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.

Veldfire Pinotage

Vineyard Information
 Cultivar  100% Pinotage
 Region  Walker Bay
 Appellation  Stanford Foothills
 Irrigation  None
 Trellis System  Vertical Shoot Positioning
 Soil  Clay & “Koffieklip” (Laterite)
 Climate  Cool with winter rainfall
Harvest Information
 Type  Hand picked
 Date  2-Mar-13
 Yield  8.5 tons /ha
Wine Making
 Wine Maker  Peter Kastner
 Consultant
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 & 30oC until dry on skins. Malo-lactic fermentation completed in tank. Stavin oak segments added and aged for 6 months before bottling.
Wine Makers Remarks
 Colour  Deep vibrant purple
 Nose  Floral, fynbos, spice and dark berry fruit
 Palate  Soft entry with good interplay of ripe fruit and tannin. Balanced, refreshing finish. Drinks easily.
 Food  Steak, Game, curries and rich stews.
Analysis
Alcohol  15.07%
Residual Sugar  2.4g/L
Total Acid 4.5g/L
Free S02 23mg/L
pH 3.78
VF Pinotage