Big and textured with stone fruit and fennel hints, a rich minerality and a slight rocky quality.
Producer Information
Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is perched high up on the windswept Schapenberg, overlooking False Bay and The Atlantic Ocean. Liv
Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is 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 Cellarmaster Nadia
Wine Making
The Sauvignon Blanc is from three windswept, south-facing (less sun exposure) blocks 270-300m above and a mere 2 miles from The Atlantic. The vines are 20 years old and production was a miserly 4 tons
The Sauvignon Blanc is from three windswept, south-facing (less sun exposure) blocks 270-300m above and a mere 2 miles from The Atlantic. The vines are 20 years old and production was a miserly 4 tons per hectare. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then settled naturally for 24 hours. Naturally present wild yeast is employed to ferment the juice, mainly in old 600 litre barrels (90%).
The natural fermentation process took 7-8 months to complete, after which the wine was left on the gross less for another 8 months. There are no added acid or enzymes during the winemaking process, with only a light filtration and a small addition of sulphur added as a preservative prior to bottling.
Tasting Note
Crushed laurel on the nose with more than a nuance of residual seaside salt. This has a big and textured palate with stone fruit and fennel hints – it is rich and minerally, showing even a slight rocky quality about it.
Food Matching
Ideal with fresh oysters and indeed anything from the sea. Great with a goat`s cheese or chicken with a green salad.
Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is 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 Cellarmaster Nadia
Wine Making
The Sauvignon Blanc is from three windswept, south-facing (less sun exposure) blocks 270-300m above and a mere 2 miles from The Atlantic. The vines are 20 years old and production was a miserly 4 tons per hectare. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then settled naturally for 24 hours. Naturally present wild yeast is employed to ferment the juice, mainly in old 600 litre barrels (90%).
The natural fermentation process took 7-8 months to complete, after which the wine was left on the gross less for another 8 months. There are no added acid or enzymes during the winemaking process, with only a light filtration and a small addition of sulphur added as a preservative prior to bottling.
Tasting Note
Crushed laurel on the nose with more than a nuance of residual seaside salt. This has a big and textured palate with stone fruit and fennel hints – it is rich and minerally, showing even a slight rocky quality about it.
Food Matching
Ideal with fresh oysters and indeed anything from the sea. Great with a goat`s cheese or chicken with a green salad.
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