Heritage Blanc de Noir

Fresh everyday wine for enjoyment on its own or paired with salads and spicy curries.

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.

South-West facing Shiraz vineyard in the Bottelary Hills. Exposed to the cooling influence of both the False Bay to the south, and the cold Atlantic in the west. During the ripening season, cool morning mist rolls into the Bottelary basin from the Atlantic Ocean, cooling the bunches and keeping the morning heat at bay resulting in optimum slow ripening and extended flavour development. The Bottelary area forms part of granitic hills and the reddish- and yellowish- brown soils are highly suited to the production of quality wine grapes. The soils are acidic, have great water retention capabilities and are well drained and gravelly. Soil types include Oakleaf, Tukulu, Hutton and Clovelly. Vineyards in the Bottelary Hills are planted at varying heights from 150m to up to 400m above sea level. All these factors contribute to crafting unique, distinctive wines with a sense of place.

The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve fresh flavours. Grapes are cooled further overnight in our on-site cold room (3°C) and processed the following day. Clusters were Whole bunch pressed in our Inert press to minimize colour extraction, prevent oxidation of flavour compounds, and preserve the fresh primary fruit. Settling takes place over 2 days and the clear juice is racked to a stainless-steel tank for inoculation. Cold Fermentation takes place in steel tank for preservation of the fresh fruity flavours and the wine is left on the lees for 9 months till bottling.