Stanford is a relatively new wine production area which is showing tremendous potential. The proximity of Stanford Hills Estate to the coast ensures cool sea breezes during the hotter months, allowing the grapes to gently ripen at optimal speed. Winemaker Peter Kastner believes that great wine is produced in the vineyard, and credits the wonderful soil and climate of the region for the quality of the Estate wines. All grapes used are produced on the farm itself and picked by hand to ensure only the best quality grapes are used for annual wine production.
The farm’s first Methode Cap Classique is in the pipeline, with the maiden vintage expected in 2016.
Wine tasting is offered Thursday to Monday from 11am to 5pm at the tasting room which also serves mezze platters and a selection of lunch options which changes daily.
The somewhat basic cellar is located in one half of an airplane hangar on the farm. Peter believes in minimal interference during the winemaking process to allow the grapes to express their individual identity.
|Trellis System||Vertical Shoot Positioning|
|Soil||Clay & “Koffieklip” (Laterite)|
|Climate||Cool with winter rainfall|
|Date||26 Feb – 7 March 2012|
|Yield||7.5 tons /ha|
|Wine Maker||Peter Kastner|
|Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast innoculation (NT50). Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30oC until dry on skins. Malo-lactic fermentation completed in tank before racking to barrel. Matured in french and hungarian barriques for 13 months (15% new)|
|Wine Makers Remarks|
|Nose||Spicy dark fruit with hints of toasty oak and subtle mocca tones|
|Palate||Sweet fruit entry. Long rich palate structure with hints of toasted wood sweetness. Long finish of balanced tannins.|
|Food||Roasts, venison, rich meat dishes and flavourful casseroles.|