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.
|Cultivar||100% Sauvignon Blanc|
|Trellis System||Vertical Shoot Positioning. Double Perold.|
|Soil||Mixed Duplex Clay soils|
|Climate||Cool with winter rainfall|
|Date||24th February 2013|
|Yield||7 tons /ha|
|Wine Maker||Gavin Paterson|
|Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours (no skin contact). Frementation occurred with selected yeast strains at 12-18oC. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until blending. Before bottling, the wine was kept in stainless steel tanks at below 12oC. Cold stabilised and filtered. No added acid, sugar, etc.|
|Wine Makers Remarks|
|Colour||Fresh light green hues|
|Nose||Zesty lemon, pears, white guava and granadilla|
|Palate||Good minerality on entry. Tropical fruit to the fore. Natural fruit sweetness is nicely balanced by a clean citrus finish|