Hillcrest Estate is a boutique winery that vinifies between 40-50 tons of grapes per year. That means our vineyards produce approximately 33 000 bottles of wine, evenly split between white and red wines, making Hillcrest wines unique and highly sort after.
Our vineyards and terroir impact our wines, and so they are carefully looked after throughout the year. Geologically Hillcrest is quite unique, in that our vineyards are strewn with Malmesbury shale, a sedimentary rock formed by magma millions of years ago.
Our vineyards are 110 to 390 meters above sea level and are planted with the varietals that are best suited to the aspect and differing temperatures. Our Sauvignon Blanc is planted on the higher slopes as it enjoys cooler temperatures, whilst the reds are planted lower down, where they benefit from a slightly warmer position.
Hillcrest Estate is situated in close proximity to the Atlantic ocean, which cools our vineyards and allows for a slow ripening period. This, in turn, means our grapes reach full phenolic ripeness whilst maintaining a good acid structure. Resulting in well-balanced wines with pronounced fruit that can be aged for a good period of time.
Hillcrest produces three ranges of wine, The Hillcrest Estate range, Saartjie single vineyard, and Metamorphic range. The entry-level Hillcrest Range comprises of Sauvignon Blanc, Rose, and a lightly oaked red blend. The Saartjie single-vineyard offers a Semillon, Malbec, Cabernet Franc, and Petit Verdot. The flagship or Metamorphic Range includes The Quarry Merlot, The Hornfels a Bordeaux blend, and Atlantic Slopes Sauvignon Blanc.
The Hornfels’ varietal percentages vary from year to year depending on the quality of the blending components. For that reason, The Hornfels is not produced every year, but only in years where the fruit shows exceptional quality. Both the Quarry and Hornfels wines spend 18 months in new and second fill 225L French oak barrels. After blending and a light filtration the wines are bottled and matured for a further 12 months before release.
Before fermentation red grapes are cold soaked to extract maximum colour and varietal flavour. White wines remain on the gross lees for up to 72 hours before cold fermentation is initiated. Different commercial yeasts are used to liberate a variety of fruit flavors to enhance complexity. Red varieties undergo regular juice pump-overs before the start of fermentation. After the malolactic fermentation is complete the wine is racked into new and second fill French Oak barrels for further maturation.
Our wine is for sale at our tasting room on the Estate as well as through our online shop.
Remember to ask about joining our wine club for some great benefits!