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|
|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 & 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||dark fruit, spice, cloves and white pepper|
|Palate||Sweet fruit entry followed by savoury spice. Balanced smokey tannins and a juicy mouth-feel|
|Food||Steak, Game, curries and rich stews.|
|Residual Sugar||2.2 g/L|
|Total Acid||6.2 g/L|
|Free S02||11 mg/L|