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 Shiraz

Vineyard Information
Cultivar 100% Shiraz
Region Walker Bay
Appellation Stanford Foothills
Irrigation Complimentary Drip
Trellis System Vertical Shoot Positioning
Soil Clay & “Koffieklip” (Laterite)
Climate Cool with winter rainfall
Harvest Information
Type Hand picked
Date 13-Mar-12
Yield 2.5 t/ha (maiden vintage)
Wine Making
Wine Maker Peter Kastner
Consultant Niells Verberg
Grapes were hand selected, crushed and allowed 1 day cold maceration before yeast inoculation. 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 9 months in tank before filtering and bottling.
Wine Makers Remarks
Colour Ruby red
Nose Pepper and spice (cloves), followed by hints of blackcurrant.
Palate Rich spicy entry. Long rich palate structure with hints of raspberry sweetness. Peppery finish of balanced tannins.
Food Steak, Game, curries and rich stews.
Analysis
Alcohol 14.77%
Residual Sugar 1.9g/L
Total Acid 5.0g/L
Free S02 24mg/L
pH 3.65
Stanford Hills Shiraz