Pinot Nouveau

Beef, Veal, Game (deer, venison), Poultry

The destemmed portion of the batch was inoculated immediately upon entering the fermenter. This was done to kick the fermentation process off as soon as possible to ensure the constant presence of CO2 in the fermenter. The constant feed of CO2 created an environment in which the remaining portion of whole bunches could undergo carbonic maceration. Once the alcoholic fermentation reached 33% of completion, the wine was aerated twice a day for two days. Then at 66% of completion, we pressed and let the wine finish its fermentation in stainless steel tank with temperatures not exceeding 18°C.

Hasher Family Estate is a family-owned farm in South Africa’s sought after Upper Hemel-en-Aarde Valley. Founded by the Herten-Haspeslagh family, the farm represents the coming together of centuries of European farming heritage with a lifelong passion for Africa. Run by a young and passionate team, the farm proudly produces exceptional wines that celebrate the cool maritime climate and unique soil the area has become known for.