Stanford Hills Estate
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Hand Crafted Wines

Take a scenic, hour and a half long drive along the Cape Whale Coast from Cape Town International, and you will discover Stanford Hills Estate. This magnificent wine estate has a little bit of everything to offer lovers of the great outdoors. The talented Stanford Hills team share a passion for the wholesome gifts that nature has to offer us and strive to share this philosophy with visitors to the Estate. Stanford Hills Estate still boasts the immaculately preserved Manor House that along with two refurbished labourers’ cottages serve as self-catering accommodation. The Tasting Room is a laid back restaurant that serves breakfast, lunch and mezze platters while the Estates Wine Shop offers wine tasting and an unlimited supply of exquisite wines that are for sale to the public. Stanford Hills Estate is available for function hire and regularly plays host to live music concerts and festivals. Wine tasting is offered at the Wine Shop or at the Tasting Room, both of which are open seven days a week from 8:00 to 17:00.

Click on ‘More Info’ below to find out more about Stanford Hills Estate.

More Info
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More Info

Winemaker Peter Kastner modestly states that great wine is produced in the vineyard, and credits the wonderful soil and climate of the region for the exquisite quality of the Stanford Hills Estate wines. All the grapes that Peter uses are grown on the farm and hand-picked to ensure only the best quality grapes are used for annual wine production.

Stanford Hills Estate open their cellar to the public for wine sales. Wine tastings are offered daily at the on-site Tasting Room restaurant or at the wine shop. Besides wine, the wine shop also stocks a small supply of locally crafted Grappa, Witblits and Gin, and is open from 8:00 until 17:00, seven days a week.

Wine Making

  • Winemaker: Peter Kastner
  • Consultant: Niells Verberg
  • Grapes were hand selected, crushed and allowed two 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. Malolactic fermentation completed in a tank before racking to barrel. Matured in French and Hungarian barriques for 13 months (15% new).

Remarks

  • Colour: Vibrant purple
  • Nose: Spicy dark fruit with hints of toasty oak and subtle mocca tones
  • Palate: Sweet fruit entry. Long rich palate structure with hints of toasted wood sweetness. Long finish of balanced tannins.
  • Food: Roasts, venison, rich meat dishes and flavorful casseroles.

Analysis

  • Alcohol: 15.46% abv
  • Residual Sugar: 1.1g/L
  • Total Acid: 5.6g/L
  • Free S02: 11mg/L
  • pH: 3.59

Vineyard Information

  • Cultivar: 100% Pinotage
  • Region: Walker Bay
  • Appellation: Stanford
  • Irrigation: None
  • Trellis System: Vertical Shoot Positioning
  • Soil: Clay & “Koffieklip” (Laterite)
  • Climate: Cool with winter rainfall

Harvest Information

  • Type: Hand picked
  • Date: 26 Feb - 7 March 2012
  • Yield: 7.5 tons /ha

Wine Making

  • Winemaker: 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. Malolactic fermentation completed in a tank. Stavin Oak segments added and aged for 6 months before bottling.

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

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

  • Winemaker: Peter Kastner
  • Consultant: Niells Verberg
  • Grapes were hand selected, crushed and allowed 2 days 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 before racking to barrel. Matured in French and Hungarian barriques for 10 months (5% new).

Remarks

  • Colour: Ruby red
  • Nose: Spicy dark berries, black currants, with hints of oak
  • Palate: Soft fruit entry. Long rich palate structure with hints of toasted wood sweetness. Peppery finish of balanced tannins.
  • Food: Roasts, venison, rich meat dishes and flavorful casseroles.

Analysis

  • Alcohol: 15.30%
  • Residual Sugar: 1.9g/L
  • Total Acid: 5.0g/L
  • Free S02: 18mg/L
  • pH: 3.59

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 tons /ha

Wine Making

  • Winemaker: Gavin Paterson
  • Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours (no skin contact). Fermentation 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.

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

Analysis

  • Alcohol: 13.49%
  • Residual Sugar: 1.2g/l
  • Total Acid: 5.7g/l
  • Free S02: 48mg/l
  • pH: 3.2

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

  • Winemaker: Peter Kastner
  • Grapes were picked early morning, destemmed, crushed, pressed and racked to tank. Fermentation was initiated with selected yeast strains in a tank, then racked to a barrel(3rd-5th fill) to complete ferment. After alcoholic and malolactic fermentation was completed, the wine was matured in the same barrels with batonnage done fortnightly. bentonite fining and filtration done prior to bottling.

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 flavors.

Analysis

  • Alcohol: 14.15%
  • Residual Sugar: 2.2g/L
  • Total Acid: 5.0g/L
  • Free S02: 62mg/L
  • pH: 3.51

Vineyard Information

  • Cultivar: 100% Chardonnay
  • 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: 23rd February 2012
  • Yield: 4 tons/ha

Contact Details

 

Business Info

  • Operating Times: Click Here
  • Address: Click Here
  • Payment Methods: Click Here
  • Cards Accepted: Click Here
  • Currencies Accepted: Click Here

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