The wine’s aromatics reflect the terroir in which it is grown, displaying layered notes of leather, spice, smoked savory meatiness, and aromatic fynbos. The palate exhibits vibrant acidity, along with notes of violets and red fruits.
The Mourvèdre component adds complexity with charred baking spices such as cinnamon, clove, and cumin. Refined tannins in the wine serve to balance the acidity and provide texture while allowing the wine to present a more fruit-forward, elegant finish with depth and complexity.
The Mourvèdre component adds complexity with charred baking spices such as cinnamon, clove, and cumin. Refined tannins in the wine serve to balance the acidity and provide texture while allowing the wine to present a more fruit-forward, elegant finish with depth and complexity.
The grapes are hand-harvested, destemmed but not crushed. The whole berries are placed into fermentation vessels to ferment for approximately 14 days. After fermentation, the grapes are pressed, and the wine is transferred to old French oak barrels for malolactic fermentation and ageing.
The blend is made during the first racking at 6 months, with two additional rackings taking place during ageing before bottling.
Winemaker : Mark Le Roux
The blend is made during the first racking at 6 months, with two additional rackings taking place during ageing before bottling.
Winemaker : Mark Le Roux
Waterford Estate is situated in one of the world's most visually arresting pockets of paradise. Nestled in the picturesque Blaauwklippen Valley, in the world-renowned Stellenbosch region, this 120-hectare property boasts ancient citrus groves, rolling lawns, water features and fragrant lavender beds.
