Wine Waterkloof, Circumstance Seriously Cool Chenin Blanc, 2018
This Chenin Blanc flaunts pronounced aromas of citrus, stone fruit especially pear and also shows off elegant floral notes. The wine has a full and rich mouthfeel because of the longer alcoholic fermentation that keeps the fine lees in suspension. With the combination of concrete eggs and barrels, it gives us a wine that has great structure but also a lovely freshness to it.
Very unique taste and fruity flavors. Easy drinking wine. Crisp and fresh. No wood ageing.
Dusty notes of wet chalk, evocative of rain on wet slate. Full and tight orchard fruits like bruised apple and quince embedded with smoky aniseed noted. Rich and pleasant with a fine acidic finish
A lovely aperitif which also pairs well with light meals, meats and pasta. A very good combination with Asian cuisine.
The Seriously Cool Chenin Blanc is produced from 30-40-year-old bush vine vineyards in the Helderberg and Stellenbosch regions. The Helderberg vineyards are close to the ocean, which ensure a long growing season and allow for ripe fruit with good concentration and balanced acidity. The Stellenbosch block still gets a nice cool breeze through the vineyards but does experience slightly warmer conditions which contribute to the beautiful richness in the wine. The Helderberg soils are of sandstone origin with medium-sized stones, which help with drainage and good moisture retention, whilst the Stellenbosch component is rooted in sandy soils.
A traditional, minimalistic approach which means that they interfere as little as possible with the winemaking process. It allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed in a modern basket press, to extract the juice most gently. The juice is then allowed to settle for 12 hours after which it is racked from the settling tank into concrete eggs and also older 600-litre barrels. We do not inoculate the juice with commercially cultivated yeast but allow the wild yeast prevailing in the vineyard to ferment the juice. We also do not add acid or any enzymes during the process. The natural fermentation process took approximately 5 months to complete after which we left the wine in the barrels and eggs to develop further complexity. Only a light filtration was used before bottling.