L'Ormarins

Sagnac

A beautiful amber colour. Ripe apricot, peach and fudge, caramel aromas which mingle with hints of leather and creamy toffee. So appealing silky smooth and gently textured, the same flavours come through on the palate: ripe peach and apricot fruit notes with cookie dough, fudge and caramel nuances. There’s a depth of flavour and complexity to this spirit but a lightness too. Not at all harsh and truly rewarding with its long, rich finish.

Sagnac

A beautiful amber colour. Ripe apricot, peach and fudge, caramel aromas which mingle with hints of leather and creamy toffee. So appealing silky smooth and gently textured, the same flavours come through on the palate: ripe peach and apricot fruit notes with cookie dough, fudge and caramel nuances. There’s a depth of flavour and complexity to this spirit but a lightness too. Not at all harsh and truly rewarding with its long, rich finish.

Tasting Notes

In the Vineyard

The grapes were sourced from Robertson. These grapes are cultivated on clay soils, underlined with lime stone, which tends to have a high water retention capacity. The vineyards were trellised by means of vertical shoot positioning.

Winemaking

The grapes are whole bunch pressed. The juice is then settled overnight for fermentation in stainless steel tanks at 14 – 16 ̊C. Immediately after fermentation the wine is sent to the distillery for distillation.

Origin of Fruit

Robertson

Grape Variety

Colombard

In the Vineyard

The grapes were sourced from Robertson. These grapes are cultivated on clay soils, underlined with lime stone, which tends to have a high water retention capacity. The vineyards were trellised by means of vertical shoot positioning.

Winemaking

The grapes are whole bunch pressed. The juice is then settled overnight for fermentation in stainless steel tanks at 14 – 16 ̊C. Immediately after fermentation the wine is sent to the distillery for distillation.

Origin of Fruit

Robertson

Grape Variety

Colombard

The Journey

Spirits at L’Ormarins

The first vintage of L’Ormarins Sagnac was only distilled in 2007, but the journey started in 2005 for Anthonij Rupert Wyne when Johann Rupert initiated the search for an alembic still. Armagnac as a category however is much, much older and was established, by all accounts around 1387 when French Royalty started taking an interest in it.

Armagnac is a distinctive brandy, usually distilled from wine and made from a blend of grapes using a column still rather than a pot still as in the production of Cognac. Similarly Eau de Vie is distilled from various fruits and as the name suggests was seen as the elixir of life by some. At the end of the 17th Century it was merely seen as a preservative. The drinkers of pure Eau de Vie, were no doubt the Dutch sailors. They called it brandewijn.

At the end of the 19th Century improvements were made on the column still, now called the alembic still and a growth in the trade of Eau de Vie encouraged distillers to perfect their equipment. In 2006 an alembic still arrived on L’Ormarins and was installed. Producing 2.5 barrels of Sagnac per vintage between 2007 and 2011. By 2011 “Buks” Willem Venter (the artisanal distiller responsible for L’Ormarins Sagnac and Eau de Vie) was eager to expand the range, having been introduced to the owner of most of the litchi trees in the Malelane region. Laboratory fermentations and distillations were done and the team went commercial with the resultant products in 2013. Both the first vintage of the L’Ormarins Litchi Eau de Vie as well as the L’Ormarins Sagnac was released for the first time in July 2015.

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