Circumstance Sauvignon Blanc is often described as The Pouilly Fumé of Stellenbosch. Stunning!

Crushed laurel on the nose with more than a nuance of residual seaside salt. This has a big and textured palate – it is rich and minerally, showing even a slight rocky quality about it. As bracing as the wind through the vines at Waterkloof.

Wines from the Waterkloof Estate emphasise restraint, elegance and a strong mineral character due to the vineyards’ exposed position on the upper slopes of the famed Schaapenberg Mountain. High above False Bay the Waterkloof vineyards face directly onto the Atlantic Ocean at the southern limit of the Stellenbosch wine region. This very special site with its strong maritime influence, steep aspect and unique soil profile allows for the production of truly fine wines. The winemaking and viticultural team led by Werner Engelbrecht follow natural winemaking methods with minimal intervention, including the use of open-top fermenters, whole bunch pressing, wild yeast fermentation, extended fermentation periods and extra lees contact to maximise the terroir character. Since the first vintage in 2005 the estate has garnered widespread praise and many awards, producing some of South Africa’s best and most sought after Sauvignon and Merlot based wines. Waterkloof has also been at the forefront of innovation producing South Africa’s first iconic rosé (Cape Coral). Wines under the Peacock Ridge label are produced from the lower more protected slopes and are rounder with greater generosity and a more forward style.

Vines are grown on sandstone soils with a high percentage of medium sized rock mixed with clay. It has very good water retention capabilities and the stones provide excellent drainage. Very intensive vineyard practices are carried out, with pruning and excess shoots suckered at least 3 times during growing season. This ensures that no greenharvest is needed except for weak shoots. All grapes are removed from weak shoots that does not have the required lenght at veraison. The vineyard is not irrigated and grapes are harvested by hand yielding 3 t/ha.

Grapes are crushed and destemmed, followed by a light pressing. The yield is about 550l/tonne. The wine is settled for 24 hours, no enzymes are added. Juice is racked from the settling tank and innoculated to kick off fermentations (which took place at 15-16 C for 4 weeks. After fermentation the wine was left on primary lees for 1 month. With the addition of sulpher the wine is racked from the primary lees. It then spends another 6 months on the fine lease before blending and bottling takes place.

Ideal with fresh oysters or great with a goat's cheese.