This elegant wine displays aromas of stone fruit, white flowers and a hint of honey. Because of the longer alcoholic fermentation the flavours are well integrated on the palette and ends with a crisp acidity. A seriously good wine!
WATERKLOOF estate was founded in 2004, ending Paul Boutinot’s persistent and uncompromising 10 year search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. Located on the south-facing slopes of Schapenberg Hill near Somerset in the Stellenbosch district of the Western Cape’s Coastal Region, Waterkloof shares its magnificent Atlantic views with free-roaming peacocks and other natural fauna and flora attracted to this haven. Certified by Demeter in 2015, their vineyards are one of only a few in the Cape to boast official biodynamic approval and status. The estate has 56 hectares under vine and Tim Atkin’s Cape Classification currently ranks Waterkloof as 5th Growth level. With production around 165,000 bottles per year, Waterkloof make “honest wines” from their unique biodynamic coastal site. Respect for nature, traditional winemaking practices and minimal intervention are all key to their success. "Time-honoured Traditions, Unique Wines" Waterkloof – created by Paul Boutinot, this majestic and now fully-fledged biodynamic estate perched high on top of the hill overlooking the Western Cape’s False Bay, produces delicately fine wines with a real sense of place.
In The Vineyard
Produced from 40 year old bush vineyards in the Helderberg area. The vineyards are close to the ocean, which ensures a long growing season and allows for ripe fruit with good concentration and a balanced acidity. The soils are of sandstone origin with medium-sized stones, helping with drainage, but which also have a very good ability to retain moisture. Production was approximately 4 t/ha.
In The Winery
The winemaking philosophy for all the premium white wines from Waterkloof is the same. They follow a traditional, minimalistic approach which means that they interfere as little as possible with the winemaking process. It allows the flavours prevalent in that specific vineyard to ultimately express itself in the wine. To achieve this goal all grapes are whole bunch pressed, which ensures that they extract the juice in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into tanks and also 600 litre barrels. They don't inoculate the juice with commercially cultivated yeast, but allow the yeast prevailing in the vineyard to ferment the juice. They also do not add acid or any enzymes during the process. The ferment takes 6 months to complete. Only a light filtration was used prior to bottling.
Great with seafood, pasta, salads, chicken...... just give it a go with anything you want.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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