A delightfully pale colored rosé. Delicate, fresh red berry aromas, especially pomegranate and raspberries, combined with a flinty note are prominent on the nose. The palate shows lovely acidity and elegance with a lingering aftertaste. Traditionally, the wine is served chilled on its own, but also marries well with the combination of spicy, tuna-based sushi and soya sauce.
Grapes were hand harvested and hand sorted, followed by a gentle whole bunch pressing in new horizontal basket press, to extract only the finest juice. No further maceration of the juice with the skins was allowed, nor the addition of extraction enzymes or settling agents, which resulted in a very light salmon color rosé.
The juice was run down via gravity into tank and left to settle naturally for 12 hours. From there, they racked the clean juice off to wooden fermenters to start the fermentation spontaneously, relying on wild yeasts that occur naturally in the vineyard. The reason why they ferment in older wooden fermenters is to ensure a slow ingress of oxygen throughout the process and therefore a longer fermentation without picking up any oak aromas.
The wine was then left on the primary lees for an extended period to add further complexity before bottling.
Winemaker : Nadia Barnard
The juice was run down via gravity into tank and left to settle naturally for 12 hours. From there, they racked the clean juice off to wooden fermenters to start the fermentation spontaneously, relying on wild yeasts that occur naturally in the vineyard. The reason why they ferment in older wooden fermenters is to ensure a slow ingress of oxygen throughout the process and therefore a longer fermentation without picking up any oak aromas.
The wine was then left on the primary lees for an extended period to add further complexity before bottling.
Winemaker : Nadia Barnard
Waterkloof is located on the southwest facing, low-yielding and windswept slopes of Schapenberg (overlooking False Bay). Here the blustery southeastern (and sometimes the northwest wind as well) churns up the vineyards with regularity. This not only allows for a very low yield, but the flavors intensify a flinty minerality.
We use organic and biodynamic winemaking methods and adhere to Old World, sustainable practices in our vineyards to ensure that the vines are nourished and in balance. Our soils are free of chemicals and are kept healthy by using plant extracts, fungi, and bacteria from our own organic compost.
The two single vineyard blocks which we used are about four kilometers from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage and moisture retention. The vineyards are 20 years old.
We use organic and biodynamic winemaking methods and adhere to Old World, sustainable practices in our vineyards to ensure that the vines are nourished and in balance. Our soils are free of chemicals and are kept healthy by using plant extracts, fungi, and bacteria from our own organic compost.
The two single vineyard blocks which we used are about four kilometers from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage and moisture retention. The vineyards are 20 years old.
