The block used for Waterkloof Circumstance Cabernet Sauvignon is located on the northwestern slopes of Schapenberg, at an altitude of approximately 270 and 300 meters above sea level, and only 5 kilometers from the Atlantic Ocean. Strong southeasterly winds help control growth and crop yield. Soils are of decomposed granite origin with fine sandy/loam topsoil and medium-sized stones, which aid both drainage and moisture retention.
This red wine is crafted with a gentle hand by Naida Barnard, winemaker at Waterkloof since 2013. Grapes were destemmed, hand-sorted, and gravity-fed into open-top wooden fermenters. Natural fermentation begins spontaneously, utilizing the wild yeasts present on the fruit. Punchdowns (twice daily) are used during fermentation to ensure gentle and slow color and tannin extraction. The wines remain on the skins for 30 days to help integrate the tannins and stabilize the color. The skins are separated from the juice by gravity flow and gently pressed in a basket press. The wine undergoes malolactic fermentation in barrel and is then aged for 21 months in new (9 percent), second-fill, and third-fill (91 percent) French barrels.
The Waterkloof Circumstance Cabernet Sauvignon boasts intense aromas of ripe red fruit. These notes harmonize beautifully with nuances of graphite. On the palate, this red wine, from vineyards not far from False Bay, is remarkably concentrated, with noticeable yet beautifully integrated tannins.
