Hanepoot

APPEARANCE

ON THE VINE: this late to mid-season ripener has medium to large conical bunches. When ripe, the berries are golden and quite large. Its skin is thin but tough with conspicuous bloom.

 

IN THE GLASS: bright and golden.

SMELL

Muscat, litchi, pineapple, melon, honey and raisins.

TASTE

Sweet and distinctly ‘grapey’.

ORIGIN

As its proper name suggests, Muscat d'Alexandrie is believed to have originated in ancient Egypt where it was cultivated by the Egyptians, the Greeks and the Romans. The Romans spread the variety throughout the Mediterranean, and hence its synonym Muscat Romain.

IN SOUTH AFRICA

Hanepoot was one of the earliest vinous immigrants to the Cape. The origin of its name is uncertain… During the Anglo-Boer War, British soldiers nicknamed it "honeypot", which may have became "hanepoot" in the local vernacular. It was only in the 1920s that Stellenbosch University professor Abraham Perold proved conclusively that Hanepoot and Muscat d'Alexandrie were one and the same. It is perhaps best known in its fortified form as Jerepigo and Muscadel. It is also widely sold as table grapes and used in the production of raisins, grape juice and concentrate. Some cellars use it in their semi-sweet white blends, but in many local vineyards it is being pulled out to make room for noble varieties.

ELSEWHERE IN THE WORLD

Southern France, Spain, Portugal, Italy, Greece, eastern Mediterranean, California and Australia.

BEST EXAMPLES

Portugal’s Moscatel de Setúbal and Italy's Moscato di Pantelleria. From South Africa: Botha, Brandvlei, Du Preez, Du Toitskloof.

AGEING POTENTIAL

Up to 20 years as a fortified wine, possibly longer.

SERVING TEMPERATURE

Between 8° and 10° C.