Hanepoot Jerepigo

Perfectly paired with South African hospitality, the raisiny sweetness goes as well with shaved ice on a balmy summer’s evening as with salty slivers of biltong at the fire place. It brings a nod of nostalgia to pumpkin & pear soup, Karoo lamb curry, bobotie and yellow rice; unashamedly matching the sweetness of malva pudding or bazaar fudge.

The Hanepoot Jerepigo is made from old Muscat d’Alexandrie bush vines grown in rich Breedekloof alluvial soils. These soils are known for their high water-retention capabilities. Leaf canopies are actively managed to ensure bunches are kept in the shade and away from direct sunlight. Every year the vines yield six to eight tons per hectare.

Grapes are harvested when they are very ripe at 32° Balling, when some berries have already become raisiny. These grapes impart a wonderful honey flavour to the wine. The grapes were crushed and destemmed, and then pumped to rotor tanks and cooled to 10° to 12° C to extend skin contact for as long as possible. The tanks are rotated as frequently as possible to extract more sugar and botrytis character from the berries. The sugar level is tested three times per day to ensure the grapes do not ferment more than 1° Balling. Fermentation is finally stopped by adding wine spirits to the juice. The fortified wine is then stabilised and filtered before bottling.

Du Toitskloof Wines is a Breedekloof producer sourcing most of its grapes from vineyards within 10km of the cellar. With fruit grown across mountain slopes, alluvial soils and rocky sites, the range offers accessible South African wines shaped by regional consistency and everyday table appeal.