2023 Waterkloof Sauvignon blanc

Waterkloof, founded by Frenchman Paul Boutinot, is located in the Helderberg ward, within the Stellenbosch district. The vineyards are situated just a few kilometers from the Atlantic Ocean. Paul and his right-hand man, Christiaan Loots, cultivate organic and biodynamic practices, and the vineyards are only accessed by horses, not tractors. In just a few years, Waterkloof has built a strong reputation. Upon entering the farm, you'll see cows, pigs, sheep, goats, chickens, and horses, which we use for manure, weed control, and many other purposes. The soils are chemical-free and 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 truly expresses the terroir.

The Waterkloof Sauvignon Blanc was born on the southwest-facing, low-yielding, and windy slopes of Schapenberg (overlooking False Bay). Here, the stormy southeasterly (and occasionally northwesterly) winds regularly blow into the vineyards. This not only results in very low yields but also intensifies the flavors, creating a flinty minerality. Here, too, we use only organic and biodynamic winemaking methods, adhering to traditional, sustainable practices in our vineyards to ensure the vines are nourished and in balance. Our soils are chemical-free and maintained healthy by plant extracts, fungi, and bacteria from our own organic compost.

As you drive through the entrance to Waterkloof, you're greeted 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 nourish our soil and cultivate the land. The Waterkloof Sauvignon has been voted Best Sauvignon Blanc many times, and with good reason, as it's a superb wine. The grapes come from a single vineyard located about four kilometers from the sea and are planted at an altitude of between 270 and 300 meters above sea level. The soils are sandstone with medium-sized stones, which aids drainage and moisture retention.

We follow a "less is more" and minimal-intervention winemaking philosophy, and the grapes are tasted regularly to determine optimal ripeness and flavor development before being harvested. The grapes are picked early in the morning while they are still cool, preserving the flavors. Juice extraction from the grape skins is achieved through very gentle pressing, the most delicate method of extracting the juice. After resting for 24 hours at a cool temperature, the juice is transferred to fermentation tanks. We rely solely on naturally occurring wild yeasts to initiate and complete the fermentation process (and this is possible because no chemicals or poisons are used).

All the juice was fermented in used 600-liter oak barrels. After a very slow fermentation process of approximately eight months on its lees, it was aged. This prolonged alcoholic fermentation ensures that the juice is in continuous contact with the yeasts/sediments, giving the wine greater complexity and weight. The Waterkloof Sauvignon is the flagship of Waterkloof. The wine is highly complex, and with every sniff or sip, you taste multiple layers. It is packed with flavor, with notes of lime and stone fruit complemented by a lovely minerality and a hint of fennel. The palate is well-structured and beautifully balanced, with the natural acidity contributing to a long finish. Plenty of texture on the palate with a fine, mineral finish.

FACT: In keeping with the minimal intervention philosophy, Waterkloof Sauvignon Blanc is not protein-stabilized and is only coarsely filtered prior to bottling. This may lead to the formation of tartrate crystals when stored under cold conditions for extended periods. This does not negatively impact the quality or flavor of Waterkloof's flagship wine; the wine can be easily decanted if such crystals appear.