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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, towards the Indian ocean is blessed with a rich diversity of fertile soils, which includes alluvial soils and calcium rich out crops. These calcarious lime-rich outcrops are similar to Burgundy's Cote D'or, ideal for Chardonnay
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.
  HOF'S
Chardonnay Reserve 2014

Elegantly balanced with hints of honey and tropical notes on the nose. A zesty fresh back palate with well balanced acidity showing flavours of citrus fruit and a touch of butterscotch. This Chardonnay is made with minimal interference. During fermentation natural yeasts are used with no enzymes.  

Harvest - Beginning of March 2014
Vines planted - 2000
Yield -9 tons per hectare
Wood maturation - 12 months used French oak
Maturation potential - 5 years or more
Wine Analysis
F SO2 : 21 mg/l
T SO2 : 91 mg/l
TA: 7.4 g/l
Alcohol: 13.50 %
Residual Sugar: 4.9 g/l
VA: 0.64 g/l
pH: 3.19
Merlot 2009
This is a structured and beautifully balanced Merlot, showing a lively bouquet of plums and hints of mint on the nose.
Matured in French oak for 12 months, the palate offers pure Merlot fruit with well matured tannins.
 
Harvest - Mid March 2009
Vines planted - 1999
Yield - 7 tons per hectare
Maceration - 4 days before fermentation
Malolactic fermentation - Yes
Wood maturation - 12 months in 3rd fill French Oak barrels
Bottling - April 2010
Maturation potential - 5 years or more
Wine Analysis
F SO2 : 32 mg/l
T SO2 : 135 mg/l
TA: 6.9 g/l
Alcohol: 13.50%
Residual Sugar: 3.0 g/l
VA: 0.61 g/l
pH: 3.42
Merlot 2011
This is a complex beautifully balanced Merlot, showing a lively bouquet of plums and hints of mint on the nose. A natural red colour due to minimal filtration.
 
Harvest - Mid March 2011
Vines planted - 1999
Yield - 7 tons per hectare
Maceration - 4 days before fermentation
Malolactic fermentation - Yes
Wood maturation - 12 months in 3rd fill French Oak barrels
Bottling - 19/04/2012
Maturation potential - 5 years or more
Wine Analysis
F SO2 : 41 mg/l
T SO2 : 104 mg/l
TA: 6.8 g/l
Alcohol: 14.00%
Residual Sugar: 2.6 g/l
VA: 0.71 g/l
pH: 3.47
Merlot 2012
This is a complex beautifully balanced Merlot, showing a lively bouquet of plums and hints of mint on the nose.
A natural red colour due to minimal filtration.
Harvest- Mid March 2012
Vines planted - 1999
Yield - 7 tons per hectare
Maceration- 4 days before fermentation and 1 month post maceration on skins
Malolactic fermentation - Yes
Wood maturation - 12 months in neutral French oak
Bottling - 12 April 2013
Maturation potential - 5 years or more
Wine Analysis
FSO2 : 21
TSO2 : 58
TA : 7.4
Alc : 14
Residual Sugar : 3.4
VA : 0.6
pH : 3.3
Shiraz 2012
Classy - elegant on the nose showing fine berry fruits. Smooth and complex with a nice spicy, meaty complexity.
Harvest - Mid March 2012
Vines planted - 2000
Yield - 7 tons per hectare
Maceration - 5 days maceration before fermentation took place
Malolactic fermentation - no
Wood maturation - 12 months in French Oak casks
Bottling - 12 April 2013
Maturation potential - 5 years or more
Wine Analysis
FSO2 : 22
TSO2 : 69
TA : 7.0
Alc : 13.4
Residual Sugar : 2.7
VA : 0.5
pH : 3.33
Cabernet Sauvignon 2004
A classically elegant, deeply coloured wine with soft tannins and deep underlying fruit. Ripe blackcurrant and summer berries on the palate with a fine oak character and a lingering, spicy finish.
Harvest - March 2004
Vines planted - 2000
Yield - 10 tons per hectare
Maceration - 14 days
Wood maturation - 11 months in French and American oak barrels
Maturation potential - 10 years
Wine Analysis
T SO2 : 101 mg/l
TA: 6.1 g/l
Alcohol: 15.19 %
Residual Sugar: 1.7 g/l
VA: 0.50 g/l
pH: 3.64
 
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