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Wellington
Andreas has just 4, 5 ha under Shiraz vines. Long, hot summer days cooled by late afternoon breezes, chilly, wet winters, and a combination of sandy and loamy soils provide the perfect terroir for this noble cultivar, producing small, dark, intensely flavourful berries which are the hallmark of a wine local Shiraz.
Influenced by Biodynamic principles, ecologically sensitive vineyard management is stringently adhered to. We use no insecticides, and natural predators are encouraged, in line with IPW (Integrated Production of Wine).
After months of careful nurturing, the grapes are hand-picked in the early morning, and brought cool and dew-fresh to the cellar, to await their metamorphosis at the skilful hands of winemaker Etienne Malan (formerly of Rust-en-Vrede, in Stellenbosch).
Our wines spend between 12 and 18 months on toasted French and American oak, and we select from the best individual barrels to create the !nal blend.
The result is smooth, full-bodied, top-of-the-range wines in the classic New World style, with characteristic peppery, spicy, berry flavours, and excellent ageing potential.
 
Andreas
Shiraz 2010
Ripe red berries, Liquorice and spices with undertones of blackcurrant and violets.
This carries through to the palate with subtle moccachino and dark
chocolate Cherries blending with a full lingering velvety tannin structure showing a well balanced wine with good fruit and Oak integration
John Platter TBC
Harvest - March 2010
Vines planted - 2002
Yield - 43 tons per hectare
In bottle before release - 6 months
Malolactic fermentation - Yes
Degree Balling at Harvest - 25
Temperature during Fermentation - 26°c
Wood Maturation - 13 to18 months in 300Litre
French & American oak barrels. Medium / medium plus toasted.
40% New Wood.
Maturation Potential - 5 years or more
Wine Analysis
TA: 5.6 g/l
Alcohol: 14.50 %
Residual Sugar: 2.6 g/l
VA: n/a g/l
pH: 3.68
Shiraz 2009
Ripe red berries, Liquorice and spices with undertones of blackcurrant and violets.
This carries through to the palate with subtle moccachino and dark chocolate Cherries blending with a full lingering velvety tannin structure showing a well balanced wine with good fruit and Oak integration.
John Platter 4 stars
Harvest - March 2009
Vines planted - 2002
Yield - 43 tons per hectare
In bottle before release - 6 months
Malolactic fermentation - Yes
Wood Maturation - 18 months in French Oak medium to
medium plus toasted, 40 % New
Bottling - December 2004
Maturation Potential - 5 years or more
Wine Analysis
F SO2 : 13 mg/l
T SO2 : 107 mg/l
TA: 6.0 g/l
Alcohol: 14.50 %
Residual Sugar: 4.3 g/l
VA: n/a g/l
pH: 3.62
 
Click on picture to see wine selection
 
 
Hof's South African Wines Ltd.
Company Reg. 6991403 / VAT No. 997177844
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