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Du Toitskloof Hanepoot Jerepigo 750ml


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This item: Du Toitskloof Hanepoot Jerepigo 750ml

2 in stock

Chardonnay for this wine was selected from three areas: Stellenbosch, Elgin Valley and Boschendal Farm, from vineyards planted on well-drained soils. This gives complexity and character to the wine and zesty citrus with ripe tropical fruit flavours come through on the palate.
1 × Nederburg Edelrood 750ml

2 in stock

Frequently Bought Together
Estimated delivery dates: May 24, 2024 - May 29, 2024


Du Toitskloof Hanepoot Jerepigo 750ml.

himmering, brassy gold with lime-green specks. Concentrated mass of crystallised and citrus fruit, intriguing botrytis hints, turning to chocolate orange liqueur on a silky palate. Exceptionally long, fruity aftertaste.


Ideal with all desserts especially ice cream, baked puddings or as an after-dinner drink.

VARIETY : Muscat dAlexandrie [ 100% Muscat d’Alexandrie ]
WINEMAKER : Shawn Thomson, Chris Geldenhuys & Willie Stofberg
WINE OF ORIGIN : Western Cape
ANALYSIS : alc : 15.6 % vol  rs : 210 g/l  pH : 3.42  ta : 4.8 g/l  so2 : 128 mg/l  
type : Fortified  style : Sweet  taste : Fruity  
pack : Bottle  size : 500ml  closure : Cork  


2020 Michelangelo Awards – Double Gold
2019 Veritas Awards – Double Gold

ageing : 

Enjoy now or drink within 50 years of bottling.


in the vineyard : The Muscat d’Alexandrie vineyards providing the grapes for this award-winning Hanepoot Jerepigo contain only bush vines. This cultivar prefers rich alluvial soils known for their high water-retention capabilities. The vineyards yielded six to eight tons per hectare.


about the harvest: The Hanepoot grapes were harvested when very ripe (32° Balling) and some berries had already turned raisiny. These imparted a wonderful honey flavour to the wine.


in the cellar : The grapes were crushed and destemmed, then pumped to rotor tanks and cooled to 10° to 12° C to extend skin contact for as long as possible. The tanks were rotated as frequently as possible to extract more sugar and botrytis character from the berries. The sugar level was tested three times per day to ensure the grapes did not ferment more than 1° Balling. Fermentation was stopped by adding wine spirits to the juice. It was then stabilised and filtered before bottling.