Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is perched high up on the windswept Schapenberg, overlooking False Bay and The Atlantic Ocean. Living soils, naturally low yields and a long growing season help provide talented Cellarmaster Nadia Barnard with naturally balanced grapes that are imbued with a truly defining sense of origin. Those grapes are then transformed into wine with a minimum of intervention. The resulting wines are fine, inimitable and best enjoyed with food.

Waterkloof are one of The Western Capes first WWF (World Wildlife Fund) Conservation Champions with a formal conservation plan in place including, amongst myriad regenerative practices: clearing approximately half of this 200 hectare estate of alien invader species and restoring the Capes world-renowned and increasingly rare indigenous flora and fauna. They are a member of The Integrated Production of Wine Scheme, a voluntary environmental sustainability scheme and a member of The Wine and Agricultural Ethical Trading Association, a multi-stakeholder, non-profit voluntary organisation which actively promotes ethical trade in the wine industry.

Water conservation is extremely important at Waterkloof were dry farming practices are used where possible. Only the very young vines are irrigated, when necessary, through a drip-irrigation system. Water from the winery and restaurant is recycled through a natural water treatment system. Very little waste water is released into the municipal system. Cover-crops have been sowed to increase carbon and nitrogen in soils. Rolled flat to hold moisture in soil and supress weeds. Minimal tillage takes place to increase organic matter, reduce soil compaction, increase water holding capacity and prevent erosion. Pests are controlled through biodiversity and release of natural predators as opposed to using pesticides and earthworms are farmed to make extracts for fertilising young vineyards. 300-500 tonnes of compost is produced on site each year in various forms. The farm also uses livestock husbandry for weed control, gentle tillage, fertilising and compost production via their Duroc pigs, Nguni cattle and Angora Goats.

The winery is solar powered with batteries for storage of excess energy. Peroxide is used a cleaning agent in the cellar as it breaks down in water after 15 minutes, leaving no residue. All used boxes, dividers, bottles, screwcaps, plastics, paper and labels are recycled. Old, unused bottles are sold to bottle recyclers who wash and resell them. Lightweight glass used for 95% of wine production.

Visit their YOUTUBE channel (waterkloofwines) for more depth and detail.

Vinification

Seriously Cool Cinsault is crafted from 30 to 35 year old bush-vine vineyards on the outskirts of Stellenbosch. The vineyards are close to the ocean, which ensure a long growing season and allows for ripe fruit with good concentration and a balanced acidity. Production from these grand dames of South African viticultural heritage is a miserly 4 tons/hectare.

Grapes are hand-harvested and brought to the cellar, where the bunches are hand-sorted and fermented whole-bunch in large wooden fermenters. Alcoholic fermentation starts spontaneously inside the berry from the naturally occurring yeast. After around 3 days of this intracellular fermentation the grapes are punched down twice daily with feet to ensure that the berries are broken slowly and softly and not over extracted.The wine is kept on the skins for a minimum of 30 days.

Powered through gravity alone, the wine runs down to a tank below. The remaining berries, fall into the basket press where they are gently pressed. The soft pressing and the free-run are then placed together in second and third fill 600L French oak barrels to finish malolactic fermentation and the wine is then aged for 8 months.

This wine expresses the grapes in their purest form and no fining agents were added. Only sulphur was added and no other additions, such as tartaric acid or enzymes were allowed.

Tasting Notes

A fine and friendly expression of the Capes most under-rated variety. Leading the march for Cinsault’s renaissance in the Cape, Waterkloof give this variety a level of respect it rarely enjoys.

Vibrant red fruits on the nose with a savoury, fynbos finesse. On the palate it has ripe, black cherry fruit offset by cranberry freshness and texture with taut acidity on the finish.

Would pair nicely with duck, pigeon and also a rack of lamb. Lightly chilled it’s a great match with a plate of spicy charcuterie.