Waterkloof Circle of Life White

Circle of Life White is neither defined by grape varietals, nor indeed a specific block within the vineyard, but instead encapsulates the myriad
soils, aspects, altitudes and grape varieties found on this windswept, biodynamic farm. The windswept vineyard blocks are all, south facing (less sun exposure), 200-350m 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. Production is a miserly 4
tons per hectare. Bunches are picked early in the mornings, when they are still cool, which helps to preserve the flavours. Extracting juice from the grapes
is achieved through whole-bunch pressing in our modern basket press. This is the most delicate way to extract the juice. No additions of enzymes or settling agents were made to the juice. After a settling period of 24 hours, a large proportion of the juice was
destined for co-fermentation. We determined a blend of Sauvignon Blanc and Chenin Blanc prior to fermentation which went into old 600-liter
barrels where it fermented for four months. After the fermentation was completed the blend was racked to a stainless-steel tank to which they added the rest of the Sauvignon Blanc, Chenin Blanc and Semillon. To
have the varietals integrate the wine was left in barrel on the fine lees until its bottling date six months later. This helped to add more complexity and weight to the palate. The wine is produced as naturally as possible, with no additions of acids or enzymes.