Founded by Paul Boutinot in 2004, Waterkloof is a family-owned farm using organic practices. The farm is perched high up on the windswept Schapenberg, overlooking False Bay and The Atlantic Ocean. Living soils, naturally low yields and a long growing season help provide talented Cellarmaster Nadia Barnard with naturally balanced grapes that are imbued with a truly defining sense of origin. Those grapes are then transformed into wine with a minimum of intervention. The resulting wines are fine, inimitable and best enjoyed with food.

Living soils and a natural approach to winemaking means that each of the single-varietal wines in the Circumstance range is truly defined by the circumstances influencing the chosen varietal and vineyard blocks, including: soil, aspect, altitude and vintage. The Cabernet Sauvignon is from a single, windswept, north-facing (more sun exposure) block 270-300m above and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Production was a miserly 4 tons per hectare. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting.

De-stemming and sorting takes place and fermentation happens spontaneously with wild yeast in large, open-top wooden fermenters. Manual punch-downs or foot-pressing takes place 1-2 times per day and the wine is left on skins for 35 days before going through malolactic fermentation in mainly old barriques then ageing for 20 months in the same vessels. No fining, just a light filtration. No additons other than sulphur.

Try with red meats cooked on the brai (barbeque) or with duck breast with a bit of crispy skin on the side.