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Stanford
Nestled within the Overberg wine region, the picturesque village of Stanford is a mere two hours from Cape Town. It is one of the Cape’s best kept secrets. Stanford is very proud of its Cape Victorian and Edwardian architectural heritage and is regarded as one of South Africa’s best preserved villages. The original market square dating back to 1785 is still pristine and part of the original village was awarded heritage status that exuding the charm of the good old days.
Together with its natural beauty and its superb birding, this region is developing a reputation for outstanding wines being one of the coolest wine-growing areas along South Africa’s south coast. The wines are characterised by mineral undertones and complemented by good natural acidity, displaying an elegance that has its origins in their uniquely cool terroir. Vineyards benefit from high altitudes, cold winters with abundant rainfall, followed by cool southeasterly sea breezes in the summer. Ripening occurs slowly, resulting in wines of character.
 
Shiraz 2009
This exceptional balanced, deep coloured dry fermented Shiraz shows blackberries and full ripe cherries. Chocolate, cloves, smokey oak and freshly ground pepper bouquet are prominent on the nose with dark cherries, cloves, nutmeg and Allier wood spices on the palate. Soft tannins with sweet extract, natural fruit complexity that lingers on the tongue.
 
Harvest - March 2007
Vines planted - 1998
Yield - 7 tons per hectare
Malolactic Fermentation - yes
Fermentation temperature - 22 C to 30 C
Wood Maturation - 64% new and 22 % 2nd fill French oak
barrels (225L) for 18 to 20 months. As well as 14% new
Polish oak barrels for 18 months.
Maturation potential - 10/20 years
 
Wine Analysis
F SO2 : 17 mg/l
T SO2 : 126 mg/l
TA: 6.0 g/l
Alcohol: 13.14 %
Residual Sugar: 3.2 g/l
pH: 3.55
Shiraz 2008
This exceptional balanced, deep coloured dry fermented Shiraz shows blackberries and full ripe cherries. Chocolate, cloves, smokey oak and freshly ground pepper bouquet are prominent on the nose with dark cherries, cloves, nutmeg and Allier wood spices on the palate. Soft tannins with sweet extract, natural fruit complexity that lingers on the tongue.
 
Harvest - March 2007
Vines planted - 1999
Yield - 7 tons per hectare
Malolactic Fermentation - yes
Fermentation temperature - 22 C to 30 C
Wood Maturation - 64% new and 22 % 2nd fill French oak
barrels (225L) for 18 to 20 months. As well as 14% new
Polish oak barrels for 18 months.
Maturation potential - 10/20 years
 
Wine Analysis
F SO2 : 23 mg/l
T SO2 : 68 mg/l
TA: 5.6 g/l
Alcohol: 13.5 %
Residual Sugar: 3.9 g/l
pH: 3.57
Click on picture to see wine selection
 
 
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