Hanepoot Jerepigo

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.

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.