Circle of Life White 2024

Waterkloof, teknisk ark/fact sheet (waterkloofwines.co.za – linket fra waterkloofwines.co.za, hentet 2026-10-18): 2024 Waterkloof Circle of Life White; 72% Sauvignon Blanc, 24% Chenin Blanc, 4% Sémillon; alkohol 13.5%. Producentens noter (engelsk): Fact sheet: IT’S REALLY ALL ABOUT THE VINEYARDS Circle of Life celebrates farming in harmony with nature, telling a story of preserving and regenerating biodiversity, which we feel helps grow healthier and more characterful grapes. In 2008 Waterkloof became one of The Western Cape Wineland’s first WWF (World Wildlife Fund) Conservation Champions. Half of the property is now dedicated to preserving the diverse, indigenous but threatened plant-life that make up one of Earth’s five major Floristic Regions. Of course, it is not only the flora that we help preserve and regenerate on Waterkloof, but also the inextricably connected fauna that play their part in any thriving eco-system, alongside our vines, the soil in which they stand and let’s not forget ourselves, the custodians who farm this land. Since receiving WWF Conservation Champion status, five of our neighbours have followed suit, benefitting this winegrowing hillside still further. The Schapenberg is now the ideal canvas of vineyards upon which to craft this intricately woven tapestry of a blend we call Circle of Life. A film to find out more about Biodiversity on Waterkloof - youtube.com A GENTLE HAND We mainly rely on tasting to determine the optimum flavour development of the grapes. Bunches are hand-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 two blends prior to fermentation one of Sauvignon Blanc and Chenin Blanc as well as a blend of Sauvignon Blanc and Semillon which all went into old 600-liter barrels- from where it was spontaneously fermented for six months. After the fermentation was completed, the blend was racked to a stainless-steel tank to which we added the rest of the Sauvignon Blanc, Chenin Blanc and Semillon. To have the varietals integrate we decided to leave the blend in barrel on the fine lees until its bottling date six months later. This helped to add more complexity and weight to the palate. We produce the wine as naturally as possible, with no additions of acids or enzymes. […]