2020 Waterkloof Sauvignon blanc

Founded by the Frenchman Paul Boutinot, Waterkloof is located in the 'ward' Helderberg, within the Stellenbosch district. The vineyards are located a few kilometers from the Atlantic Ocean. Paul and his right-hand man, Christiaan Loots, work in an organic and biodynamic way and the vineyards are only entered with horses, no tractors. In just a few years, Waterkloof has built up a strong reputation. When you enter the farm you will see the cows, pigs, sheep, goats, chickens and horses that we use for their manure, weed control and many other purposes. The soils are free of chemicals and are kept healthy by using plant extracts, fungi and bacteria from our own natural compost. By healthier soils we mean vines with roots that dig deeper than 5 meters, which really expresses the terroir.

The Waterkloof Sauvignon Blanc was born on the southwestern, low-yielding and windy slopes of the Sheep Mountain (overlooking False Bay). Here the stormy southeast (and sometimes also the northwest wind) regularly blows onto the vineyards. Not only does this make for a very low yield, but the flavors intensify to a flinty minerality. Again, only organic and biodynamic winemaking methods are used and we adhere to ancient, sustainable practices in our vineyards to ensure that the vines are nourished and in balance. Our soils are free of chemicals and are kept healthy by plant extracts, fungi and bacteria from our own organic compost.

As you drive through the entrance to Waterkloof you will be welcomed by working horses, angora goats, sheep, chickens and pigs. These animals are an integral part of Waterkloof's philosophy of always using natural alternatives to feed and cultivate our soil. The Waterkloof Sauvignon has been voted the Best Sauvignon Blanc many times and that is not surprising because it is a great wine. The grapes come from a single vineyard located about four kilometers from the sea and planted at an altitude between 270 and 300 meters above sea level. The soils are sandstone with medium sized stones, which aids in drainage and moisture retention.

They follow a 'less is more', minimal intervention winemaking philosophy and the grapes are regularly tasted to determine optimal ripeness and flavor development before being picked. The grapes are picked early in the morning when they are still cool, so that the flavors are preserved. Extracting juice from the skins of the grapes is achieved by very very gentle pressing. This is the most delicate way to extract the juice. After resting at a cool temperature for 24 hours, the juice is sent to the fermenters. We only rely on naturally occurring, wild yeasts to start and complete the fermentation process (and this is possible because no chemicals/poisons are used).

All the juice was fermented in used 600 liter oak barrels. After a very slow fermentation process of about 8 months on its lees. This prolonged alcoholic fermentation ensures that the juice is in continuous contact with the yeasts / lees, which gives the wine more complexity and weight. The Waterkloof Sauvignon is the Flagship of Waterkloof. The wine is very complex and with every sniff or sip you can taste several layers. It is packed with flavor with notes of lime and stone fruit complemented by a nice minerality and hint of fennel. The taste is well structured and nicely balanced, with the natural acidity contributing to a long finish. Lots of texture on the palate with a fine, mineral finish.

GOOD FACT: In keeping with the philosophy of minimal intervention, the Waterkloof Sauvignon Blanc is not protein stabilized and only coarse filtration is applied prior to bottling. As a result, (tartrate) crystals can form if it is stored under cold conditions for a longer period of time. This has no negative effect on the quality or taste of Waterkloof's flagship product; the wine can be easily decanted when it appears.