Waterkloof Winery is nestled on the south-facing slopes of Schapenberg overlooking the iconic False Bay.

Waterkloof winery is a modern and audacious winemaking project which came up with its first wine in 2005. Modern means architecture and design, from the cellar, stunning restaurant, to the tasting room.

However, the vineyards and winemaking are rooted in simple, solid old traditions which Paul Boutinot, the owner and founder of the winery, brought with him to South Africa from France. They are practicing biodynamic agriculture. In the cellar, the winemaking techniques are as simple as they were centuries ago: wild yeast, gentle handling of grapes, and minimal intervention. In fact, there is a precise term for this approach “slow winemaking”.

Waterkloof Winery is BWI(Biodiversity and Wine Initiative) accredited which means the grapes are smaller and more concentrated which aids in fruit extraction and allows the wines to age better.

The wines are elegant and breathing purity and authenticity. It comes to mind the moment when tasting Circumstance Cabernet Sauvignon 2015 with a knowledgeable client and the reaction at the first sip being:“…Oh! but this is a wine like our grandfathers used to do, the best of them…” You can’t get a better compliment for such honest winemaking.

False Bay

Named after South Africa's most iconic bay, which frames the country's premium Winelands, False Bay Vineyards was born out of the desire to make "real " wine affordable.

False Bay Vineyards is the second wine project of Paul Boutinot, first being biodynamic Waterkloof Vineyards in Stellenbosch. Paul came to The Western Cape in 1994 with the desire to source and produce quality wine. He did by seeking out and rescue grapes from old, balanced, and under-appreciated vineyards otherwise destined to be lost in large co-operative blends. He transformed these gems with minimal intervention into sustainable wines.

The main goal was to provide the market with affordable wines in the price segment of big cooperatives, yet delivering much more. The increment in value comes from selected old, balanced vineyards in optimal locations. Basically a higher quality of fruit, processed in a different way: wild yeast, minimal intervention, and gentle handling of grapes.

Today the simple recipe remains the same: fantastic coastal fruit, naturally balanced grapes, and wild yeast ferments with additions avoided. Coupled with an expressive and well-thought message on the packaging it attained a large acceptance among wine lovers.