The Waterkloof Estate was founded in 2004, ending Paul Boutinot’s persistent and uncompromising 10 year search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. Located on the south-facing slopes of Schapenberg Hill near Somerset in the Stellenbosch district of the Western Cape’s Coastal Region, Waterkloof shares its magnificent Atlantic views with free-roaming peacocks and other natural fauna and flora attracted to this haven. Certified by Demeter in 2015, their vineyards are of only a few in the Cape to boast official biodynamic approval and status. The estate has 56 hectares under vine and Tim Atkin’s Cape Classification currently ranks Waterkloof as 5th Growth level. With production around 165,000 bottles per year, Waterkloof make “honest wines” from their unique biodynamic coastal site. Respect for nature, traditional winemaking practices and minimal intervention are all key to their success.
The Waterkloof portfolio consists of: Waterkloof, Circumstance, Circle of Life, Seriously Cool and False Bay.
Cinsault has been growing in Southern France for centuries. In the Rhône and Languedoc regions it is primarily used as a supporting agent in red blends, especially Châteauneuf-du-Pape, to add spice and aromatics whilst mellowing out harsh tannins. But perhaps its most important role in wine history took place in South Africa, where in 1925 it was crossed with Pinot Noir by Stellenbosch University Professor A.I. Perold in an attempt to create a unique South African varietal, which today is known as Pinotage. Seriously Cool Cinsault is produced from more than 40 year old bush vines on the cool slopes of the Helderberg region. Older vines are known to have reached optimal balance in growth and production through time. This allows for low yields and ripe fruit with intense flavours. The soils are of decomposed granite origin with medium-sized stones, helping with drainage and moisture retention. Production was approximately 4t/ha.
Waterkloof follow a traditional, minimalistic approach which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed. To achieve this goal, the whole bunches are sorted and via gravity placed in our wooden fermenters trying to keep the berries whole. Alcoholic fermentation starts spontaneously inside the berry from the naturally occurring yeast. After around 5 days of this intracellular fermentation, the grapes are punched down twice daily to ensure 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 to 9 months. This wine expresses the grapes in their purest form and no fining agents were added.
Sourced from 40 and 50 year old bush vines on the Heldeberg’s breezy maritime slopes. Here’s a seaside Cinsault of real character defined by the soils from which it drinks. A hardy variety that thrives on the challenges of the Southern Atlantic setting, Seriously Cool Cinsault is a fine and friendly expression of the Cape’s most under-rated variety. Bright fresh cherry fruits on the nose with a savoury, fynbos finesse. On the palate it has a cranberry freshness and texture with taut acidity and tremendous length. Seriously, it does benefit being cooled to the right temperature (10-12 degrees).
- Additional Information
Name Waterkloof 'Seriously Cool' Cinsault Country South Africa Region Stellenbosch ABV% 12.5% Vintage 2016 Grape Variety 100% Cinsault Size 750ml Dietary Information Suitable for Vegetarians, Suitable for Vegans, Biodynamic