Stanford Hills Wines

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.

Stanford Hills Wines

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.

Stanford Hills Sauvignon Blanc

Vineyard Information
Cultivar 100% Sauvignon Blanc
Region Walker Bay
Appellation Stanford Foothills
Irrigation Complimentary Drip
Trellis System Vertical Shoot Positioning. Double Perold.
Soil Mixed Duplex Clay soils
Climate Cool with winter rainfall
Harvest Information
Type Hand picked
Date 24th February 2013
Yield 7 tons /ha
Wine Making
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
Alcohol 13.49%
Residual Sugar 1.2g/l
Total Acid 5.7g/l
Free S02 48mg/l
pH 3.2
Sauvignon Blank Stanford Hills