The Chenin Blanc is from a windswept, south-facing (less sun exposure) block 200-50m above and a mere 2 miles from The Atlantic. Production is a miserly 5 tons per hectare. Waterkloof follow 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 liter 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 7 months to complete, after which the wine was left on the gross less for a further 3 months. No battonage, no additions of acid or enzymes during the winemaking process, only a small addition of sulphur as a preservative and a light filtration prior to bottling.
The new 2025 may be their best yet, from a stellar vintage, the team at Waterkloof are super happy with all the 2025 whites. They have such precision, focus, a depth of fruit, with great acidity.
The nose is clean and precise, gently honeyed with complex aromas of white flowers, preserved lemons and a hint of fennel. Ripe and creamy on the palate with citrus and apricot fruit and a textural minerality. Good palate weight and concentration backed by a streak of taut acidity leading to a complex, lingering finish. This new 2025 is the best yet!
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