Marras Wines

A wild creature that operates night and day! Gregarious. A jaunty critter. He has an active mind. Remarkably resourceful. Adaptable. With his note to the ground, he explores new territories with a bold and agile survival strategy. Meet Marras Lamprecht, alias Master Marras. 

Mentored by David Nieuwoudt, they now run together. Determined to make their mark amidst weathered vines in the harsh soil of the Swartland and Piekenierskloof regions. 

Marras

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Marras Piekenierskloof Grenache

Handpicked. Placed in small crates and cooled overnight. Destemmed and crushed the next morning. Cold soaked for 3 days, where most of the extraction was done. Partially natural fermented and matured in older oak barrels for 10 months. 

Notes of ripe cherry and wild strawberry.

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Marras Piekenierskloof Chenin Blanc

Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. Destemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.

Notes of quince, pear and baking spice.

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Marras Swartland Shiraz Cinsault

Handpicked grapes, cooled overnight. 10% whole bunches. Grapes were cold soaked and partially natural fermented while minimal extraction was done. Maturing separately in older oak barrels.

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Marras Swartland Los Tros Chenin Blanc

Handpicked. Ripened on decomposed granite and schist soils. Grapes were cooled overnight. Destemmed and crushed the next morning. Left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.