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Franschhoek
Franschhoek is a small town in the Western Cape Province and one of the oldest towns of the Republic of South Africa. It is about 75 kilometres from Cape Town and was originally settled in 1688 by 176 French Huguenot refugees. Franschhoek is noted for having some of the top restaurants in the country within its quiet borders. This fact, together with the strong wine culture, and pristine natural and architectural beauty has made Franschhoek into what many describe as the “food and wine capital” of South Africa.
  LA PETITE FERME
SAUVIGNON BLANC 2013
Captures some greener notes, with grenadilla and litchi on the nose and an exciting green apple palate balanced perfectly with a good acid grip.
 
Vines planted - 1992-2006
Yield - 8 tons per hectare
Maceration - 1 night
Maturation potential - 2 years
Wine Analysis
F SO2 : 30 mg/l
T SO2 : 142 mg/l
TA: 6.9 g/l
Alcohol: 12.0 %
Residual Sugar: 3.6 g/l
VA: 0.23 g/l
pH: 3.32
Maison Rose 2012
A touch of Sauvignon Blanc with a crisp finish. Rose petals on the nose with a hint of strawberry on the palate.
 
Vines planted - 2001
Yield - 9 tons per hectare
Maceration - 15 min
Bottling - 20/10/2012
Maturation Potential - 2 years
Wine Analysis
F SO2 : 29 mg/l
T SO2 : 54 mg/l
TA: 7.6 g/l
Alcohol: 11.0 %
Residual Sugar: 4.7 g/l
VA: 0.18 g/l
pH: 3.2
Maison Rouge 2010
A sociable wine with a dense earthy black/red berry nose. The rich spicy palate is well structured with soft tannins.
 
Vines planted - 1996
Yield - 9 tons per hectare
Maceration - Cold soak for 2 days, 6 days total maturation
Malolactic fermentation - 50 % to maintain freshness
Wood Maturation - 30 % 6 months French Oak 2nd fill 500 L
barrels, 70 % in tank
Bottling - 22/10/2011
Maturation potential - 3 years
Wine Analysis
F SO2 : 37 mg/l
T SO2 : 93 mg/l
TA: 5.6 g/l
Alcohol: 14.0 %
Residual Sugar: 1.9 g/l
VA: 0.60 g/l
pH: 3.61
CABERNET FRANC 2011
This Cabernet Franc shows deep inky colours, a hint of perfumed cigar box with a textured palate of spice and earthy notes.
 
Vines planted - 2004
Yield - 5 tons per hectare
Maceration - Cold soak for 6 days without any fermentation. But afterwards for 10 days at 28 degree Celsius with gentle pump down, further maceration for 3 days until fermentation is complete.
Malolactic fermentation - Yes
Wood Maturation - 18 months 75% 1 st fill, 25% 2nd French Oak 225 L barrels
Bottling - 30/09/2011
Maturation potential - 5 years and more
Wine Analysis
F SO2 : 25 mg/l
T SO2 : 89 mg/l
TA: 6.0 g/l
Alcohol: 14.50 %
Residual Sugar: 1.5 g/l
VA: 0.86 g/l
pH: 3.64
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