Living soils and a natural approach to winemaking means that the fine wine crafted from these two adjoining windswept blocks situated 300-320metres above sea-level and a mere 2 miles from The Atlantic, can be said to be somewhat transcendent of sauvignon blanc's usual varietal character and even of the characteristics normally associated with Sauvignon Blancs from South Africa and beyond. This is a truly fine wine. The vines are 21 years old and production was a miserly 3 tons per hectare (one can normally expect 15-20 tons per hectare from sauvignon blanc). Waterkloof follows a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This 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, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into older 600-litre barrels. They do not inoculate the juice with commercially cultivated yeast but allow the wild yeast prevailing in the vineyard to ferment the juice. The natural fermentation process took 6 months to complete and after a further 4 months on lees, only a light filtration was used with no fining taking place. The only addition is a small amount of sulphur before bottling. Vegan-friendly, biodynamic wine. 6 barrels were made and the wine is released only in exceptional vintages. It is capable of ageing for many years and should be aerated before serving with food.