Circumstance Chenin Blanc 2025

Waterkloof, teknisk ark/fact sheet (waterkloofwines.co.za – linket fra waterkloofwines.co.za, hentet 2026-10-18): 2025 Waterkloof Circumstance Chenin Blanc; druer: Chenin Blanc; alkohol 13.5%. Producentens noter (engelsk): Fact sheet: IT’S REALLY ALL ABOUT THE VINEYARDS Circumstance Chenin Blanc is produced from low-yielding, ocean-facing bush vines, situated just 5 kilometers as the crow flies from the Atlantic. These conditions ensure a cooler and longer growing season and allow for ripe fruit with good concentration and higher natural acidity. The soils are of sandstone origin, with medium-sized stones helping with drainage. They also have a very good ability to retain moisture. Production was just 3,5 tons/ha. At Waterkloof, we use regenerative methods based on Old World, sustainable practices in our vineyards to ensure that the vines are nourished, healthy and in balance. Our soils are full of fungi and are kept healthy by using plant extracts, fruit and vegetable waste to make our own organic compost. These vineyard practices, allied with a natural approach to winemaking, give us wines that truly reflect the terroir and the vintage. A GENTLE HAND The winemaking philosophy is the same for all of Waterkloof’s premium white wines. We follow a traditional, minimalistic approach which means that we interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the bottle. All grapes are hand-picked to ensure that only the finest berries are brought to the cellar by our horses. We harvest according to taste and spend most of our time in the vineyards to see how the flavours develop. All grapes are sorted by hand and then whole-bunch pressed in our modern basket press to extract the juice in the gentlest way. The juice is then settled naturally for around 12 hours, after which it is racked from the settling tank into 600-liter barrels. The naturally occurring yeasts or “wild yeasts” are allowed to start the fermentation process. This leads to a longer fermentation process with a slow release of aromas and a more structured palate. The natural fermentation process took 3 months to complete and we then left the wine on the gross lees for a further 6 months. We do not employ battonage nor do we add any acid or enzymes during the winemaking process, with only a light filtration and a small addition of sulphur added as a preservative prior to bottling. AND A FEW PRAYERS TO MOTHER NATURE – 2024/2025 GROWING SEASON The 2025 vintage on the cool slopes of the Schapenberg will be remembered for its poise and precision. […]