The Wonder of Waterkloof

As a fledgling wineling, there are a number of farms that One hears wonderful things of. Farms that just must be visited. Waterkloof ranks amongst those.


WHITE:

• Waterkloof Sauvignon Blanc (2014): Cream crackers & green gummy sweets, smooth & soft, light, pith
• Waterkloof Chenin Blanc (2012):  10 months on new French oak. Green jam, rye honey, soft, caramelized honeycomb, white peaches, tinkling sweetness.
• Waterkloof Viognier (2012): 2 months in barrel. Rye, jasmine, brown bread toast, soft & light mousse, lurking lanolin
• Circle of Life White (2012): Sauvignon Blanc, Chenin Blanc, Semillon. Slight curry spice, marzipan, light, slight lime-iness.

RED:

• Waterkloof Cinsault (2013): Red & black Wine Gums, Mary Poppins strawberry medicine, powder puffs, creamy, slight tannin, deep spice.
• Waterkloof Cabernet Franc (2012): 20 months in new French oak. Raspberry jam & crème brulee sugar, wispy richness.

Where The Water Flows

WATERKLOOF

There are times when one has the pleasure of meeting a wine that would pair with just about anything – this tasting in particular held a wine that would match “ribs, body parts & spaghetti Bolognese” – how very versatile!

WHITE:

• Circumstance Sauvignon Blanc (2013): 3 – 4 months to ferment (vs std of 1 -2 weeks), natural ferment partially in tank, partially in barrel, hand picked, whole bunch press. Lime & flint, lime zest, lime marmalade with a sprinkling of sugar, orange rind, sour Jelly Tots.

• Circle of Life (2011): Sauvignon Blanc, Chenin, Chardonany & Semillon, 50% barrel ferment, bottled for 1 year to integrate, 600l barrels. Honey & orange jam on crumpets, dried apricot, smokey grilled caramelized orange & apricot, Mr Bennett. (**)

ROSE:

• Circumstance “Cape Coral” Mourvedre (2013): Whole bunch press, 5 – 6 months on lees. Rose Sparkles, slightly salted watermelon, hint of Marmite, melted Marmite with butter

RED:

• Circumstance “Seriously Cool” Cinsault (2012): 45 year old bush vines, name refers to the serious palate & cool climate, 1^st vintage produced, wooden fermenters vs barrels, basket press. Cherry squashed in sand, cherry jam, cherry gummy bears, Velcro tannins, slight bitterness, pretty ginger biscuits.

• Peacock Ridge Cabernet Sauvignon (2011): Wooden fermenter. Sweet cherry syrup jam with a spritz of nutmeg, cherry mince pies, shot silk velvet, could be cold.

• Circle of Life (2009): Cab Sauv, Cab Franc, Merlot, Petit Verdot, Shiraz, Mourvedre, Grenache, Cinsault. Tinned strawberries, velvety, baked strawberry jam with cream in mince pie pastry & nutmeg.

Notes:

• Farm is organic & biodynamic
• Use horses to plough vs tractors – each horse has 600kg of pulling power. The soil is not compressed by the weight of the tractors & the roots can grow deeper (5m vs 1m)
• Screw cap with whack = no oxygen
• Leave airspace in bottles for CO2 levels & expansion (heat)
• Peacock Ridge is a food-driven range
• Cinsault was most widely planted grape in SA until 2009 (now Chenin)
• Cinsault = Poor man’s Pinot Noir
• “Female winemakers produce more elegant wines”
• Rose is made from Mourvedre – bigger berries = less skin contact & tannins
• “Show the consumer in the bottle what you tasted in the vineyards”
• Cows are sacred in India because their hooves and horns keep energy in
• 500 Preparate = Nettle, camomile, dandelion tea, egg shells, manure, volcanic ash.