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.
Mourvedre is perfect for Waterkloof, with its head in the sun and feet in the sea. So, not one to follow fashion, Paul Boutinot has made it the most planted red grape on this biodynamic farm. Cape Coral Rose has vindicated that decision, promptly proving itself to be one of the finest roses in The Southern Hemisphere, if not The World!
Living soils and a natural approach to winemaking means that each of the single-varietal wines in the Circumstance range is truly defined by the circumstances influencing the chosen varietal and vineyard blocks, including: soil, aspect, altitude and vintage. The Mourvedre vines are dry-farmed, windswept and low-yielding. Production is a miniscule (for rose) 5 tons per hectare.
Grapes were hand harvested followed by a gentle whole-bunch pressing in a horizontal basket press, to extract only the finest juice. No further maceration of the juice with the skins was allowed. The juice was run down via gravity into tank and left to settle naturally for 12 hours. From there the clean juice was racked off to wooden fermenters to start the natural fermentation spontaneously, relying on wild yeasts that occur naturally in the vineyard. The reason why Waterkloof ferment in older wooden fermenters is to ensure a slow ingress of oxygen throughout the process and therefore a longer fermentation without picking-up any oak aromas. The wine was then left on the primary lees to add further complexity before bottling. The wine then spent a minimum of six months on lees. No fining, just a light filtration. The only addition was a small amount of sulphur before bottling.
The delightfully pale-coloured rose shows delicate aromas of pomegranates and raspberries with a prominent flintiness. There's finesse and elegance on the palate with lingering fresh acidity on the finish.
Traditionally the wine is served chilled on its own, but also marries well with spicy, tuna-based sushi.