Carignan

Beef Brisket, Pork Roast, Bresola and Coppa

Malo-Lactic Fermentation took place in 2 x 300L flexcubes, after which only 1 x 500l barrel was matured in second fill French Oak. The wine only underwent a light filtration before bottling.

The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. Bunch sorting as well as berry sorting is practiced to make sure only the best grapes are used in our wines. We make use of a Delta Oscillys De-stemmer with a very soft action. The grapes are rolled off the stems, preventing the extraction of harsh unwanted phenolics. The 750kg of Carignan was de-stemmed to 3 x 300L flexcubes which were placed in the cold room for a maceration period of 2 weeks. Once spontaneous fermentation started, we inoculated with yeast. Post Fermentation, the wine was drained off the skins and lightly pressed by hand.

Hazendal is a heritage farm and wine estate in Stellenbosch. For more than three centuries Hazendal has been a widely recognised Cape Winelands landmark. Nestled in the Bottelary Hills, it has transitioned from a humble grain and livestock operation in the 17th century, into a notable wine producer and premium lifestyle estate. Today, Hazendal offers families, life adventurists and wine and food aficionados, a rare combination of culinary, cultural, educational and outdoor experiences.