Hazendal is the first destination on the Bottelary-Stellenbosch Wine Route (approaching from Brackenfell), which is fitting given that it was one of the first farms to grow grapes in its day. Hazendal’s wines have long been recognised for their quality and this tradition of excellence continues.
The Hazendal vineyards are relatively small (producing 120-tons) and give rise to premium quality, niche wines. Hazendal’s winemaker and viticulturist, Clarise Sciocatti-Langeveldt, believes that more work should happen in the vineyard than in the cellar. She deliberately does not overwork the wines in order to preserve the flavour and keep the wines as elegant as possible. During harvest, the grapes are cooled down, de-stemmed, crushed and then fermented. Oak contact is kept to a low- to medium-toast and is merely there to introduce freshness.