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. Double Perold.|
|Soil||Mixed Duplex Clay soils|
|Climate||Cool with winter rainfall|
|Date||23rd February 2012|
|Wine Maker||Peter Kastner|
|Grapes were picked early morning, destemmed, crushed, pressed and racked to tank. Fermentation was initiated with selected yeast strains in tank, then racked to barrel(3rd -5th fill) to complete ferment. After alcoholic and malo- lactic fermentation was completed, the wine was matured in the same barrels with batonage done fortnightly. bentonite fining and filtration done prior to bottling.|
|Wine Makers Remarks|
|Colour||Straw with light green rim|
|Nose||Floral, Peaches and spice|
|Palate||Peachy, tropical entry. Gentle viscosity, with juicy mid palate. Finishes with clean lime, chalky flavours.|