximize soft handling and to make the best of what mother nature gives us on this unique viticultural terroir - wines that reflect both the identity of the different grape varieties and the terroir.

VINEYARDS & WINERY

Deep red soils anchor the vines at Laibach in a firm, sustaining embrace. No irrigation is needed. Laibach's 37 hectares of vineyards are planted on the North-East facing slopes of the Simonsberg that offer an excellent angle for sun exposure, the key to photosynthetic efficiency and flavour development.

Since 1994 we replanted the entire vineyards to Merlot (10 hectares), Cabernet Sauvignon (8.37 hectares), , Pinotage (6,6 hectares), Chardonnay (3,95 hectares), Cabernet Franc (2,44 hectares), Petit Verdot (2,12 hectares), Chenin Blanc (1,63 hectares), Malbec (1,1 hectares) and  Viognier (1 hectare). Through meticulous pruning we limit each vine to an average of 16 buds versus the typical 36 buds per vine. In our new vineyards, very little has been left to chance - aside from the weather.

At the beginning of this century  we started to convert our vineyards gradually to organic farming. The question of agricultural sustainability may not be fully answered with organic farming practices, but it’s a great start. The elimination of toxic agricultural chemicals may reverse the pollution of our surface and groundwater supplies, save the farm workers from certain chronic maladies and even spare wildlife some hideous malformations. The reduction of highly soluble synthetic fertilizers may reduce yields in some crops for a time, but through soil building practices, like recycling of manures and other wastes through composing, and the revitalization of soil with organic matter, we try to create soils capable of sustaining production levels without sacrificing economic concerns. We see ourselves as traditionalists. We make wine with minimal intervention to show what the special Simonsberg-Stellenbosch deep red soils (Clovelly and Glenrosa) can produce. On the whole farm we use no irrigation and we rely on our deep clay soil to keep the roots cool and happy. Our average yield is around 35-40 hectoliters per hectare.  

To grow organic grapes without herbicides, pesticides and chemical fertilizers was a huge challenge for us. The main advantage of organic growing is that there are far fewer chemical residues in the soil, atmosphere, groundwater and the wine itself. Organic vineyard management is based on farming fundamentals: building organic matter in soil with cover crops, controlling weeds by physical means, encouraging natural air flow around the fruit and welcoming the natural enemies of vineyard pests by seeding fennel and yarrow around the vineyards as an inviting breeding ground for them.
Our principle guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the different parts of the farming system into an ecological whole. We have our own wormery.

Our state-of-the-art winery at the foot of the Simonsberg with its underground maturation cellar has a handling capacity of 300 tons and was built in 1996. Visible from the R 44 the design is characterized by strong form, clean lines and raw materials. Two elongated buildings with domed roofs are linked by an axis running from the square "engine room" at the back through the upper level of the cellar to an entrance tower and onto a "jetty" jutting over the vineyards. The jetty affords an unusual bird's-eye-view over a sea of vines, then down the valley towards distant Table Mountain and the Atlantic Ocean.

PEOPLE

Dr. Petra Laibach-Kuehner

Chairman

from Heidelberg, Germany, she visited South Africa on Easter 1994 for the first time with her husband Dr. Rudolf Kuehner, fell immediately in love with the Country and acquired the winefarm on behalf of her father Friedrich Laibach. As a biologist and physician she was the driving force behind the conversion of Laibach to organic and sustainable farming methods. Since her father passed away at the age of 89 she is the sole owner of Laibach Vineyards.

Michael Malherbe
Managing Director and Viticulturist

Born in Ceres, where he finished his matric year in 1987. Then he joined the national defence force. He studied at Elsenburg Agricultural College and went to work for a fruit farmer for 3 years after his  diploma. He was appointed in 1994 as farm manager. Michael  is responsible for the vineyard side and the general running of the farm and has  been appointed as a director in 1998. Michael gained a lot of experience in organic farming methods.

Francois van Zyl
Senior Winemaker and Cellarmaster

Born in Robertson, where he finished his matric year in 1993. He studied at Elsenburg Agricultural College for 3 years. After being the top student and winning the KWV award for the viticultural student of the year, he was selected as one of the ten students to be trained as winemakers. After the completion of his studies he went to France for 4 weeks, touring all the major wine regions. Stints at Valserrano (Bodega de la Marquesa) and Bagordi ( both Rioja, Spain) followed in 2001. Gaining very good experience working in Bagordi, one of the best organic producers in Rioja. This was followed by  seasons in Pomerol (Chateau Bonalgue, and Clos du Closher), on the left bank and Serbia.

Anel Malherbe
Financial Affairs & Customer Relationship Manager

I will be the one to introduce you to the Laibach wines when you come and visit us on the farm. I finished my studies at Stellenbosch University in 1993 and did internal auditing for more or less five years. I joined the Laibach-team in June 1998 and will be here for many more years to welcome you as our customers and to look after Laibach's financial affairs so that we can offer you the best quality wines at affordable prices.

Stefan Dorst
Consultant

Studied after his school exam at the agricultural college in Weinsberg. Since 1990 winemaker at one of the top German wine estates Weingut Friedrich Becker in Schweigen/Palatinate at the border to the Alsace. Worked during several harvests in Switzerland (Nouveau Salquenen, Salgesch, Valais), Australia (Domaine Chandon, Yarra Valley), Argentina (Bodegas Esmeralda. Mendoza) & Chile (Bodega Vina San Pedro, Molina), where he worked in the team of Jacques Lurton. Winner of the German Red Wine Price. Since 1998 also Consultant and winemaker at Venta d’Aubert, Spain.