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 now available
Wine tasting is offered daily at The Tasting Room restaurant which also serves breakfast, platters and a selection of lunch options which change 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” (Ferricrete)|
|Climate||Cool with winter rainfall|
|Date||9 Feb 2015|
|Yield||7 tons /ha|
|Wine Maker||Peter Kastner|
|Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast inoculation (NT50). Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30°C 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||Dark berries, plums and spice with hints of liquorice|
|Palate||Juicy entry, fruit driven with brooding dark fruit, plums and cloves. Finishes dry with well balanced tannins from judicious wooding.|
|Food||Roasts, venison, rich meat dishes and flavourful casseroles.|
|Residual Sugar||2.7 g/L|
|Total Acid||5.5 g/L|