The 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 Vintage_2015, their vineyards are of only a few in the Cape to boast official Bio-dynamic 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 Bio-dynamic coastal site. Respect for nature, traditional winemaking practices and minimal intervention are all key to their success.
The Waterkloof portfolio consists of: Waterkloof, Circumstance, Circle of Life, Seriously Cool and False Bay.
The vines are grown on south-west facing slopes of The Schapenberg, Somerset West. The farm is about 5 kilometers from the sea, with vines planted at a height of between 240 and 260 meters above sea level. The soils are of decomposed granite origin with medium size stones, helping with both drainage and good moisture retention. Strong south-easterly winds occurred during the growing season, which helped to control growth and crop size. The vineyards are 10 years old. Production was approximately 3 tons/ha.
All our grapes our hand-picked, cooled overnight and then processed the following morning. The Cabernet Franc grapes were de-stemmed, hand-sorted so that only the best berries were placed into the wooden fermenters via our winery's gravity-flow system. The alcoholic fermentation started spontaneously by using the natural occurring yeast found on our chemical free vines. Punch downs took place twice a day (not pump-overs) during fermentation to ensure a moderate extraction of colour and tannin. The wine spent a total of 35 days on the skins to help integrate the tannins, resulting in a well-rounded wine. The skins were separated from the juice via gravity-flow and then gently pressed in a basket press. All the wine went through malolactic fermentation in French barrels and was then aged for 20 months. We make the wine as naturally as possible, with no additions of acids or enzymes allowed.
On the nose this is a classic Cabernet Franc with hints of pencil shaving, tomato leaf and lovely red fruits. The mouth feel is long, elegant with a memorable finish. Cabernet Franc's liveliness makes it an excellent food wine. A slow roasted lamb shank rubbed in rosemary would complement this wine exceptionally well.