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Robertson
Robertson is a town in the Western Cape Province of South Africa known as the valley of wine and roses, at the heart of the worlds longest wine route. It is 160 km east of Cape Town.
The Robertson wine region is blessed with a rich diversity of fertile soils, which includes sandy soil at the river and a deeper rocky soil on the mountain slopes.
This rocky soil, coupled with the more extreme hillside conditions, requires irrigation to grow vines. Water sourced from the Du Toits Kloof and the Ceres mountain ranges is dammed into the Brandvlei Dam before being channeled into the valley. This fresh water is used for the micro irrigation system.
The year round climate is conducive to growing a diversity of cultivars in this area. During summer, daily south-eastern winds blow from the ocean cooling the vineyards. The night temperature completes this cooling process. In the winter the late morning sun gently burns the chilly morning fog away.
  ARENDSIG
Chardonnay 2012
“If I have to claim one cultivar that is meant to be planted in our valley it must be Chardonnay. This grape variety is well suited for our Limestone soils. This specific block faces morning sun and receives our everyday South-eastern breeze during summer.
I pick this vineyard in three different stages. The first pick adds tightness to the mid pallet and more citrus notes on the nose. The second pick gives the balance and bring the first and last pick together. The last pick adds complexity and tropical pineapple notes.”

Harvest - 01/02/2011 - 15/02/2011
Vines planted - 9000 vines in 2004
Yield - 7 tons per hectare
Maceration - 10 months barrel fermented
Wood maturation - 10 months barrel fermented used wood
Bottling - 13/01/2012
Maturation potential - 5 years or longer
Wine Analysis
F SO2 : 39 mg/l
T SO2 : 148 mg/l
TA: 8.7 g/l
Alcohol: 14.0 %
Residual Sugar: 3.7 g/l
VA: 0.66 g/l
pH: 3.06
Shiraz 2009
“When I think Shiraz, I think spicy, pepper, strawberries and structure. My Shiraz is not dry-fermented on the skins to create a better palatable wine. I make use of a basketpress to press the skins. The press juice will be moved into a tank where it undergoes the last stage of fermentation. Malolactic fermentation will start naturally after fermentation. This helps to round of the wine.”
 
Harvest - Mid March 2009
Vines planted - 11800 vines in 2004
Yield - 7 tons per hectare
Malolactic Fermentation - Yes
Wood maturation - 12 months in used French Oak
Bottling - 14/03/2010
Maturation potential - 5 years or longer
 
Wine Analysis
F SO2 : 24 mg/l
T SO2 : 75 mg/l
TA: 6.2 g/l
Alcohol: 14.5 %
Residual Sugar: 3.6 g/l
VA: 0.48 g/l
pH: 3.51
Shiraz 2011
“When I think Shiraz, I think spicy, pepper, strawberries and structure. My Shiraz is not dry-fermented on the skins to create a better palatable wine. I make use of a basket-press to press the skins. The press juice will be moved into a tank where it undergoes the last stage of fermentation. Malolactic fermentation will start naturally after fermentation. This helps to round off the wine.”
Harvest - Mid March 2011
Vines planted - 11800 vines in 2004
Yield - 7 tons per hectare
Malolactic Fermentation - Yes
Wood maturation - 12 months in used French Oak
Bottling - 28 March 2012
Maturation potential - 5 years or longer
Wine Analysis
F SO2 : 24 mg/l
T SO2 : 75 mg/l
TA: 6.2 g/l
Alcohol: 14.5 %
Residual Sugar: 3.6 g/l
VA: 0.48 g/l
pH: 3.51
Cabernet Sauvignon 2009
“This wine has mint and plums on the nose, the palate is rich, full, fruity and structured on the mid pallet. The wine will do well with maturation”.
The Cabernet Sauvignon is fermented dry on the skins and after this will be kept on the skins for 8 weeks, post maturation. Malolactic fermentation will also take place during this period. This will round the mouth feel and give the wine tannin that is polymerized. After the 8 weeks, the skins will be pressed down.
 
Harvest - 25/02/2009 - 16/03/2009
Vines planted - 11800 vines in 2003
Yield - 7 tons per hectare
Maceration - 8 weeks post maturation on the skins
Malolactic fermentation - Yes
Wood maturation - 12 months in 2nd fill French Oak
Bottling - 04/12/2010
Maturation potential - 5 years or longer
Wine Analysis
F SO2 : 25 mg/l
T SO2 : 60 mg/l
TA: 5.8 g/l
Alcohol: 14.9 %
Residual Sugar: 3.2g/l
VA: 0.56 g/l
pH: 3.64
 
Cabernet Sauvignon 2011
“This wine has mint and plums on the nose, the palate is rich, full, fruity and structured on the mid pallet.The wine will do well with maturation”.
The Cabernet Sauvignon is fermented dry on the skins and after this will be kept on the skins for 8 weeks, post maturation. Malolactic fermentation will also take place during this period.This will round the mouth feel and give the wine tannin that is polymerized. After the 8 weeks, the skins will be pressed down.
 
Harvest - 25/02/2011 - 16/03/2011
Vines planted - 11800 vines in 2003
Yield - 7 tons per hectare
Maceration - 8 weeks post maturation on the skins
Malolactic fermentation - Yes
Wood maturation - 12 months in 2nd fill French Oak
Bottling - 04/12/2012
Maturation potential - 5 years or longer
Wine Analysis
F SO2 : 37 mg/l
T SO2 : 86 mg/l
TA: 6.1 g/l
Alcohol: 14.5 %
Residual Sugar: 4.1 g/l
VA: 0.77 g/l
pH: 3.57
 
Click on picture to see wine selection
 
 
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