In 1992, the Schmitz family established Hoopenburg Wines, a quality driven, boutique wine farm situated in the Greater Simonsberg wine Ward of Stellenbosch. It is the only Cape farm where 100% of the wine originates from grapes produced by bush vines. Hoopenburg is home to a team of spirited people who bring passion and innovation to the winemaking and selling process.
The winemaker sees his role as one of providing harmony to the vineyard, to capture and enhance the natural balance and quality that come from a great vineyard site, therefore producing world class wines for the consumer of today. Hoopenburg can be found on the Stellenbosch wine route, only 4km off the N1 and only 30 minutes from Cape Town.
The wines at Hoopenburg are made in the vineyard meaning that once the fruit reaches the cellar all the hard work is done. The grapes are transformed into natures nectar with minimal intervention from the winemaker. Very little additives are used in the winemaking process, creating a wine as close to nature as possible. The grapes in this wine come solely from thirteen year old bushes surrounding the cellar.
The grapes were hand picked and hand-tipped directly into the press without any crushing or de-stemming. Pressing of the grapes then took place for three hours, with the juice being naturally settled overnight. The following day a small percentage was put into French Oak barrels, with the majority going into stainless steel tanks. Fermentation took three weeks to finish. The wine was then immediately racked and then left for twelve months on fine lees. The barrel fraction was then blended with the fruity tank component and bottled with a light filtration.
The nose on this wine truly represents the fresh pure fruit of the wine. Lemon, lime and grapefruit with a pinch of cream balance out the nose. The zesty fruit on the nose is also present on the palate, with the 20% barrel fraction coming through nicely on the mid palate. Between the freshness and creaminess of the wine, this Chardonnay is perfectly balanced, simply flowing over the tongue enticing you to take another sip.
The Grapes from this wine are sourced from Paarl
The grapes are harvested by hand and packed into small 20kg cases. The grapes are then transported in the cool morning to the Hoopenburg cellar. The grapes are then hand tipped directly into the press without any crushing or de-stemming. Pressing of the grapes last approx 3 hours with the juice settling naturally overnight. Fermentation takes around three weeks and then immediately racked and left for two months to age on the lees. The wine is then bottled with light filtration.
A refreshing, fragrant summer wine with notes of lychee and kiwi. A good balance of fruit and acidity on the mid-palate with a clean finish
Hoopenburg is one of the Cape's foremost boutique wineries, with wines having gained a widespread reputation for high quality and excellent taste. Their philosophy is simple, “we produce new
age wines in an old world style”.
The grapes for this wine are sourced only from the coolest slopes in the Western Cape, enabling only the best Sauvignon grape flavours to be released into the wine.
The grapes are harvested by hand and packed into small 20kg cases. The grapes were then transported in the cool morning to the cellar where they were hand tipped into the press for a long three hour bunch pressing session. The juice was cold fermented for 3 weeks in stainless steel tanks. Once dry the wine was racked off its ferment lees and aged for a further 6 months before being bottled.
Nose: Fruit driven with loads of freshness and nice sucrosite. Expect granadilla and pear aromas which follow through on the palate. A good balance of fruit and acidity on the mid-palate and a clean finish.
The grapes for this wine come from the oldest Chardonnay block on the farm.
Two pickings were done for this vintage. The bunches were then whole bunch pressed for three hours, settling naturally for 12 hours overnight. Then transferred to French Oak barrels for fermentation. Once completed the wine was aged on full ferment lees for 12 months with no malolactic, minimal battonage and no racking. A barrel selection was then done to make up the blend. 35% new, 30% second fill and 35% third fill.
On the nose this chardonnay is complex and fresh with notes of apricot and citrus with a subtle hint of oak vanilla flavours. On the palate it is round, soft bodied and balanced with a lingering limey texture rounded up with integrated oak.
Hoopenburg is one of the Cape's foremost boutique wineries, with wines having gained a widespread reputation for high quality and excellent taste. Our philosophy is simple, “we produce new age wines in an old world style”. Our integrated textured wine is accessible and fruity, harvested from our immaculate vineyards. The grapes from this wine come solely from 15 year old Hoopenburg bush vines
The grapes were picked at 24, 5° balling. They were de-stemmed but not crushed to preserve the fruit. The grapes were fermented for 3 weeks on the skins before being pressed and laid to rest in French oak barrels - 40% new and the balance went into 2nd and 3rd fill. Here the malolactic fermentation occurred. The wine was lightly fined and filtered before being bottled.
This wine boasts full, well-developed open aromas and flavours combining green pepper, cassis and fresh blackberry fruit with a pleasant meat extract character, probably imparted during the 18 month in second-fill French oak, a gorgeous, tasty, delicate Cabernet combining modern appeal with traditional classicism. Medium-bodied, it’s to be enjoyed with venison, lamb stew, meat pastas or rare beef.
Rigorous fruit selection, small batch fermentation in hand worked open fermentors and soft whole bunch pressing of grapes are just a few of the techniques Neil uses to maximise the quality of Hoopenburg’s vineyards in order to create a product of superior concentration and quality.
The total production of this wine comes solely from the ten year old bush vines on Hoopenburg’s 35 ha farm.
The grapes were harvested and then crushed and de-stemmed. Fermentation lasted sixteen days in stainless steel tanks, pressing occurred on day seventeen, with the wine ageing for twenty months in French Oak barrels (20% new). Minimal filtration was done before being bottled.
The wine has a very delicate nose with wafts of perfume and flowers coming through. A medium bodied palate follows with round but firm tannins lingering on the back of the tongue. Great with meats and pasta, even try with a crab curry.
These grapes were selected from a high lying vineyard overlooking False Bay and the Stellenbosch hills.
The grapes were harvested in the earlier part of the morning to preserve freshness and fruit by the time they reach the cellar. The Pinotage grapes were gently crushed and destemmed into an open fermenter where it was cold macerated for 7 days before fermentations started. It was then pressed and laid down to rest in French Oak barrels for ten months. No racking occurred to limit oxidation. Finally the wine was racked into a tank. No fining occurred and a very coarse filtration was done, so as not to damage the fruit.
Upfront aromas on the nose of strawberries and raspberries with subtle hints of coffee and chocolate. Medium bodied palate, fresh and fruity, along with a very fine grained mid palate tanning.
Rigorous fruit selection, small batch fermentation in hand worked open fermentors and soft whole bunch pressing of grapes are just a few of the techniques they use to maximise the quality of Hoopenburgs’ vineyards in order to create a product of superior concentration and quality.
The fragile Pinot Noir grapes were gently handled and fermented for thirteen days on the skins. The wine was then pressed and laid down to rest in French oak barrels for 12 months. No Racking occurred to limit oxidation. Finally the wine was racked into a tank. No fining occurred and a very course filtration was done, so as not to damage the fruit.
Attractive, bright ruby colour with a forthcoming, fruity nose and palate. Full of strawberry and raspberry flavours balanced by firm acidity and gentle wooding. Full red berry aromas compliment a firm tannin structure supported by delicate oak. An elegant, drinkable medium bodied wine.
The grapes that this wine is produced from come from a single block of 10 year old bush vines on Hoopenburg.
The grapes were fermented on the skins for 3 weeks. The grapes were then pressed off, with the wine going into French oak barrels for malolactic fermentation to occur. Here the wine was aged for 24 months in 2nd and 3rd fill barrels. The wine was then lightly filtered and bottled.
Gorgeous crimson colour, lightly spiced with delicate berry aromas on the nose and palate. The initial mouth feel is quite sumptuous, with this elegant Shiraz finishing long and full. Clean palate, and a fresh fruit driven nose results from a good balance in acidity and rounded tannins.
The grapes for this wine come solely from 15 year old Hoopenburg Bush vines on the farm.
Once picked, the bunches were de-stemmed but not crushed to preserve the fruit. The grapes were fermented for 3 weeks on the skins before being pressed and laid to rest in new French oak barrels for 12 months, then 2nd fill for a further 18 months. Here the malolactic fermentation occurred. The wine was lightly fined and filtered before being bottled.
This Cabernet Sauvignon is rich with flavours of blackcurrants and prunes, with a sprinkling of mixed dry herbs combined with a sleek and elegant structure.
The fruit for the Syrah was selected from the rows of vines that showed the most fruit flavour uniformity. The Mourvèdre and Carignan were selected from bush vines on farms in the Swartland region.
The grapes were de-stemmed, without crushing and tipped into an open tank under carbon dioxide blanket. The grapes were cold soaked for roughly ten days until the natural yeast started to ferment the sugars. The wine finished fermentation on the skins, with punch downs and pump overs four times aday. The wine was then left for a further week on the skins stabilizing the tannins (totalling 30 days) before being pressed directly into barrels. Here the wine underwent malolactic fermentation in 40% new and 60% 2nd and 3rd fill French oak barrels. The wine was aged for 18 months before being blended and bottled with a very coarse filtration
This is a classic Rhône style blend with lots of depth on the palate with spice and black berry on the nose. Mulberries and whiffs of cinnamon, dried herbs and liquorice with very subtle spices in the background. On the palate there’s fruit at first, a structured mid-palate, with lovely elegance, finishing with silky savoury tannins. This wine has a sinewy strength to keep it in perfect shape for +5 years.