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SWARTLAND
The Swartland begins some 50 kilometres north of Cape Town and consists of the regions between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north and the Riebeek Kasteel in the east. The wide fertile plain is the bread basket of Cape Town with its wheat!elds reaching up to the foot of the mountains, interrupted by wine, fruit and vegetable farms. Viticulture in the Swartland is still comparatively young, and is practised under dryland conditions, with minimal irrigation.
INDALO SAUVIGNON BLANC 2010
Perfectly ripe figs and asparagus flavour. Ripe figs are prominent on the palate, supported by crisp, well balanced acidity and a lingering aftertaste of passion fruit and figs.
Fermentation - Cold fermentation and left on the lees until bottling
Maturation potential - 2 years
 
Wine Analysis
F SO2 : 37 mg/l
T SO2 : 106 mg/l
TA: 7.9 g/l
Alcohol: 13.50 %
Residual Sugar: 4.5 g/l
VA: 0.48 g/l
pH: 3.08
 
BUSHVINE PINOTAGE 2010
An intense dark red wine with a hint of black plum and cherries on the nose. Complimented by firm but elegant tannins with a lingering aftertaste of dark spices.
Vintage conditions - Warm, dry summers and cold, wet winters. Limited irrigation, mainly dry land, bush vine vineyards.
Fermentation - Harvested at optimum physiological ripeness, between 24 – 26 °B, destemmed, gently crushed and fermented in stainless steel at 26 – 28 °C. Drained and pressed at 5 °B and inoculated with malolactic bacteria. A!er completion of MLF racked, sterile filtrated and transferred to 225 litre French Oak barrels.
Wood Maturation - Racked once after 4 months in oak and aged for another 8 months under strict temperature and humidity control. Barrels tasted and selectively blended together. One third new oak, one third second fill and one third older barrels. Bottle aged for a couple of months before release.
Maturation potential - Drink now or store for 2 - 4 years
Wine Analysis
F SO2 : 37 mg/l
T SO2 : 98 mg/l
TA: 6.18 g/l
Alcohol: 14.50 %
Residual Sugar: 5.0 g/l
VA: 0.69 g/l
pH: 3.49
CABERNET SAUVIGNON 2010
An intense dark red wine with a hint of dark chocolate on the nose.
The palate of black cherries and ripe dark forest fruits is supported by bold but silky smooth tannins. Well structured and complimented by a lingering chocolaty aftertaste.
Fermentation - Harvested at optimum physiological ripeness, between 24 – 26 °B, destemmed, gently crushed and fermented in stainless steel at 26 – 28 °C. Drained and pressed at 5 - 2°B and inoculated with malolactic bacteria. After completion of MLF, wine is racked to be blended and transferred to 225 litre French oak barrels.
Wood Maturation - All wines aged in one-third new, one-third second and one-third third fill French oak barrels for up to 14 months. Racked once after 4 months in oak and aged for another 8 months under strict temperature and humidity control. Best barrels selected for final blend, no further fining. Only filtered before bottling.
Maturation potential - Drink now or store for 4 years
Wine Analysis
F SO2 : 34 mg/l
T SO2 : 105 mg/l
TA: 6.13 g/l
Alcohol: 14.0 %
Residual Sugar: 5.0 g/l
VA: 0.59 g/l
pH: 3.63
IDELIA RED 2008
A deep bright red coloured blend with dark spice and vanilla
on the nose. Intense black cherry, smoky cigar box and a hint of
underlying raspberry flavours.
The palate offers silky tannin and a complex, full bodied structure, filled out with an abundance of ripe plums, cherry tobacco and a long, but elegant spicy aftertaste.
Vintage Conditions - Dry land vines. Warm, dry summers and cold,
wet winters
In bottle before release - 18 months Wood Maturation - 11 of the best barrels from the 2008 vintage in the barrel maturation cellar were selected. These wines mature for 18 months in mostly new oak, with a bit of older barrels for softness and suppleness. The selected barrels were blended together, bottled after a short settling time and bottle aged for another 18 months. This wine was not filtered, only gently racked. Maturation potential - Drink now or store for 4/8 years
Wine Analysis
F SO2 : 13 mg/l
T SO2 : 66 mg/l
TA: 6.36 g/l
Alcohol: 14.54 %
Residual Sugar: 5.0 g/l
VA: 0.77 g/l
pH: 3.57
Click on picture to see wine selection
 
 
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Company Reg. 6991403 / VAT No. 997177844
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