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| Grape | 84% Mourvedre, 9% Syrah, 7% Grenache, Red Blend |
| Style | Dry, Red, Full Bodied, Spice, Black Fruits, Fruit Forward, Food Friendly, Easy Drinking |
| Country | South Africa |
| Region | Wine of Origin Stellenbosch |
| Volume | 75cl |
| ABV | 12.5% |
| Dietary | Vegetarian, Vegan, Sustainable, Practicing Organic, Practicing Biodynamic |
Waterkloof's Circle of Life Red opens with vibrant fruit and crisp acidity, developing into layered fully ripe notes with subtle spice. The wine is structured by elegant tannins and a has a refined, zesty finish. The versatility of this wine makes it an excellent pairing for tomato-based stews, flavoursome red meat dishes and Barbequed foods.
About the Producer
Waterkloof was founded back in 2004 and is a family-owned vineyard using sustainable Organic practices. The vineyards are perched high up on the windswept Schapenberg growing area, overlooking False Bay and the climate moderating Atlantic Ocean. Healthy soils, a naturally low yield and a long growing season help provide Cellarmaster Nadia Barnard with balanced grapes that offer a clear sense of place and terroir. In the winery they are transformed into wines with little intervention resulting in very fine, inimitable and eminently quaffable wines which are often best enjoyed with food.
Vineyard and Winery
Circle of Life Red 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/hectare. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting. Bordeaux varietals are de-stemmed, whilst Rhone varietals are whole bunch pressed. Fermentation takes place spontaneously with wild yeast in large, open-top wooden fermenters with foot-pressing or manual punch-downs 1-2 times per day. The wine is left on skins for 30 days before going through malolactic fermentation in mainly old barrels, then ageing for 20 months in the same vessels. The components are then blended and the wine ages futher in large wooden foudre. No fining, just a light filtration. No additions other than sulphur. Vegan friendly, regenerative wine.
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