2020 Waterkloof Circumstance Cabernet Sauvignon
| Type of Wine | Red |
|---|---|
| Country | South Africa |
| Region | |
| Appellation | Stellenbosch (Appellatie) |
| Winery | |
| Vintage | 2020 |
| Grape | |
| Content (Alc) | 0.75 ltr (14%) |
| Drink window | 2023 - 2030 |
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Backorder Information
It is possible to order this article in backorder. This is possible with items that we can generally have in stock again in 3-5 working days. You can simply order it, but it is important to mention that we only send the order when it is complete.
Description
Waterkloof, founded by Frenchman Paul Boutinot, is located in the Helderberg ward, within the Stellenbosch district. The vineyards are located a few kilometres from the Atlantic Ocean. Paul and his right-hand man, Christiaan Loots, work organically and biodynamically and the vineyards are only accessed by horses, no tractors. In just a few years, Waterkloof has built up a strong reputation. When you drive onto 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 metres, which really expresses the terroir.
A cross between Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon is the most famous red wine grape in the world and is celebrated as the king of red wines for its great structure. With its small, thick-skinned berries, it is rich in colour and tannins. The vineyard used for Circumstance Cabernet Sauvignon is located on the north-western slopes of the Schapenberg, at an altitude of approximately 270 and 300 m above sea level and only 5 kilometres from the Atlantic Ocean. Strong south-easterly winds help to control growth and crop yields. Soils are of decomposed granite origin with fine sand/loam topsoil and medium stones, which help with both drainage and moisture retention. Production was approximately 3 tonnes/ha.
At Waterkloof we pride ourselves on not spraying chemical herbicides or pesticides in our vineyards. We produce our own compost and biodynamic preparations, which we then apply with our workhorses, as opposed to heavy tractors. These practices create loose, more alive soil where the vines can spread their roots at will; taking all they need from our rich and complex soil. We believe that biodynamic farming and winemaking contributes to terroir-driven wines that are truly made in the vineyard.
Harvested to taste, much time is spent in the vineyards to see how the flavours develop. The grapes are destemmed, hand-sorted and gravity-fed into wooden fermenters. Natural fermentation begins spontaneously using the wild yeasts present on the fruit.
During fermentation, punch downs (twice daily) were used to ensure gentle and slow extraction of colour and tannins. The wines are left on the skins for 30 days to help integrate the tannins and stabilise the colour. The skins are separated from the juice by gravity flow. The wine underwent malolactic fermentation in barrel and was then aged for 21 months in new (9%), second and third year French oak.
This Circumstance is a distinctly cool climate Cabernet Sauvignon (Bordeaux!) with prominent notes of red berries, balanced by a hint of cumin. The palate shows great focus with exceptionally refined tannins and great length. This Circumstance Cabernet Sauvignon is a perfect companion for a variety of dishes, such as T-bone steak on the braai (barbecue) or slow-cooked lamb shank.
FACT: In the Tab: Attachment you will find the official fact sheet of this beautiful wine. We will automatically send it to you when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount.
Specifications
| Type of Wine | Red |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Appellation | Stellenbosch (Appellatie) |
| Winery | Waterkloof |
| Grape | Cabernet Sauvignon |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2023 |
| Drinking till | 2030 |
| Alcohol % | 14 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Tasting Profiles | Donker fruit, Droog, Houtgerijpt, Krachtig, Tannines, Vol |
| Drink moments | Barbecue, Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Wijnhuis
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.
These traditional methods, combined with a breezy southwest vineyard, make for a balanced and naturally low yielding vine that produces intense flavours. The vineyards are located about 5 kilometers from the sea and are planted at an altitude between 270 and 300 meters above sea level. The soils are of sandstone origin with medium sized stones, which aid in drainage and also moisture retention. The vineyards are on average 21 years old.
The winemaking philosophy is the same for all of Waterkloof's premium white wines. They follow a traditional, minimalistic approach, which means we interfere with the winemaking process as little as possible. This allows the flavors prevalent in that particular vineyard to be reflected in the wine. To achieve this, all grapes are harvested for taste, hand-picked, hand-sorted and finally pressed whole bunch in a modern press, so that they can extract the purest juice in the gentlest possible way. The juice is then naturally settled for 24 hours. Because no chemicals are sprayed into the vineyard, the wild yeast can be used to ferment the juice in used 600 liter oak barrels. This leads to a longer fermentation process with a slow release of aromas and a more textured palate. The natural fermentation process took 6 months, after which the wine is allowed to mature for another 2-4 months. No acid or enzymes are added during the winemaking process, with just light filtration and a small minimalistic addition of sulfur as a preservative prior to bottling.
Waterkloof, founded by Frenchman Paul Boutinot, is located in the Helderberg ward, within the Stellenbosch district. The vineyards are located a few kilometres from the Atlantic Ocean. Paul and his right-hand man, Christiaan Loots, work organically and biodynamically and the vineyards are only accessed by horses, no tractors. In just a few years, Waterkloof has built up a strong reputation. When you drive onto 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 metres, which really expresses the terroir.
A cross between Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon is the most famous red wine grape in the world and is celebrated as the king of red wines for its great structure. With its small, thick-skinned berries, it is rich in colour and tannins. The vineyard used for Circumstance Cabernet Sauvignon is located on the north-western slopes of the Schapenberg, at an altitude of approximately 270 and 300 m above sea level and only 5 kilometres from the Atlantic Ocean. Strong south-easterly winds help to control growth and crop yields. Soils are of decomposed granite origin with fine sand/loam topsoil and medium stones, which help with both drainage and moisture retention. Production was approximately 3 tonnes/ha.
At Waterkloof we pride ourselves on not spraying chemical herbicides or pesticides in our vineyards. We produce our own compost and biodynamic preparations, which we then apply with our workhorses, as opposed to heavy tractors. These practices create loose, more alive soil where the vines can spread their roots at will; taking all they need from our rich and complex soil. We believe that biodynamic farming and winemaking contributes to terroir-driven wines that are truly made in the vineyard.
Harvested to taste, much time is spent in the vineyards to see how the flavours develop. The grapes are destemmed, hand-sorted and gravity-fed into wooden fermenters. Natural fermentation begins spontaneously using the wild yeasts present on the fruit.
During fermentation, punch downs (twice daily) were used to ensure gentle and slow extraction of colour and tannins. The wines are left on the skins for 30 days to help integrate the tannins and stabilise the colour. The skins are separated from the juice by gravity flow. The wine underwent malolactic fermentation in barrel and was then aged for 21 months in new (9%), second and third year French oak.
This Circumstance is a distinctly cool climate Cabernet Sauvignon (Bordeaux!) with prominent notes of red berries, balanced by a hint of cumin. The palate shows great focus with exceptionally refined tannins and great length. This Circumstance Cabernet Sauvignon is a perfect companion for a variety of dishes, such as T-bone steak on the braai (barbecue) or slow-cooked lamb shank.
FACT: In the Tab: Attachment you will find the official fact sheet of this beautiful wine. We will automatically send it to you when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount.
| Type of Wine | Red |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Appellation | Stellenbosch (Appellatie) |
| Winery | Waterkloof |
| Grape | Cabernet Sauvignon |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2023 |
| Drinking till | 2030 |
| Alcohol % | 14 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Tasting Profiles | Donker fruit, Droog, Houtgerijpt, Krachtig, Tannines, Vol |
| Drink moments | Barbecue, Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
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.
These traditional methods, combined with a breezy southwest vineyard, make for a balanced and naturally low yielding vine that produces intense flavours. The vineyards are located about 5 kilometers from the sea and are planted at an altitude between 270 and 300 meters above sea level. The soils are of sandstone origin with medium sized stones, which aid in drainage and also moisture retention. The vineyards are on average 21 years old.
The winemaking philosophy is the same for all of Waterkloof's premium white wines. They follow a traditional, minimalistic approach, which means we interfere with the winemaking process as little as possible. This allows the flavors prevalent in that particular vineyard to be reflected in the wine. To achieve this, all grapes are harvested for taste, hand-picked, hand-sorted and finally pressed whole bunch in a modern press, so that they can extract the purest juice in the gentlest possible way. The juice is then naturally settled for 24 hours. Because no chemicals are sprayed into the vineyard, the wild yeast can be used to ferment the juice in used 600 liter oak barrels. This leads to a longer fermentation process with a slow release of aromas and a more textured palate. The natural fermentation process took 6 months, after which the wine is allowed to mature for another 2-4 months. No acid or enzymes are added during the winemaking process, with just light filtration and a small minimalistic addition of sulfur as a preservative prior to bottling.