Waterkloof's flagship Syrah continues their elegant winemaking style creating a wonderfully plush and nuanced red that has more more in common with the style of France's northern Rhone valley than your typical bold and brash New World Shiraz. Get in the glass and you're greeting by a lifted, expressive, red berry nose with white pepper, dried herbs and lightly smoky notes. It is full and fleshy on the palate with fresh plum and blackberry leading to a layered, savoury finish with fine tannins enveloped by ripe, textured fruit.
Try this with a braised ox-cheek stew.
"Waterkloof are a model of how you can produce world-class, accessible wine sustainably and the quality of the wine speaks for itself. This Syrah is a delight with vivid flavour and food friendly texture. Enjoy with a beef stew."
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.
Hand-picked and hand-sorted. Whole bunch, wild yeast ferment in old, open-top, French oak foudres. Foot-treading and manual punch-downs followed by 24 months ageing in old 600l French oak barrels. No additions other than sulphur. 2784 bottles of 2020 produced.