Circumstance Sauvignon Blanc

TASTING NOTE

Crushed laurel on the nose with more than a nuance of residual seaside salt. This has a big and textured palate with stone fruit and fennel hints – it is rich and minerally, showing even a slight rocky quality about it. As bracing as the wind through the vines at Waterkloof.

PRODUCTION

Circumstance Sauvignon Blanc is produced from the windswept southwest facing, low-yielding slopes of Schaapenberg Hill. Strong winds churn up the vineyards regularly. They use Organic and Biodynamic methods based on old world sustainable practices in the vineyards to ensure that the vines are nourished and in balance. Their soils are free of chemicals and are kept healthy by using plant extracts, fungi and bacteria from their home-made compost. These traditional methods ensure a balanced vine with low production and intense flavours. The vineyards are about 5 kilometres from the ocean, and are planted at a height of between 270 and 300 metres above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage and also with moisture retention. The vineyards are an average age of 18 years. Production was approximately 5 t/ha.

Waterkloof has been organic since 2007 and biodynamic since 2009, but 2015 will be remembered as a landmark harvest, as they celebrated their first vintage with certification from Ceres (organic) and Demeter (biodynamic). At Waterkloof, they make honest wines which are true to the unique place in which the grapes are grown. Each of the single varietal wines in the Circumstance range is defined by the circumstances influencing the chosen varietal and vineyard block on this windswept biodynamic farm, including: soil, aspect, altitude and vintage. The Sauvignon Blanc is from a ridge of adjoining blocks with an average age of 18 years, situated 270-300m above sea-level and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting. Whole-bunch pressing then takes place in a basket press for the finest juice. Fermentation takes place spontaneously in old 600 litre barrels with wild yeast and the wine then spends approximately 10 months on the lees before bottling. No additions other than sulphur. Vegan friendly, organic and biodynamic wine. 38 barrels made.

FOOD MATCH

Ideal with fresh oysters or fresh crayfish on the grill. Great with goat's cheese too.