“In my heart, I am a real farmer. That’s my first passion; farming with vineyards and transforming that into something beautiful in a bottle. And that is how my passion for wine grew.”
After graduating from Elsenburg College in Stellenbosch, Louis joined the team at Saxenburg Wine Estate, working several vintages overseas too. In 1998, Louis joined Rust en Vrede Wine Estate. His focus was on consistency in every sense of the word. His skill in winemaking quickly drew the attention of those in the industry and he began to receive awards for his wines. In December 2004, Louis left Rust en Vrede to pay more attention to the Bordeaux blend wine called Ernie Els, which received two 93/100 ratings in Wine Spectator for its first two vintages, as well as being the first South African red wine to reach such a high score. In 2009, Louis received a Gold award in the International Wine Challenge for his Cabernet Sauvignon Lapa 2007 that he made during his time at Guardian Peak. Through his hands-on approach, Louis’ blended red wines are unique in every sense of the word. His complete dedication and focus on producing premium wines is evident in the quality of wines he produces.
Educating others within the wine industry is part of who Louis is and he is always willing and eager to share his knowledge in order to help others grow. Due to this quality of his, as well as his incredible winemaking skills, he was invited to join the CWG where he served as the Chairperson for a number of years and is currently the Chairman of the CWG Development Trust. As a result of his involvement in the CWG, Louis also takes on a protégé each year, and assists in their education and training to become winemakers themselves. He is also a trustee of Wine Training South Africa and a director of Vititec.
60% Cabernet Sauvignon, 30% Shiraz, 10% Cinsault
Wine of Origin Stellenbosch
Since the inception of the brand in 1999, Louis has been alongside Ernie every step of the way, acting as a father figure to each wine produced. Throughout the years, he has consistently proven himself as an exceptionally talented winemaker. Louis’s deep understanding of the terroir and the performance of the vineyards has been instrumental in the success of his wines. ERNIE ELS CWG 2021 epitomizes the best of the Helderberg, embodying both the cornerstone of Ernie Els Wines and the vision of Louis Strydom.
Tasting Notes: Threads of cedar, vanilla-smoke; a bloom of fragrant red berries, plums and cassis. Flushed with juicy, plummy fruit and spice. A balance between concentration, age-worthy structure and refreshment.
Ready for drinking by 2030.
Winemaker: Louis Strydom
60% Cabernet Sauvignon, 30% Shiraz, 10% Cinsault
Wine of Origin Stellenbosch
Tasting Notes: Fruit-forward with delicate aromas of damson fruit, black tea and violets. Aged 18 months in French oak, it presents fine, yet grippy tannins with spicy undertone. Offers excellent ageing potential.
Ready for drinking from 2030.
Winemaker: Louis Strydom
60% Cabernet Sauvignon, 30% Shiraz, 10% Cinsault
The grapes are hand-picked in the cool of early morning. Whole berries are fermented in open-top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. Ferments are meticulously monitored during fermentation to ensure that all the natural aromas and flavours are preserved and highlighted as required. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
Tasting Notes: Blend of the core Helderberg varieties, complex and fresh. Fragrant aromatics of purple violets, and Christmas spices follow to flavours of concentrated cassis and forest berries. Expressive and luxurious.
Ready for drinking 10 years from vintage.
Winemaker: Louis Strydom
60% Cabernet Sauvignon, 30% Shiraz, 10% Cinsault
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with three weeks’ extended maturation. The wines were punched-down manually five times per day, ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Tasting Notes: Luxurious in a word. Attractive oak spices, nutmeg, vanilla and cinnamon, offering a warm, inviting entry leading to a smooth, juicy and opulent palate. Deep-textured tannins add gravitas to the finish.
This wine will be ready for drinking in 10 years from vintage.
This wine is packed in a wooden box.
Winemaker: Louis Strydom
60% Cabernet Sauvignon, 30% Shiraz, 10% Cinsault
Wine of Origin Stellenbosch
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with three weeks extended maturation. The wines were punched down manually five times per day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Offering you the best of the Helderberg – the cornerstone of Ernie Els Wines and the Louis Strydom vision.
Tasting Notes: Mouth-filling density, that covers every taste bud. Undeniably powerful and one for long ageing with balancing freshness. Towering, big and full-bodied with great fruit purity and refined oak integration.
Ready for drinking in 2030.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning and the grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with three weeks’ extended maturation. The wines were punched down manually five times a day, ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Tasting Notes: Immediately impactful. Complex, with an array of fruit, oak and savoury aromas. Black cherry, red currant, crushed stone, tilled earth and toasty oak, all underscored by refined tannins.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with three weeks extended maturation. The wines were punched down manually five times per day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with three weeks’ extended maturation. The wines were punched down manually five times per day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with yeast WE 372 being added to the juice. The wines were punched down manually 5 times a day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked and lightly crushed. On the sorting table, all excess stalks and rotten berries were carefully removed by hand. Fermentation took place in small 300 litre open top oak barrels with yeast WE 372 being added to the juice. The wines were punched down manually 5 times per day ensuring maximum colour extraction from the skins. Each variety was separately vinified and blended after 18 months of maturation. Tasting Notes: The nose abounds with dark-blue fruits, a hint of bacon and espresso. Classy oak notes and a touch of truffle further tussle with the amazing fruit purity. The palate shows beguiling inky-black cassis from the Cabernet Sauvignon, providing fleshy tannins and towering structure. The large Shiraz component adds a spicy complexity and exotic edge, whilst the sprinkle of Merlot gives finesse and depth. This wine is packed in wooden boxes.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool early morning, gently destalked with a Bucher de-stalker and lightly crushed. On the sorting table, excess stalks and rotten berries were removed by hand. Fermentation took place in small, 300 litre open top oak barrels with WE 372 yeast. The fermenting grapes were punched down manually 5 times a day for maximum colour extraction. After fermentation, maceration was 14 days before pressing. Each variety was separately vinified and blended after the 18 months of maturation. Tasting Notes: The 2011 dances in the glass with a bright purple-sheen and dense crimson body. Further complexity of graphite, salami and bacon notes balance an intense floral lift, whilst whiffs of mint and chocolate drift through to a supple, layered palate. A lacy, sweet- fruited, cassis-cocktail stuns the palate, wrapped up with rich, etched tannins on the finish.
Winemaker: Louis Strydom
The grapes were hand-picked in the cool of early morning. Grape bunches were gently de-stalked with a Bucher de-stalker and lightly crushed. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Fermentation took place in small 300 litre open top, oak barrels with yeast WE 372 being added to the juice. The wines were punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 14 days before pressing. Each variety was separately vinified and blended after the 18 months of maturation. Tasting Notes: Complexity of graphite, salami and bacon notes balance anintense floral lift, whilst whiffs of mint and chocolate finally drift slowly through to a supple, layered palate. A lacy, cassis-cocktail stuns the palate all wrapped up with rich but etched tannins.
Winemaker: Louis Strydom
Cabernet Sauvignon 60%, Shiraz 30%, Merlot 10% The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Fermentation took place in 7-ton, open top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped over and punched down manually 5 times per day, ensuring maximum colour extraction from the skins. After primary fermentation, the maceration period was 14 days before pressing. Each variety was separately vinified and blended after 18 months of maturation. Tasting note: The nose is finely tuned cassis, a touch of earth, graphite and meat spice. The silky structure is built like a sky-scraper, towering over a full-bodied, deeply textured palate. The Cabernet Sauvignon and Merlot produce a classic feel, with 30% Shiraz adding a spicy, savoury complexity. The finish is extremely fine and elegant. Relish opening in 5 to 10 years to expose its full potential.
Winemaker: Louis Strydom
The different clones of Cabernet Sauvignon, Shiraz and Merlot, were vinified seperately in open stainless steel fermenters. The combination of punch down and pump overs ensure maximum extraction of grape flavour and tannins. The wine was matured for 18 months in 300 liter oak barrels. 60% of the barrels were new, 40% second and third fill barrels. Tasting note: Appearance: Crimson red with a bright rim. Aroma: The wine has prominent Cabernet Sauvignon characteristics of sandalwood, leather and tobacco aromas. These are supported by hints of spice from the Shiraz and a strong blackberry core. Full, juicy red fruits and floral aromas complete the bouquet. The Ernie Els CWG 2008 has a medium palate weight with tight tannins that will integrate over the next few years, with a rich mineral finish. Impression: ?An accessible wine with a rich oak component that will benefit from further maturation, reaching its peak after 10 – 15 years?
Winemaker: Louis Strydom
VINIFICATION & STYLE The different clones of Cabernet Sauvignon, Shiraz and Merlot were vinified separately in open stainless steel fermenters. The combination of punch downs and pump overs ensure maximum extraction of grape flavour and tannins. The wine was matured for 18 months in 300 litre oak barrels. 80 % of the barrels were new; 80% were French oak and 20% were American white oak. TASTING NOTES Appearance: Crimson red with a bright rim. Aroma: The wine has prominent Cabernet Sauvignon characteristics of sandalwood, leather and tobacco aromas. These are supported by hints of spice from the Shiraz and a strong blackberry core. Full, juicy red fruits and floral aromas complete the bouquet. Palate: The Engelbrecht Els CWG 2007 has a full palate weight with tannins that are showing good integration and length. The initial mineral impression is followed by juicy plum and black cherry flavours and concludes with a smoky coffee aftertaste. Impression: A wine with a rich oak component that will benefit from further maturation, reaching its peak after 8 – 10 years.
Winemaker: Louis Strydom
60% Cabernet Sauvignon, 30% Shiraz, 10% Merlot The concept is to produce a wine made up of three different varieties that reflect the unique diversity of the Stellenbosch terroir. The different cultivars each lend their individuality to the blend – Cabernet Sauvignon gives structure and aging potential; Shiraz adds spice and palate weight and Merlot allows for integration. Tasting note: Bright deep ruby. Bouquet: the complex aroma of this delicious wine is dominated by the red berry flavours and supported by some cedar, vanilla spice from the barrels. The cumin spice, almond and candy floss complement the aroma of the wine. Palate: the aroma of red berries and plum follows through onto the palate. Dark chocolate, mocha and fruit cake fruit flavours enchant the mid-palate, complemented by a spicy oak finish. The elegant tannin structure ensures a juicy mouthfeel.
Winemaker: Louis Strydom
The concept is to produce a wine made up of three different varieties that reflect the unique diversity of the Stellenbosch terroir. The different cultivars each lend their individuality to the blend – Cabernet Sauvignon gives structure and aging potential; Shiraz adds spice and palate weight and Merlot allows for integration. Tasting Note Appearance: bright deep ruby. Bouquet: the complex aroma of this delicious wine is dominated by the red berry flavours and supported by some cedar, vanilla spice from the barrels. The cumin spice, almond and candy floss complement the aroma of the wine. Palate: the aroma of red berries and plum follows through onto the palate. Dark chocolate, mocha and fruit cake fruit flavours enchant the mid-palate, complemented by a spicy oak finish. The elegant tannin structure ensures a juicy mouth feel.
Winemaker: Louis Strydom
The concept is to produce a wine made up of three different varieties that reflect the unique diversity of the Stellenbosch terroir. The different cultivars each lend their individuality to the blend – Cabernet Sauvignon gives structure and aging potential; Shiraz adds spice and palate weight and Merlot allows for integration. Tasting Note: Appearance: bright deep ruby. Bouquet: the complex aroma of this delicious wine is dominated by the red berry flavours and supported by some cedar, vanilla spice from the barrels. The cumin spice, almond and candy floss complement the aroma of the wine. Palate: the aroma of red berries and plum follows through onto the palate. Dark chocolate, mocha and fruit cake fruit flavours enchant the mid-palate, complemented by a spicy oak finish. The elegant tannin structure ensures a juicy mouth feel.
Winemaker: Louis Strydom
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