A wonderful example of the Mourvedre grape that really delivers its moreish charm in a sophisticated and very food friendly wine. On the nose you'll be met by ripe, dark blackberry and plum fruit with graphite notes with wild herb and lifted red raspberry aromas. The palate is robust and concentrated with wonderful fruit purity with clove and baking spice hints and plus fresh acidity that balances the the dense yet fine tannins typical of the variety.
Try this with grilled lamb or braised beef cheek.
"Waterkloof are a model of how you can produce world-class, accessible wine sustainably and the quality of the wine speaks for itself. This Mourvedre is delicious and is brilliant versatile choice for the dinner table."
Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is perched high up on the windswept Schapenberg, overlooking False Bay and The Atlantic Ocean. Living soils, naturally low yields and a long growing season help provide talented Cellarmaster Nadia Barnard with naturally balanced grapes that are imbued with a truly defining sense of origin. Those grapes are then transformed into wine with a minimum of intervention.
As well as being ECOCERT certified as organic, and working biodynamically, Waterkloof goes much further than many in its efforts to be a highly sustainable winery. A member of The Integrated Production of Wine Scheme, a voluntary environmental sustainability scheme established by the South African wine industry in 1998, and of The Wine and Agricultural Ethical Trading Association, a multi-stakeholder, non-profit voluntary organisation which actively promotes ethical trade in the wine industry, it is has also been a member of the World Wildlife Fund’s Biodiversity & Wine Initiative from its inception. Through a partnership between the IPW and the BWI, Waterkloof is a WWF Conservation Champion and has in place a formal nature conservation plan.
The Circumstance range is truly defined by the circumstances influencing the chosen varietal and vineyard blocks, including soil, aspect, altitude and vintage. The Mourvèdre comes from two windswept, south-facing blocks 270-300m above and a mere 2 miles from The Atlantic. These factors combine to produce low yields. Mourvèdre is one of the few varietals with enough wind-resistance to plant as bush-vine on Waterkloof. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting. whole-bunch fermentation happens spontaneously with wild yeast in large, open-top wooden fermenters. Manual punch-downs or foot-pressing take place 1-2 times per day and the wine is left on skins for 30 days before going through malolactic fermentation in old 600 litre barrels then ageing for 24 months in the same vessels. No fining, just a light filtration. No additions other than sulphur.