Circle of Life White is a carefully crafted blend of classic white grapes. Its Sauvignon Blanc scent is complemented with lime and prickly pear notes. Its Chenin Blanc provides a mineral core and creamy mid-palate, and its Semillon adds texture and depth. Enjoy this medium-bodied white with sashimi of tuna, smoked potato gnocchi, or red snapper.

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.

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Vineyard and Winery

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.