Founded by Paul Boutinot in 2004, Waterkloof is a family-owned, organic, biodynamic and WWF Biodiversity Champion farm perched high up on the windswept Schapenberg, overlooking False Bay and The Atlantic Ocean. Living soils, naturally low yields and a long growing season help provide talented young Cellarmaster Nadia Barnard with naturally balanced grapes that are imbued with a truly defining sense of origin. Those grapes are then transformed into wine with a minimum of intervention. The resulting wines are fine, inimitable and best enjoyed with food.
Waterkloof Circle of Life White 2017
Werner has a hands “nearly off’ mantra, the grapes were whole-bunch pressed in Waterkloof’s new gravitational cellar and fermentation was allowed to occur naturally relying solely on wild yeasts. The wines making up the blend were vinified separately and aged on their primary lees for ten months prior to blending. Some of the components were aged in oak, adding luscious richness and finesse to the wine.
” Bunches are picked early in the mornings, when they are still cool, which helps to preserve the flavours. Extracting juice from the grapes is achieved through whole-bunch pressing in our modern basket press. This is the most delicate way to extract the juice. No additions of enzymes or settling agents were made to the juice.
After a settling period of 24 hours, a large proportion of the juice was destined for co-fermentation. We determined a blend of Sauvignon Blanc and Chenin Blanc prior to fermentation which went into old 600 litre barrels as well as concrete eggs. Ultimately, this allowed for a better integrated and more complete end product. After a very long, natural yeast fermentation of around seven months, the wine was left on the primary lees for an extended period before bottling. This helped to add more complexity and weight to the palate. The wine was then racked to fermentation tank and the final blend was made up, with the addition of extra Sauvignon Blanc, Chenin Blanc and Semillon. The wine then underwent an extended period of bottle ageing before release. We produce the wine as naturally as possible, with no additions of acids or enzymes. The final blend is 69% Chenin Blanc, 24% Sauvignon Blanc and 7% Semillon”