Waterkloof, the arresting ‘cellar in the sky’ outside Somerset West, renowned for its elegant wines, award-winning architecture and passionate commitment to sustainable wine farming, has released the latest 2012 vintage of its flagship Sauvignon Blanc.
Made in an elegantly restrained, edgy style with a strong mineral core, the limited release Waterkloof Sauvignon Blanc is produced only in exceptional vintages and ages gracefully over a number of years. The previous release stems from the 2010 vintage which is a clear indication of the selective manner in which this poised gem is crafted.
Waterkloof’s prime location on the undulating slopes of the Scapenberg – stretching up to 300 meters above sea level and descending to a mere four kilometres from the coastline – is ideally suited to its signature varietal. The estate’s amphitheatre of bio-dynamically farmed vineyards is heavily influenced by cool sea breezes and ideal soil conditions which allow for slower and longer ripening periods, which lend a high natural acidity and remarkable concentrated flavours in the grapes.
The Waterkloof Sauvignon Blanc 2012, which epitomises the estate’s goal in classical refinement, stems from select, single vineyard 17-year old vines on the windswept crest of the Schapenberg.
There the blustering South Easter and North Wester ensure that just a very small crop of only the finest grapes are produced for this cellar pride with flavours intensified to a flinty, mineral character.
In its quest of producing wines of vitality, which have a truly defining sense of origin, Waterkloof firmly believes in minimal intervention winemaking. Not just in the vineyards which are grown organically without chemical pesticides and fertilisers and where healthy vines are produced using the forces of nature which are ever changing and totally unpredictable, but also in the expertly designed cellar where naturally present wild yeast fermentation has carte blanche. They also rely on whole bunch pressing to extract the best juices in the gentlest way.
True to the estate’s slow wine mantra, the Waterkloof Sauvignon Blanc 2012 was in no rush to finish fermentation and the wine spent more than a year in old oak before it was ready for botteling.
The slow natural fermentation added complexity, texture and weight to the palate with notes of citrus and fynbos and green pepper, complementing a fine, mineral core. Balanced acidity adds freshness and focus to this wine, ending with an impressive long finish.
The wine’s pure intensity allows for a more diverse flavour profile making it an exceptional food wine that will age well and a superior choice of leading restaurateurs.
The Waterkloof Sauvignon Blanc 2012 tastes sublime with fresh crayfish on the coals or creamy seafood pasta. This wine is exclusive to the Waterkloof Restaurant and only if you are a Waterkloof Wine Club member, can you buy this exclusive wine at R155 per bottle.