Once you submit the form, a Hazendal representative will be in touch with you directly.

accommodation

Enquiry details

arrival_date

departure_date

flexible_dates

adults

children

first_name

last_name

email

phone

agree_newsletter

Personal details

message

stay enquiry

interested_in

date

number_of_adults

number_of_children

wine enquiry

leisure sports enquiry

occasion_celebrating

preferred_venue

time

celebrations & events enquiry

spa enquiry

occasion

yacht enquiry

enquiry_type

general enquiry

Hazendal Wine Estate is proud to launch the Artist Series | Limited Edition label. Under the curatorial vision of Khanyisile Mbongwa, the Estate commissioned renowned South African artist, Athi-Patra Ruga, to create the original artwork for the label of the Prestige Brut Cap Classique 2017.
Technical Information
pH: &nbsp;3.07 | TA: &nbsp;7.5 g/ℓ | RS: &nbsp;2.2 g/ℓ | Alc: 12.67 %
&nbsp;
Varieties
62% Chardonnay | 38% Pinot Noir
Vintage
The 2017 Stellenbosch vintage faced severe drought, with minimal rainfall stressing younger vines. Despite smaller yields, quality was high, producing concentrated, elegant wines. Cooler temperatures aided phenolic ripeness at lower sugar levels, yielding vibrant whites and refined reds with bright fruit and balanced acidity.
Tasting Note
Immediately attractive with a punchy label designed by South African artist Athi-Patra Ruga, the first in the Stellenbosch estate&rsquo;s &lsquo;limited-edition artist series&rsquo;. The vibrant packaging hints to the bottle&rsquo;s energetic contents. An intense, charged nose of lemon blossom, lime, caramelised ginger spooling into butter and biscuits from seven years on the lees. From chardonnay, and 38% pinot noir, the latter adding brushstrokes of red apple, plum skin to the aromatic tones. The palate is fresh, focused and beautifully dry; disgorged in 2024 with zero dosage, the long-lees ageing imbues all the necessary richness, as well as shapes a fine, well-integrated bubble. Tapering to a bone-dry, precise finish, a rush of clementine, citrus fruit resonates in its echo. Fresh, with plenty more tertiary development to come this will age gracefully for a number of years. Drink to 2030.
Vinification
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 (3oc) and processed the following day. The bunches go directly into the press after a light sorting. Traditional light whole-bunch pressing allows for optimum extraction of fresh juice without harsh unwanted phenolics. The juice is pressed off to a stainless-steel tank. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for inoculation. A Cold Fermentation and Malo Lactic Fermentation takes place. The base wine is then inoculated for the second fermentation in the bottle where the fine mousse develops. This wine spent 7 years on the lees before disgorging.
Food Pairing
Limited Edition Cap Classique &ndash; Perfect as is for an appetizer, or pair with fresh salads, lights seafood dishes and creamy pasta

Artist Series | Limited Edition 2024 Cap Classique

Hazendal Vodka &amp; Spirits
&nbsp;
Created from the finest South African grapes, the spirit is distilled 3 times in a copper pot-still in the heart of the Bottelary Hills region in Stellenbosch. It&rsquo;s truly unparalleled &ndash; offering you a taste experience that is inspiringly elegant and uniquely different. This is done by a master distiller and the winemaker to ensure the quality and balance of the final product is perfect.
&nbsp;
It all starts with the production of high-quality Stellenbosch wine that is made from grapes on the Bottelary hills. The grapes are harvested at a very specific sugar level to produce a neutral base wine.
This base wine is then distilled to a 92% ABV Neutral Grape Spirit in a Pot-Still and Column Craft Still, before being filtered and bottled at 43% ABV.
&nbsp;
Black &ldquo;Vodka&rdquo; Spirit Aperitif
&nbsp;
The Black &ldquo;Vodka&rdquo; is a charcoal infused spirit. The process is the same as the other spirits but by adding a specific concentration Charcoal, it turns black. The sugar that is added balances the unique taste of this great product.
On the nose you pickup roasted coffee beans
On the pallet there is aniseed, coffee and even caramel aromas.
How to taste the spirits: Take a small sip and leave it on your tongue for about 5 seconds. This will cause a bit of the alcohol to evaporate and the flavours to arise. Swallow the spirit and focus on the aftertaste. Repeat if needed.
 Enjoy over Ice (on the rocks) or with soda water. Keep Spirits in the fridge and serve cold.

Hazendal Black Vodka 2023

Technical Information
Alcohol 12.5% Vol | Total Acidity 5.5 g/l | PH Level 3.4 pH | Residual Sugar 1.1 g/l
Vintage 
The 2024/2025 season had a cold wet winter, a cool spring rain and sufficient soil moisture levels. This indicated we would have a late start to harvest season. We experienced less stress and no disease pressure in our vineyards. We had two hot days over December but the vineyards were resilient and showed no signs of heat stress. A warm ripening period ensued with greater diurnal shifts resulting in a classic vintage that shows great promise of exceptional quality and ageability.
Tasting Note
Seashell pink. Aromatics open with fresh strawberry, white peach, a hint of white cranberry, and the clean purity of wet stone&mdash;all carried by the transparent, ethereal fruit character of the Bottelary&rsquo;s unique, light soils. On the palate, crunchy pink grapefruit and mixed berries lead to a core of deep raspberry and tangy acidity. Understated, with a stony texture and a pure, limpid structure; a fine thread of white pepper spice lifts and sculpts, leading to a bone-dry, precise finish.
Vinification
Careful bunch selection was carried out in the vineyard. Batch picking at different ripeness and flavour levels. Pinot Noir grapes were wholebunch pressed, settled overnight and then allowed to ferment in stainless steel tanks to preserve freshness. One batch was picked and left on the skins before pressing for extraction of flavour and colour. This wine went through secondary fermentation for added aromatic complexity and texture. Food Pairings
Ros&eacute; &ndash; tuna or duck breast, light pastas, charcuterie

Hazendal Bottelary Hills Rosé 2025

Technical Information
Alcohol 13.5% Vol | Total Acidity 5.9 g/l | PH Level 3.27 pH | Residual Sugar 3.7 g/l
Vintage 
The 2024/2025 season had a cold wet winter, a cool spring rain and sufficient soil moisture levels. This indicated we would have a late start to harvest season. We experienced less stress and no disease pressure in our vineyards. We had two hot days over December but the vineyards were resilient and showed no signs of heat stress. A warm ripening period ensued with greater diurnal shifts resulting in a classic vintage that shows great promise of exceptional quality and ageability..
Tasting Note
Monastic, fizz of ozone and flint. Luminous white curves, gilded in clementine, citron open in an expansive sweep, running in juices of crushed limes. Mineral tension and snappy acidity support a soft, stone-fruited core. Resonant, poised, and quietly electric.
Vinification
The Sauvignon Blanc was hand harvested and batch picked with four passes through the vineyard. The grapes were whole bunch pressed and treated oxidatively, while 14% fermented on skins (skin-contact) with indigenous yeast, allowing for a natural fermentation. 21% fermented and aged in seasoned 500-litre French oak barrels. 65% of the juice was fermented &amp; aged in concrete, 14% aged in stainless steel tanks allowing for the preservation of the natural integrity of the fruit. The wine underwent partial malolactic fermentation and was then blended and bottled after being aged for 9 months.

Hazendal Bottelary Hills Sauvignon Blanc 2025

Technical Information
Alcohol 13.5% Vol | Total Acidity 5.1 g/l | PH Level 3.8 pH | Residual Sugar 1.2 g/l
Vintage 
The 2024/2025 season had a cold wet winter, a cool spring rain and sufficient soil moisture levels. This indicated we would have a late start to harvest season. We experienced less stress and no disease pressure in our vineyards. We had two hot days over December but the vineyards were resilient and showed no signs of heat stress. A warm ripening period ensued with greater diurnal shifts resulting in a classic vintage that shows great promise of exceptional quality and ageability.
Tasting Note
Bright crimson. Youthful aromatics of mulberries, blueberries floated with jasmine, white pepper trimmed in a sappy, herbal edge. Pomegranate and red-fruited zip carry through on the palate, long and lightly spicy. The tannins are smooth yet firm with tactile grip, sharpened by a bright line of blood-orange freshness. Energetic, vivid, expressive.
Vinification
The Syrah was hand harvested and batch picked with seven passes through the vineyard. The grapes were transferred into open top fermenters where 22% were whole bunch fermented with indigenous yeast, allowing for a natural fermentation. After fermentation, the wine was left on the skins for one to two weeks and then pressed. The wines were matured for 9 months in seasoned 500-litre French oak barrels (60%) and concrete tanks (40%) where it underwent malolactic conversion. The wine was then blended and bottled for release.

Hazendal Bottelary Hills Syrah 2025

Colour:&nbsp;Dark ruby
Aroma and Palate:&nbsp;Rich and deep aromas of bramble, blackcurrant, black cherry, and capsicum meet the nose with subtle hints of sticky toffee. The palate is lush with the black fruit flavours following through and rounding off with tobacco and star anise. Textured finish with velvety tannins.
pH:&nbsp;3.62
TA:&nbsp;6 g/l
R S:&nbsp;3.6 g/l
Alc:&nbsp;14.1%
Varieties:&nbsp;100% Cabernet Sauvignon.
Oak:&nbsp;100% was aged in French Oak (50% new oak, remainder in Flexcubes with the oak component of a 2nd fill barrel)
Ageing Potential:&nbsp;Enjoy now or keep till 10 years from vintage.
Food Pairing:&nbsp;Rare to medium rare rump or rib-eye with crispy golden potatoes and buttered asparagus.
Terroir:
The Cabernet Sauvignon grapes are sourced from 3 different sites in the Bottelary Hills which are extremely diverse in terms of terroir. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of micro-climates. These different conditions in turn yield a diversity of fruit characters and when blended, makes a more complex wine.
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. 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.
Vinification:
The grapes were hand harvested in small crates in the early hours of the morning to keep the grapes cool and preserve fresh fruity flavours. Grapes are cooled further overnight in our on-site cold room (3&deg;C) and processed the following day. Bunch and berry sorting is practiced making sure only the best grapes are used in our wines. A very soft destemming action gently rolls intact berries off the stems, preventing the extraction of harsh unwanted phenolics.
The Cabernet Sauvignon grapes were de-stemmed to a stainless-steel tank for a maceration period of 1-2 weeks. Once spontaneous fermentation sets in, the tank is inoculated with yeast. Pump-overs were done 3-4times a day during fermentation. Post Fermentation, the wine was drained off the skins and lightly pressed with our inert Nitrogen Press.
The wine was pressed to steel tank and after settling, racked to 500L French Oak Barrels where Malo-Lactic Fermentation took place. The wines were racked and returned once after MLF and then once more during the ageing period. Each block is kept separate during the vinification and ageing process and final blending takes place just before bottling.

Hazendal Cabernet Sauvignon 2020

Aroma and Palate
The nose is complex, yet subtle and refined. Floral notes of elderflower and citrus blossom are followed by pineapple, mango, Cape gooseberry, fresh nutmeg, almond, vanilla, and honey. A medium-bodied wine with a refreshing acidity. Buttery brioche precedes a creamy texture with an enduring finish.
Technical Information:
pH: 3.49 | TA: 5.4 g/ℓ | RS: 2.8 g/ℓ | Alc:&nbsp;13.28%
Varieties:&nbsp;
100% Chardonnay
Oak:
100% of the wine was aged in 500L French Oak Barrels (50% New Oak, the remainder 2nd fill).
Ageing potential:&nbsp;
Enjoyable now, or up to 10 years from harvest.
Food Pairing:&nbsp;
Fish and seafood dishes, clams, mussels, flaky white fish, and salmon
Terroir:
Grapes for the Chardonnay is sourced from more than one vineyard in the Bottelary Hills, which are extremely diverse in terms of terroir, to create complexity. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of microclimates. 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. 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.
Vinification:
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&deg;C) and processed the following day. Bunch and berry sorting is practiced, making sure only the best grapes are used. The grapes are softly rolled off the stems, preventing the extraction of unwanted harsh phenolics.
The Grapes are transferred to our inert Nitrogen press where it cold soaks overnight and the juice is pressed off the next morning. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for inception of primary fermentation.
The wines were racked and returned once during the ageing period. Each block is kept separate during the vinification and ageing process and final blending takes place just before bottling. 30% Of the wine completed Malo-Lactic Fermentation.

Hazendal Chardonnay 2020

Aroma and Palate:
Prominent bursts of apricot and lemon are accompanied by spicy notes of ginger and nutmeg. The nose culminates in whiffs of buttery toast and macadamia nut. A rich style of Chenin Blanc with a lively acidity ending in a creamy finish.
Colour: Medium Lemon
Technical Information:
pH: 3.4 | TA: 5.3 g/ℓ | RS: 1.7 g/ℓ | Alc:&nbsp;13.64%
Varieties:
100% Chenin Blanc
Oak:
70% of the wine was fermented and matured in a combination of French and Hungarian 500L oak barrels (50% new, 50% Second Fill) for a period of nine months, while the balance was fermented and aged in stainless steel tanks. The wines are kept on the lees up to the stage of blending before bottling.
Ageing potential:&nbsp;
Enjoyable now or up to 10 years from harvest.
Terroir:
Grapes for the Chenin Blanc is sourced from more than one vineyard in the Bottelary Hills, which are extremely diverse in terms of terroir, to create complexity. A wide variety of different slopes, aspects, elevation above sea level, soils, and the influence of both the False Bay to the south, and the cold Atlantic in the west, make for a very intricate array of microclimates. 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. 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.
Vinification:
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&deg;C) and processed the following day. Bunch and berry sorting is practiced, making sure only the best grapes are used. The grapes are softly rolled off the stems, preventing the extraction of unwanted harsh phenolics.
The Grapes are transferred to our inert Nitrogen press where it cold soaks overnight and the juice is pressed off the next morning. Settling takes place over 2 days and the clear juice is racked off to a stainless-steel tank for inception of primary fermentation.
Food Pairing:&nbsp;
Crackling pork belly with a nectarine chutney on creamed mashed potatoes.

Hazendal Chenin Blanc 2019

Hazendal Vodka &amp; Spirits
&nbsp;
Created from the finest South African grapes, the spirit is distilled 3 times in a copper pot-still in the heart of the Bottelary Hills region in Stellenbosch. It&rsquo;s truly unparalleled &ndash; offering you a taste experience that is inspiringly elegant and uniquely different. This is done by a master distiller and the winemaker to ensure the quality and balance of the final product is perfect.
It all starts with the production of high-quality Stellenbosch wine that is made from grapes on the Bottelary hills. The grapes are harvested at a very specific sugar level to produce a neutral base wine.
This base wine is then distilled to a 92% ABV Neutral Grape Spirit in a Pot-Still and Column Craft Still, before being filtered and bottled at 43% ABV.
Citrus Spirit Aperitif
The Citrus Aperitif was infused with actual fruit. The fruit that was used was Lemons and Lime. The fruit pulp was placed in the pot during the distilling process. The extracted flavours are embedded in the spirit.
On the nose there is lemon zest and grapefruit notes.
On the pallet the Lime comes through with a bit om Lemon grass flavour. Reminds me of lemon drop sweets. How to taste the spirits:
Take a small sip and leave it on your tongue for about 5 seconds. This will cause a bit of the alcohol to evaporate and the flavours to arise. Swallow the spirit and focus on the aftertaste. Repeat if needed. Enjoy over Ice (on the rocks) or with soda water. Keep Spirits in the fridge and serve cold.

Hazendal Citrus Vodka 2023

Shop Wines

I agree to sign up to the Hazendal Wine Estate Newsletter and Marketing Material

home

I agree to sign up to newsletter and marketing material

Shop Wines123

Home 

at Hazendal

WHAT'S ON

Home

The Hazendal Hotel delivers a contemporary luxury experience for discerning travellers to the Cape winelands and compliments the Estate's exciting offerings of culinary, cultural, outdoor and leisure attractions.

Luxury Room

The Hotel's flagship suite offers unforgettable luxury in the Cape winelands, with a spacious 122 square metres of living space.

Presidential Suite

Punctual adipisicing, essential lovely queen tempor eiusmod irure  unctual adipisicing, essential lovely queen tempor ei Punctual adipisicing, essential lovely queen tempor eiusmod irure  unctual adipisicing, essential lovely.

shop wine