History of Lanzerac. The former Stellenbosch Farmers Winery (SFW) purchased

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2 History of Lanzerac Lanzerac s rich history, dates back to 1692 when Governor Simon van der Stel granted a considerable tract of land in the Jonkershoek Valley to Isaac Schrijver and three freed slaves. The farm received the first of its names, Schoongezicht, where Schrijver set about planting vineyards. Throughout the years the farm had many owners. The most notable is Mrs Elizabeth Katherina English who purchased Schoongezicht in 1914, for the handsome price of , and schanged the name of the farm from Schoongezicht to Lanzerac. Mrs English embarked on extensive renovations which included alterations to the outbuildings as well as to the homestead. It is also believed that Mrs English bottled the first Lanzerac wine from grapes grown on her land, where there were believed to have been 21 imported varietals growing,. The present Lanzerac winemaking team honours her memory through the Mrs English Reserve Chardonnay. After her death in 1929 the farm was purchased by Johannes Tribbelhhorn who became a member of the Cape Quality Wine Growers Association, and by 1936 had established what was then one of the most modern wine cellars in the Cape. The former Stellenbosch Farmers Winery (SFW) purchased the Lanzerac trademark in 1958, taking over the management of the vineyards the same year. The company used the grapes as well as those from other sources to make the World s first commercially produced Pinotage - a 1959 vintage. This visionary release in 1961 marked the birth of Pinotage as a unique variety from South Africa. In 1959, the iconic Lanzerac Rosé, in the famous teardrop bottle was released. The Rose has become the longest-standing wine in the Lanzerac range, and is still produced in the teardrop bottle. Dr Christo Wiese acquired Lanzerac in He set about extensively remodeling the hotel to bring it in line with international 5-star standards, as well as replanting the vineyards and establishing a modern cellar. Dr Wiese sold Lanzerac to a British consortium in Wynand Lategan, who has been overseeing the production of the winemaking since 2005, has remained on as Cellar Master. Their trust in him has allowed him to continue making the wines for which Lanzerac has become famous. Together with his team, who are as passionate about winemaking as he is, the Lanzerac Range of wines has been honed to maintain the excellent quality that Lanzerac is known for.

3 Lanzerac Vineyards Lanzerac is located against the western foothills of Botmaskop in the Jonkershoek Valley. The farm has rich, fertile Tukulu soils that stretch from 100 metres to 480 metres above sea level and contains northerly and westerly facing slopes that are cooled down in the afternoons by breezes from the nearby ocean. Lanzerac has of 46 hectares under vineyards, 60% planted with red wine grapes and the remainder with white grapes. Cabernet sauvignon and pinotage are the main red varieties and chardonnay and sauvignon blanc the main white varieties. The vineyards are irrigated by three dams which get their water from mountain streams and rain. The water is of a high quality. The farm also boasts several fauna and flora species, including porcupine, duiker, guineafowl, baboon, caracal and even an otter. Falcons, eagles and several other bird species regularly circle above the cliffs of Botmaskop and Egyptian geese and African coots have made the dams their home. The vineyards are managed by the manager, supervisor, four tractor drivers and seasonal labourers. Harvesting starts at the end of January with chardonnay for Lancerac s MCC sparkling wine and ends at the end of March with cabernet sauvignon.

4 Wynand Lategan ~ Lanzerac Cellar Master Born and bred in Stellenbosch, entering the wine industry seems the logical and natural life choice for anyone native to this area, but life presented Wynand Lategan, now Cellar Master at Lanzerac, with a few twists and turns before he discovered what should have been an obvious choice for him. Having completed his matric, Wynand set about completing what was then a compulsory two year military service before enrolling for a B.Comm degree at the University of Stellenbosch. Spurred on by his dream of becoming a professional athlete and eventually representing South Africa at the Olympic Games he extended his carefree existence as a student by enrolling in an Honours degree in Journalism which further gave him the opportunity of working as a volunteer at the 1995 Rugby World Cup. When the time came and Wynand had to enter the job arena he started working at Die Burger as a financial journalist a position he would remain in for the next four years. At the age of 30, weighed down by the frustration of spending each day bound to an office desk and a growing interest in wine, Wynand enrolled at Elsenburg and so began the fulfillment of a life-long dream of farming and an opportunity to hone his passion for wine.

5 Having completed his studies in 2002 where he joined the winemaking team at the then newly completed Lourensford Cellar. An opportunity of a harvest at Château Durfort-Viviens and a second growth in Margaux paved the way to Lanzerac where Wynand took over the winemaking responsibilities in 2005, a position he still holds today. Wynand s winemaking philosophy is quite simple. When he makes a wine he is led by balance - balance in fruit, tannins, colour, alcohol, mouth-feel and in the use of wood these are all key elements in the wine sculpting process. Wines should add joy and friendship to life, create memories of an occasion, place or the people you share it with. Besides spending most of his time in the vineyards or cellar doing what he does best, Wynand is an avid outdoor enthusiast whose passions include running, surfing, mountain biking and hunting. He is married to Nelleke and is a doting dad to their two beautiful daughters, Ella and Fila-Marie, whom he believes keeps him grounded.

6 The Lanzerac Tasting Room Visitors to the Lanzerac Tasting Room are able to experience our distinguished wines in the comfort of a relaxed tasting room, where we offer four different tasting options, including our very popular handcrafted chocolate and wine pairings. Our Tasting Room is open 7 days a week, and we offer private tastings, vineyard and cellar tours. If guests prefer the outdoors, we offer tastings in our tree lined terraces, one of which opens up onto a beautiful roof top picnic area, with spectacular views of all the surrounding Stellenbosch mountain ranges.

7 The Lanzerac Deli Indulge in the heart of the Cape Winelands with the very best in fresh, artisan produce. Breads, cakes and pastries will be baked daily, tempting guests each day with the aroma of freshly baked produce and aromatic coffee. Delicious home-made jams, chutneys and sauces will be on sale so that guests can purchase their best tastes of Lanzerac. Guests will be treated to a selection of delectable deli items, where diners can create their own sandwich or platter for lunch from the selection of charcuterie and cheeses on offer. Picnic baskets will also be available to be enjoyed in the Deli s garden overlooking the vineyards.

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9 MRS ENGLISH Vintage 2011 Lanzerac Heritage Wines LE GÉNÉRAL Vintage 2011 PIONIER PINOTAGE Vintage 2011 Lanzerac Premium Wines SAUVIGNON BLANC Vintage 2013 CHARDONNAY Vintage 2012 MERLOT Vintage 2011 PINOTAGE Vintage 2012 CABERNET SAUVIGNON Vintage 2011 Lanzerac Alma Mater Wines ALMA MATER CHENIN BLANC Vintage 2013 ALMA MATER ROSÉ Vintage 2013 ALMA MATER SHIRAZ Vintage 2012

10 Lanzerac Alma Mater Wines ALMA MATER ROSÉ Vintage 2013 Two vineyards blocks were used in the making of the Alma Mater Rosé The first is a north-south facing Shiraz block on sandy soils which was planted in This block, L14, covers an area of 1.1 hectares and had a yield of 15.6 tons in The second is a Malbec block which was planted in 1995 on an area of 0.48 hectares. This block yielded a crop of 3.7 tons. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. The grapes were picked at around Balling and hand sorted before it was destemmend and crushed. Both the Shiraz and Malbec grapes were harvested together. The cooled mash juice was left in stainless steel tanks overnight to extract colour. After about 8-10 hours the pink juice was drawn of the grape skins and left to settle for 48 hours at 14-15degrees Celsius. The clear juice was drawn of the lees and inoculated with a specific Rosé yeast strain. Fermentation was controlled at around 15 degrees Celsius and took around 10 days to complete. Prior to bottling the wine was filtered, stabilised and slightly sweetened to round off the palate. The Lanzerac Alma Mater Rosé has typical summer fruit like strawberries and watermelon on the nose. The palate is light, succulent, fresh and slightly off-dry. The Alma Mater Rosé is best served well-chilled and will go perfectly with salads and light meals. Salads and light lunches. 11,97% 5,9 g/l 5,9 g/l ph: 3,49

11 ALMA MATER CHENIN BLANC Vintage 2013 Two vineyards blocks were used in the making of the Alma Mater White The first is a north-south facing Chenin Blanc block on alluvia sandy soils which was planted in This block (J9+10) covers an area of 5.36 hectares and had a yield of 30.3 tons in The second is a Pinot Blanc block which was planted in 1993 on an area of 0.97 hectares. This block yielded a crop of tons at 13 tons/ha. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. The grapes were picked at around Balling and hand sorted before it was destemmend and crushed. Both the Chenin Blanc and Pinot Blanc went through a mash cooler before pressing. The juice was left in stainless steel tanks at 13 degrees Celsius for 2 days. The clear juice was drawn of the lees and inoculated with different yeast strains. The Chenin was fermented in stainless steel tanks to preserve pure fruit and freshness while the Pinot Blanc was fermented in 4th fill Franch oak barrels. After about 3 months the wine was blended and bottled. The Alma Mater White 2013 is a Chenin Blanc based blend with a dash Pinot Blanc The Lanzerac Alma Mater White is packed with fruit with prominent guava, tropical and citrus flavours. The palate is succulent, fresh and lively. The Alma Mater White is ideal for everyday drinking on its own or with salads, fish and a variety of light meals. Salads, chicken and seafood dishes. Alcohol: 13,54% 4,8 g/l 5,8 g/l ph: 3,44 ALMA MATER SHIRAZ Vintage 2012 Two vineyards blocks were used in the making of the Alma Mater Red The first is a north-west facing Shiraz block on decompose granite soils which was planted in This block (D9) covers an area of 2.86 hectares and had a yield of 17.9 tons in The second is a Cabernet Sauvignon block which was planted in 1993 on an area of 5.34 hectares. This block yielded a crop of 24 tons at 4.4 tons/ha. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. The grapes were picked at around 25 Balling and hand sorted before it was destemmend and crushed. The varieties were fermented separately in stainless steel tanks using different yeasts. Regular pump overs ensured the extraction of colour as well as flavour. After pressing, the Shiraz was matured in stainless steel tanks to ensure maximum fruit, while the Cabernet was matured in French oak barrels. After about 12 months maturation the wine was blended and bottled. The Alma Mater Red 2012 is a Shiraz base blend and small percentage Cabernet Sauvignon The Lanzerac Alma Mater Red has a fruity nose with prominent plum and blackberries. The palate is soft, packed with black fruit with integrated tannins. The Alma Mater Red is ideal for everyday drinking on its own or with light meat and pastas dishes. Light pastas and meat dishes. Alcohol: 13,93% 4,5 g/l 5,5 g/l ph: 3,55

12 Lanzerac Premium Wines

13 SAUVIGNON BLANC Vintage 2013 The Lanzerac Sauvignon Blanc 2013 was sourced from a single vineyard block. This block, D12, is situated 450meters above sea level and covers an area of 1.92 hectares and is 15 years old. The rows in these blocks are running north-south and soils are mainly deep red decomposed granite with clay. The yield for the 2013 vintage was 5.33 tons/hectare. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar. Harvesting for the 2013 Sauvignon Blanc was done in early February. To protect the grapes against heat, the grapes were picked early in the morning. At the cellar the grapes were hand sorted before it was crushed and cooled down through a mash cooler at 13 to 15 Celsius. The crushed grapes were left on the skins for +-6 hours in the press. The skins were then lightly pressed. The juice was pumped under a dry ice blanket into the settling tank and left to settle for 48 hrs. The clean juice was racked off the lees, yeast was added and fermentation took place between 12 ºC and 14º C for about 14 days. During the whole crushing and pressing process dry ice was used to form a CO2 blanket to protect the juice against oxidation. The 2013 Sauvignon Blanc has prominent tropical, green pepper and chalky flavours on the nose and mouth-filling pineapple, guava and a limey twist on the palate. The wine is well balanced and ends on a lingering clean, minerally note. Salads, white meat, seafood and asparagus inspired dishes. Accolades: Platter 2014: 4 Stars 13,5% 1,6 g/l 6,1 g/l ph: 3,34 CHARDONNAY Vintage 2012 The Lanzerac Chardonnay 2012 was sourced from seven different vineyard blocks, D4, D5, L3, L10, L11&12 from Lanzerac in the Jonkershoek Valley. The age from the different vineyard blocks range from 11 to 20 years old and consist of different clones to add complexity to the wine. The blocks are mainly from deep sandy soils and cover an area of 5.44 hectares. The yield for the 2012 vintage was 8.58 tons/hectare. The 7 blocks sits at an altitude of 166m meters above sea level. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar. Harvesting for the 2012 Chardonnay was done from middle to late February. Upon arrival at the cellar the grape bunches are hand sorted before destemmend and crush. The mash is cooled by a mash cooler to around 15? Celsius before pressing. The pressed Chardonnay juice is allowed 48 hours to settle before the clear juice is rack of the lees. Most (80%) of the Chardonnay is fermented in 300 liter Burgundy styled oak barrels, while the rest is fermented in stainless steel tanks. A combination of new, 2nd, 3rd and 4th fill barrels is used to ensure the best preservation of fruit. Each vineyard blocks are treated differently with different yeast regimes and fermentation for each block. After fermentation the Chardonnay in barrels is left on the lees and batonage is done every week for 8-9 months. After about 10 months the Chardonnay is blended and prepared for bottling. The 2012 Chardonnay have prominent upfront citrus aromas on the nose followed by a complexity of flavours including lemon, clover, ginger and vanilla. The palate shows excellent balance between fruit, acidity and softness with a full body and lingering aftertaste. The Lanzerac Chardonnay is excellent to drink now, but will benefit with 2-3 years maturation Smoked salmon, an array of white fish, creamy pasta dishes, pork or poultry Accolades: Platter 2014: 4 Stars 14,10% 2,9 g/l 5,9 g/l ph: 3,5

14 Lanzerac Premium Wines PINOTAGE Vintage 2012 The Lanzerac Pinotage 2012 was sourced from three different vineyard blocks, D10 and D8 from Lanzerac in the Jonkershoek Valley and a bush vine block from Amperbo in Bottelary. The Lanzerac blocks was 16 years (D10) and 4 years (D8) old respectively in 2012 and covers an area of 4.38 hectares. The yield for the 2012 vintage was 4 tons/hectare. The 2 Lanzerac blocks sits at an altitude of 400m meters above sea level with mainly deep red decomposed granite soils. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar. Harvesting for the 2012 Pinotage was done from middle to late February. Upon arrival at the cellar the grape bunches are hand sorted before destemmend, the loose berries undergo a further hand sorting before it is lightly crushed. Fermentation took place in stainless steel tanks. Regular pump-overs (every 4 hours) are done in the first part of the fermentation of Pinotage to extract colour and flavour. The Pinotage skins were pressed at around 5 degrees balling in order for the free run wine and pressed wine to complete their fermentation separately in tank. The wine underwent malolactic fermentation in barrels. A Selection of new, 2nd fill and 3rd fill French oak barrels were used to matured the Pinotage for at least 15 months. Regular rackings resulted in excellent integration between wood, fruit and tannins. The 2012 Pinotage have an excellent deep colour, with ripe berries and plums on the nose and palate with a good mouth-feel and lingering aftertaste. With 5 to 10 years maturation it will start to acquire the velvet density and luxurious chocolate and caramel flavours of its very early Lanzerac predecessors. The 2012 Pinotage is a full-bodied, complex wine with a beautiful fruit/wood balance and a good tannin structure that will allow it to age extremely well. Malay currie, bobotie, venison Accolades: New Release Alcohol: 14,33% 2,8 g/l 5,8 g/l ph: 3,63

15 MERLOT Vintage 2011 The Lanzerac Merlot 2011 was sourced from two different vineyard blocks, D6A and D6B from Lanzerac in the Jonkershoek Valley. Both the Lanzerac block were 17 years old in 2011 and covers an area of 4.32 hectares. The yield for the 2011 vintage was 5.48 tons/hectare. The 2 blocks sits at an altitude of 165m meters above sea level with mainly deep red decomposed granite soils. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar. Harvesting for the 2011 Merlot was done from middle to late February. Upon arrival at the cellar the grape bunches are hand sorted before destemmend, the loose berries undergo a further hand sorting before it is lightly crushed. Fermentation took place in stainless steel tanks. Regular pump-overs (3 times a day) are done to extract colour and flavour. The Merlot was fermented dry on the skins before pressing. The free run wine was kept apart from the press fraction. A part of the Merlot wine underwent malolactic fermentation in barrels, while the rest completed MLF in tank. A Selection of new, 2nd fill and 3rd fill French oak barrels were used to matured the Merlot for 12 months. Regular rackings resulted in excellent integration between wood, fruit and tannins. The 2010 Merlot have an excellent deep red colour, with ripe red berries, cocao, slight mint and chocolate on the nose. On the palate the wine shows a good balance tannin structure, rich body with fruit and a lingering aftertaste. The Merlot will benefit with 3 to 5 years maturation. Duck, venison, casseroles and mature cheeses. Accolades: New Release 14,78% 3,1 g/l 6,0 g/l ph: 3,55 CABERNET SAUVIGNON Vintage 2011 Two different vineyard blocks, D1 and D2 from Lanzerac in the Jonkershoek Valley, were used for the Lanzerac Cabernet 2011 The blocks were 18 years old in 2011 and consists of 7.44 hectares in total. The yield for the 2011 vintage was 4.18 tons/hectare. The 2 blocks sits at an altitude of 160m-336 meters above sea level with mainly deep red decomposed granite soils. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar. Harvesting for the 2011 Cabernet was done late February to middle March. Upon arrival at the cellar the grape bunches are hand sorted before destemmend, the loose berries undergo a further hand sorting before it is lightly crushed. Fermentation took place in stainless steel tanks with regular pump-overs to extract colour and flavour. After fermenting dry the wine was left on the skins for 2-3 weeks before it was drained off and the skins pressed. The wine underwent malolactic fermentation in barrels. A Selection of new, 2nd fill and 3rd fill French oak barrels were used to matured the Cabernet Sauvignon for at least 18 months. Regular rackings resulted in excellent integration between wood, fruit and tannins. The Lanzerac Cabernet Sauvignons has inviting flavours of blackberry and youngberry with hints of cocoa, almond and cedar. The 2011 Cabernet is a full-bodied wine with excellent balance on pallet and a lingering aftertaste. The wine can be enjoyed now, but will benefit with a further 5-8 years of maturation. Roast beef, grilled lamb chops, Ostrich, casseroled poultry, tuna or pasta. Accolades: Decanter 2013: Bronze Medal Veritas 2013: Gold Medal Platter 2014: 4 Stars 14,97% 3,8 g/l 6,1 g/l ph: 3,57

16 Lanzerac Heritage Wines PIONIER PINOTAGE Vintage 2011 The Pinotage grapes for the Pionier comes from a single vineyard 2.38 hectares in size and 400 meters above sea level. In 2011 the age of the vines was 15 years and the crop yield was 4.9 tons/ha. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. Harvesting of the 2011 vintage took place in middle February. After harvesting during February, the grapes were de-stalked; berries were hand-sorted and fermented on the skins for seven days in small stainless steel tanks. Only natural yeasts were used for fermentation. The wine was pressed at around 5 degrees balling. The wine underwent malolactic fermentation in new and 2nd fill 225 liter and 300 litre French oak barrels. After malolactic fermentation it was racked and sulphured. Following three months of resting in wood, it was racked again and matured in barrels for a further 18 months. The Lanzerac Pionier Pinotage is a tribute to the first world s first bottled Pinotage a 1959 Lanzerac Pinotage. The wine spent 18 months in barrel after which 4 barrels were hand-selected and blended. The 2011 Pionier have an excellent deep colour, with typical varietal aromas like ripe, plumy red fruits on the nose. A big mouth-feel, complex and velvety pallet and a long and lingering aftertaste rounds of this wine. With five to ten years maturation it will start to acquire the velvet density and luxurious chocolate and caramel flavours for which its predecessors is known. Malay currie, bobotie, venison Accolades: New Release 15,05% 2,9 g/l 6,1 g/l ph: 3,46

17 MRS ENGLISH Vintage 2011 The Chardonnay grape for the Mrs. English comes from a single vineyard 0.78 hectares in size and 375 meters above sea level. In 2011 the age of the vines was 16 years and the crop yield was 9.79 tons/ha. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. Harvesting of the 2011 vintage took place in middle February. The grapes were picked at around 24 Balling with whole bunches crushed without prior destemming to ensure a prominent fruit character as well as a well-rounded wine. After pressing, the juice was settled in stainless-steel tanks for 48 hours at C before the clear juice was racked to French Oak Barrels. Each barrel was inoculated with different yeast strains. A third of the wine was fermented with natural yeasts. This ensures a softer wine with complexity. The barrels used on the Chardonnay were 50% new and 50% 2nd fill. After fermentation in the barrels, the wine stayed on the lees. The wine was sulphured and left to mature in the barrels for eleven months. Batonnage was done every week for 8 months. The Lanzerac Mrs English is a limited selection of the finest Chardonnay barrels of the particular year. The 2011 vintage is a complex wine with abandoned citrus flavour on the nose, a full palate and lingering aftertaste. Great care is taken during the blending process to ensure a wine with impeccable balance, character, poise and deliverance. Smoked salmon, white fish, creamy pasta dishes, pork or chicken. Accolades: Chardonnay-du-Monde 2012: Silver Micheal Angelo 2012 : Silver Platter2013: 4½ Stars Alcohol: 14,06% 3,5 g/l 5,7 g/l ph: 3,65 LE GÉNÉRAL Vintage 2011 The Lanzerac Le Général 2011 is a blend of Cabernet Sauvignon, Merlot, Pinotage, Shiraz and Malbec. Grapes for this red blend come from the best estate vineyards for each variety. All harvesting and pruning is done by hand. Extreme care is taken not to damage grapes and only healthy grapes are picked. Harvesting of the 2011 vintage took place in from middle February to end of March. This blend, made from 50% Cabernet Sauvignon, 17% Merlot, 16% Pinotage, 9% Shiraz, and 8% Malbec was matured in a combination of new and 2nd fill 300 litres french oak barrels for a period of 20 months. The five wines were individually fermented and matured before careful blending and bottling. The Lanzerac Le Général is a limited barrel selection of the best red wine of a particular vintage. This full-bodied, Cabernet-based blend has deep colour. It offers layers of black and red berry aromas, hints of currant and cacao on the nose and delivers a well-rounded amalgam of berries and chocolate on the palate that lingers on the aftertaste. The Le Général has the potential to mature over a five to ten year period and will only get better with time. Serve between 16ºC-20ºC. Lanzerac Le Général will stand up well against Duck, Turkey, Roast Beef, Venison, and Roast Lamb or simply to be enjoyed on its own Accolades: New Release 14,68% 3,9 g/l 6,0 g/l ph: 3,55

18 The Lanzerac Hotel The Lanzerac Hotel & Spa is set in the heart of the Cape Winelands, situated on the outskirts of the historic university town of Stellenbosch. The hotels gracious opulence earns the hotel a 5 star rating. In addition to 48 luxurious rooms, the hotel offers a state of the art conference & event facility, plus two boardrooms in the historical Manor House. Established over 300 years ago, today the estate is renowned for superb luxury, first-class service, the finest wine & cuisine, superior pampering & wellness, thereby earning it a coveted place amongst the most prestigious luxury hotels & conference venues in the world. The historic Lanzerac Hotel & Spa provides an ideal venue for private in-or-outdoor conferences and corporate functions. The picturesque setting of the Manor Lawns offers the perfect opportunity for exclusive outdoor events. There are also 3 in-door conferencing options: The Cellar, The 2 Boardrooms and the Esquire Bar.

19 The Lanzerac Spa The Lanzerac Spa is a tranquil boutique Wellness Centre that captures the essence of the estate by blending pure relaxation with unparalleled five star facilities. The Spa is nestled amongst the vineyards and boasts unbroken views of the wine estate and majestic Stellenbosch mountain range. Relax on either the indoor or outdoor loungers or in the heated Jacuzzi, and admire the magnificent and unique Winelands scenery. Our Spa menu consists of the finest in spa products to make keeping to the theme of the Theravine product range, which grape-based skincare product include the South African well as from grape cultivars such Cabernet, and Sauvignon Blanc. cater to both men and women sensational journey of sheer and therapists are highly trained and and perform astounding and carefully chosen treatments with your experience linger longer. In surrounding vines, we use the is an innovative and superior range. Grape-derived ingredients indigenous Pinotage cultivar, as as Merlot, Chardonnay, Spa treatments and packages alike and will take you on a heavenly indulgence. All our qualified in their own specialty unforgettable therapies. The Spa facilities provide an idyllic escape in a scenically breathtaking atmosphere. It is a hedonist s hideaway in the heart of the estate that transcends all levels of luxury and wellness pampering. The Spa is fully equipped with hydro facilities, an intimate indoor swimming pool, a Vichy shower, sauna room and heated Jacuzzi. There is an outdoor pergola for lounging in the sun and the option of delighting in an exceptionally delicious fresh pastries or a light lunch to compliment your day at the Spa.

20 Come and experience true South African heritage,superior wines & first-class service at the Lanzerac Wine Estate. Tel.: +27 (0) Fax.: +27 (0)