Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.

2014 Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.

2013 Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.

2012 Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.

2011 Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.

2010 Production

Living soils and a natural approach to winemaking means that the wine crafted from these two adjoining windswept blocks situated 300-320 metres above sea-level and just 2 miles from The Atlantic, transcends sauvignon blanc's usual varietal character. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (15-20 tons per hectare is not unusual for sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels for a long, natural fermentation with no addition of yeast. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.