Stanford Hills Estate

About

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

In 2019 winemaker and viticulturist Mark Stephens joined the Stanford Hills team to share in the passion for the drive to bring a fresher style to wines with lower-alcohol content.
 

Veldfire Pinotage (2018)

Stanford Hills Estate presents Veldfire Pinotage (2018).

Wine Making

• Winemaker: Peter Kastner
• Grapes were hand-selected, crushed and allowed two days of cold maceration. Fermentation was done in small bins, punched down four-to-five times daily. Fermented between 22 & 25°C. Malolactic fermentation is completed in a tank before racking the barrels. Matured in French and Hungarian Barriques for 13 months (15% new).

Remarks

• Colour: Deep red
• Nose: Floral, fynbos, spice and red berry fruit
• Palate: Soft entry with a good interplay of ripe fruit and tannin. Balanced, refreshing finish. Drinks easily.
• Food: Steak, Game, curries and rich stews. All red meats.

Analysis

• Alcohol: 14.5%
• Residual Sugar: 2.4g/L
• Total Acid: 5.2g/L
• pH: 3.6

Vineyard Information

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

Harvest Information

• Type: Hand-picked
• Date: 2 February 2018
• Yield: 5 tons /ha

Jacksons Pinotage (2016)

Stanford Hills Estate presents Jacksons Pinotage (2016)

Wine Making

• Winemaker: Peter Kastner
• Grapes were hand-selected, crushed and allowed two days of cold maceration. Fermentation was done in small bins and punched down four to five times daily. Fermented between 22 & 25°C. Malolactic fermentation was completed in the tank before racking the barrels. Matured in French and Hungarian Barriques for 13 months (15% new).

Remarks

• Colour: Vibrant purple
• Nose: Spicy red fruit with hints of oak and subtle mocha tones
• Palate: Rich fruit entry. Beautiful palate structure with hints of dried fig and subtle oak.
• Food: Roasts, venison, rich meat dishes and flavorful casseroles.

Analysis

• Alcohol: 14.46% abv
• Residual Sugar: 2.4g/L
• Total Acid: 5.6g/L
• pH: 3.68

Vineyard Information

• Cultivar: 100% Pinotage
• Region: Walkerbay
• Appellation: Stanford Foothills
• Irrigation: None
• Trellis System: Vertical shoot positioning
• Soil: Clay & amp “Koffieklip” (Laterite)
• Climate: Cool with winter rainfall

Harvest Information

• Type: Handpicked
• Date: 15 February 2016
• Yield: 5 tons /ha

Stanford Hills Shiraz (2016)

Stanford Hills Estate presents Stanford Hills Shiraz (2016)

Wine Making

• Winemaker: Peter Kastner
• Consultant: Niels Verburg
• Grapes were hand-selected, crushed and allowed two days of cold maceration. Fermentation was done in small bins, punched down four-to-five times daily. Fermented between 22 & 25°C. Malolactic fermentation was completed in the tank before racking the barrels. Matured in French and Hungarian Barriques for 18 months (15% new).

Remarks

• Colour: Deep vibrant purple
• Nose: Spicy dark berries, black currants, with hints of liquorice and pepper.
• Palate: Succulent and rounded tannins with black cherries and brambles that finish in ‘cigar box and dried fruit’.
• Food: Lamb dishes, venison, ostrich and flavorful casseroles.

Analysis

• Alcohol: 14.60%
• Residual Sugar: 2.1g/L
• Total Acid: 5.0g/L
• pH: 3.55

Vineyard Information

• Cultivar: 100% Shiraz
• Region: Walker Bay
• Appellation: Stanford Foothills
• Irrigation: Complimentary drip
• Trellis System: Vertical shoot positioning
• Soil: Clay and “Koffieklip” (Laterite)
• Climate: Cool with winter rainfall

Harvest Information

• Type: Handpicked
• Date: 13 March 2016
• Yield: 6 tons /ha

Stanford Hills Sauvignon Blanc (2020)

Stanford Hills Estate presents Stanford Hills Sauvignon Blanc (2020)

Wine Making

• Winemaker: Mark Stephens
• Grapes were picked early morning, whole-bunch pressed and allowed to settle for 24 hours. Fermentation took place at 15°C. The wine was kept on the lees for three months, after which it was racked and prepared for bottling. No added acid, sugar, etc.

Remarks

• Colour: Fresh light green and yellow hues
• Nose: Pears, white guava and granadilla
• Palate: Lively acidity with rich tropical fruit

Analysis

• Alcohol: 12.5%
• Residual Sugar: 2.8g/l
• Total Acid: 6g/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: Handpicked
• Date: 16th February 2020
• Yield: 4.2 tons /ha

Stanford Hills Chardonnay (2019)

Stanford Hills Estate presents Stanford Hills Chardonnay (2019)

Wine Making

• Winemaker: Mark Stephens
• Grapes were picked early morning and whole-bunch pressed. After 24 hours of settling in the tank, the wine was racked in 225-litre French oak barrels where it completed alcoholic and malolactic fermentation. The wine remained in the barrel for 10 months.

Remarks

• Colour: Straw 
• Nose: Floral, peaches, and spice
• Palate: Peachy, tropical entry. Gentle viscosity with juicy mid-palate. Finishes with clean lime, and chalky flavours.

Analysis

• Alcohol: 12.5%
• Residual Sugar: 2.2g/L
• Total Acid: 5.0g/L
• pH: 3.4

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: Handpicked
• Date: 9 February 2019
• Yield: 1 ton/ha

Stanford Hills Shiraz Rose (2020)

Stanford Hills Estate presents Stanford Hills Shiraz Rose (2020)

Wine Making

• Winemaker: Mark Stephens
• Grapes were hand-picked and whole-bunch pressed and allowed to settle for 24 hours. Racked to Stainless steel tank where it fermented at 12°C to retain the fresh fruit flavours. The wine remained in tanks for three months before bottling.

Remarks

• Colour: Blush
• Nose: Bright cherries and blueberries
• Palate: Fresh and lively with a rich bouquet of berries.

Analysis

• Alcohol: 11.5%
• Residual Sugar: 1.5g/L
• Total Acid: 6.0g/L
• pH: 3.4

Vineyard Information

• Cultivar: 100% Shiraz
• Region: Walker Bay
• Appellation: Stanford Foothills
• Irrigation: Complimentary drip
• Trellis System: Vertical shoot positioning. Double Perold.
• Soil: “Koffieklip” soil
• Climate: Cool with Winter rainfall

Harvest Information

• Type: Handpicked
• Date: 3 March 2020
• Yield: 5 tons/ha

Veldfire Cape Blend (2019)

Stanford Hills Estate presents Stanford Hills Veldfire Blend (2019)

Wine Making

• Winemaker: Mark Stephens
• Blend of 90% Shiraz and 10% Pinotage 
• Grapes were fermented in small open-top fermenters with punch downs three times daily. The wine was left to macerate on skins for 10 days after fermentation before being racked to barrel old French oak barrels. Left in the barrel for 10 months.

Remarks

• Colour: Dark rich purple
• Nose: Dark berries, and a touch of spice
• Palate: Fine chalky tannins, blend perfectly with rich flavours

Analysis

• Alcohol: 13.8%
• Residual Sugar: 2.2g/L
• Total Acid: 5.0g/L
• pH: 3.45

Vineyard Information

• Cultivar: 90% Shiraz and 10% Pinotage
• Region: Walker Bay
• Irrigation: Complimentary drip
• Trellis System: Vertical shoot positioning. Double Perold
• Soil: Duplex and Koffieklip
• Climate: Cool with winter rainfall

Harvest Information

• Type: Handpicked
• Date: 10 February 2019, 28 February 2019
• Yield: 5 tons/ha

Veldfire Rose (2020)

Stanford Hills Estate presents Veldfire Rose (2020)

Wine Making

• Winemaker: Mark Stephens
• Grapes were hand-picked and whole-bunch pressed and allowed to settle for 24 hours. Racked to a stainless steel tank where it is fermented at 12°C to retain the fresh fruit flavours. The wine remained in tanks for three months before bottling.

Remarks

• Colour: Blush
• Nose: Bright red fruit, strawberries and raspberries
• Palate: Fresh acidity followed by strawberries and cream

Analysis

• Alcohol: 11.5%
• Residual Sugar: 1.8g/L
• Total Acid: 6.0g/L
• pH: 3.35

Vineyard Information

• Cultivar: 100% Pinotage
• Region: Walker Bay
• Irrigation: Complimentary drip
• Trellis System: Vertical shoot positioning. Double Perold.
• Soil: “Koffieklip” soil
• Climate: Cool with Winter rainfall

Harvest Information

• Type: Handpicked
• Date: 28 January 2020
• Yield: 3 tons/ha

Awards

Stanford Hills Estate has received numerous awards and accolades.

Jacksons Pinotage 2016 

• 4-Stars Platters Guide (Gilbert and Gaillard GOLD) International Challenge 2020

Stanford Hills Shiraz 2016 

• 4-Stars Platters Guide (Gilbert and Gaillard 90+) International Challenge 2020
   

Tastings, Wine Sales & Shop

Stanford Hills Estate is open for tastings and wine sales from 8:00 until 17:00, seven days a week at The Tasting Room Shop and The Tasting Room Restaurant. 

Online Sales 

Stanford Hills Estate offers convenient online wine sales with local and international delivery options available.

Local Wine Sales
International Distributors
 

The Tasting Room Restaurant

The Tasting Room is a laid-back restaurant on the Stanford Hills Estate. 

Embraced by the Klein River Mountains and bountiful vineyards on one side and a tranquil farm dam on the other, The Tasting Room allows you to be at one with nature. Whether you want breakfast, lunch, or a mezze platter with your wine tasting, you can find it all at The Tasting Room at Stanford Hills. 

The restaurant is child and pet-friendly and there is a sandpit, trampoline, jungle gym and small boats that can be used to paddle around the dam. 

The restaurant seats a maximum of 100 guests.

Find more information about The Tasting Room, here.

Stanford Hills Accommodation

Stanford Hills Estate stretches lazily across the slopes of the picturesque Klein River Mountains and the accommodation available includes:

Manor House (sleeps eleven)
Brunia Cottage (sleeps four)
Sylvia Cottage (sleeps four) 
AfriCamps Tents (sleeps five per tent)

For more information contact Stanford Hills Accommodation here.

Functions

Contact Stanford Hills Estate to arrange a consultation and a custom venue hire package.

Read more about Stanford Hills Estate’s Function Venue here.

Stanford Wine Route 

Stanford Hills Estate forms part of the Stanford Wine Route.

The Stanford Wine Route includes wineries, craft breweries and distilleries, as well as restaurants, venue hire facilities, outdoor activities and accommodations.

The route’s nine farms have vineyards which thrive on sandy dunes, rocky mountain slopes and fertile stretches of land that share space with endemic fields of fynbos. Top winemakers produce wines, many of which are winning awards and receiving accolades. 

To find out more about the Stanford Wine Route and all it has to offer, read here.

Reviews

“We visited the Tasting Room when we recently stayed at Stanford Hills Estate and we were not disappointed. Although rustic, this added to the ambience of the area. The food was excellent and the local wine was also out of the top drawer. It was worth the visit.”  Sunnybrae

“The Veldfire Pinotage at Stanford Hills Estate is exceptional!”  Kardoesie

“Tried some of the Stanford Hills Estate’s pinotage last year while visiting Cape Town. I liked it so much I wanted to visit the winery during my stay. Everything was perfect, the wine, the food and the amazing views. We also had a friendly welcome. All-in-all, well worth the trip!”  Chalkmanvid

“Stanford Hills Estate is beautiful, enchanting, unpretentious, fun and child and pet friendly. We were greeted by the owner. Excellent wines and a superb menu. Our waitress was loads of fun. Can’t wait to go back here! ” Tim 

“Stanford Hills Estate has friendly staff and serves excellent lunches at the Tasting Room. The pinotage jam is excellent. Take some home!”  Mary Mcleary