Waterkloof Sauvignon Blanc is made from two exposed blocks at the top of the Schapenberg and is only made in excellent vintages. Unusually for the grape variety, it is a wine capable of ageing for many years. You won’t taste another Sauvignon Blanc like it!
 
Production
Living soils and a natural approach to winemaking means that the fine wine crafted from these two adjoining windswept blocks situated 300-320metres above seal-level and a mere 2 miles from The Atlantic, can be said to be somewhat transcendent of sauvignon blanc's usual varietal character and even of the characteristics normally associated with sauvignon blancs from South Africa and beyond. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (one can normally expect 15-20 tons per hectare from sauvignon blanc). Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600 liter barrels. They do not inoculate the juice with commercially cultivated yeast, but allow the wild yeast prevailing in the vineyard to ferment the juice. All of the juice was fermented in old 600-liter barrels. After a very slow fermentation process of approximately 8 months, followed by an extra month on the primary lees, the wine was racked off in preparation for bottling. An extended alcoholic fermentation ensures that the juice is continuously in contact with the gross lees, adding more complexity and weight to the palate. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.