2019 Waterkloof "Circumstance" Cabernet Franc, Stellenbosch, South Africa

ABOUT THIS WINE

Schapenberg (Afikaans for ‘Sheep Mountain’) nestles almost in the centre of the embrace of the Hottentots-Holland and Helderberg mountains. Its highest point is 300 metres above sea level and a scant four kilometres from the False Bay coast. Cabernet Franc ripens earlier than Cabernet Sauvignon, which makes it ideal for the cool slopes of the Helderberg region. The vines are grown on south-west facing slopes of the Schapenberg, Somerset West. The farm is a mere 4km from the Atlantic Ocean, with vines planted at a height of between 240 and 260 meters above sea level. The soils are of decomposed granite origin with medium sized stones, helping with both drainage and moisture retention.  Strong south-easterly winds occur during the growing season, which helps to control growth and crop size. Production was approximately 4 tons/ha. In other words, packed full of flavour!

At Waterkloof, we do not spray herbicides, fungicides or pesticides in our vineyards. We produce our own compost and biodynamic preparations, which we then disperse into the soil by utilising our horses as opposed to heavy tractors. This ensures soil with more life, where the vine can spread its roots as it pleases, taking up everything it needs from this complex soil. The result is honest, terroir-driven wines – a true reflection of our unique vineyard site.

ABOUT THIS PRODUCER

In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheatre of potential, all his experience and intuition told him: THIS IS IT! Waterkloof was born, and the hard work began.

Soon after, Paul was joined by Cellarmaster Werner Engelbrecht and Farm Manager Christiaan Loots and following the wisdom of the Old World experience and soil surveys, they determined which varieties, rootstocks and trellis systems to use. A major new planting and replanting exercise was completed by 2008, with vineyard now covering 53 hectares of the 100 hectare farm. Following logically from these efforts, and as a result of Paul’s experience visiting vineyards and tasting from a range of biodynamic & organic wine producers around the world, it was then decided in 2008 to begin the conversion of Waterkloof to a fully-fledged organic farm with integrated biological farming.

Finally, in 2009 a state-of-the-art gravitational cellar, tasting room and restaurant was constructed on the Schapenberg and Waterkloof began exporting its unique wines around the world.