Circumstance Cabernet Sauvignon 2021

Waterkloof, teknisk ark/fact sheet (waterkloofwines.co.za – linket fra waterkloofwines.co.za, hentet 2026-10-18): 2021 Waterkloof Circumstance Cabernet Sauvignon; druer: Cabernet Sauvignon; alkohol 14%. Producentens noter (engelsk): Fact sheet: IT’S REALLY ALL ABOUT THE VINEYARDS A cross between Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon is the most famous red wine grape in the world and is celebrated as the king of the reds because of its great structure. With its small, thick-skinned berries, it is rich in colour and tannins. The block used for our Circumstance Cabernet Sauvignon is on the north-west facing slopes of the Schapenberg, at an altitude of about 270 and 300m above sea level and a mere 5 kilometres from the Atlantic Ocean. Strong south-easterly winds help control growth and crop yield. Soils are of decomposed granite origin with fine sand/loam topsoil and medium-size stones, helping with both drainage and moisture retention. Production was approximately 4 tons/ha. At Waterkloof we pride ourselves in not spraying any chemical herbicides or pesticides in our vineyards. We produce our own compost and preparations, which we then distribute by utilising our draught horses, as opposed to heavy tractors. These practices ensure loose soil with more life, where the vines can spread their roots as they please; taking up everything they need from our rich and complex earth. We believe that regenerative farming helps to produce honest, terroir-driven wines that are truly made in the vineyard. A GENTLE HAND We harvest according to taste and spend a lot of our time in the vineyards to see how the flavours develop. Grapes were destemmed, hand sorted and placed into our open-top wooden fermenters via gravity. The natural fermentation started spontaneously- utilising the wild yeasts present on the fruit. A combination of soft punch downs and delistages were used during fermentation to ensure a soft and slow colour and tannin extraction. The wines spent about 32 days on the skins to help integrate the tannins and stabilise the colour. The skins were separated from the juice via gravity flow and gently pressed in a basket press. The wine went through malolactic fermentation in barrel and was then aged in second and third fill French barrels for 25 months. We never fine any of our reds so that the grapes are honestly and purely expressed in the wine. Only sulphur was added and no other additions, such as tartaric acid or enzymes, were allowed. […]