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Circumstance Sauvignon Blanc
Vineyards:
Circumstance Sauvignon Blanc is produced from windswept south-west facing, low yielding slopes of Schapenberg Hill. Strong winds churn up the vineyards with regularity. This allows for low production and intense flavors. The vineyards are about four kilometres from the sea, and are planted at a height of between 270 and 300 metres above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage, but also a very good ability to retain moisture. The vineyards are an average age of 11 years. Production was approximately 4 t/ha.
Winemaking:
The Winelands stayed in the grip of winter well into September of 2008. Very good rains during the winter ensured that soil retained enough moisture to sustain the vines through the long growing season. Together with cool weather during spring, it caused vineyards to ripen the grapes later than normal. Cultivars that ripen early to mid season were 2 to 3 weeks later than normal. The long, cool growing season ensured that grapes had a high natural acidity and lots of flavour. Late ripening varietals like Cabernet Sauvignon
ripened on time. The result was a short and very intense harvest which lasted for about 5 weeks
Winemaker's tasting notes:
The 2009 vintage produced a wine with a steely, mineral core and notes of fynbos and greengage. -
Circumstance Cape Coral Mouvedre
Vineyards:
Circumstance Cape Coral Mourvèdre is produced from grapes purchased in the Paarl and Stellenbosch wine growing region, which is characterised by relatively mild winters, and long hot summers. Vines are cultivated under dryland conditions. Planted in cool, deep red soils which provide adequate water for this late ripening variety.
Winemaking:
Grapes were hand-harvested and a gentle whole-bunch pressing extracted only the best juice. No further maceration of the juice with the skins was allowed. The naturally occurring yeast was allowed to ferment the juice at temperatures of 16 to 18 degrees Celsius, which took 13 weeks to complete. It was left on the primary lees for another month to add further complexity before bottling.
Winemaker's tasting notes:
A serious, dry Cape rosé with a herby, spicy character. Elegant and fresh red fruit flavours allow for immediate appeal. The delicate, pale Cape Coral Mourvèdre is reminiscent of the rosés from Bandol in the South of France. The delicate fruit on the palate ends with a tight, dry finish. The colour inspired the reference to “Coral”. Great with fresh seafood and sushi and it even complements spicy foods. -
Circumstance Chardonnay
Vineyards;
Circumstance Chardonnay is made from a small block which produces our best quality Chardonnay grapes on the low yielding and windswept slopes of Schaapenberg. Strong winds churn up the vineyards with regularity, which allows for low production and intense flavours. The vineyards are 5 kilometres from the sea, and are planted at a height of between 250 and 280 meters above sea level. The soils are of sandstone origin with medium size stones, helping with drainage but it also has a very good ability to retain moisture. The vineyard is 14 years old and production was approximately 6 tons/ha. No irrigation was necessary.
Winemaking:
Harvest took place early in the morning to ensure that the grapes were still cool when they reached the cellar. Whole-bunch pressing allowed us to extract the juice in the most delicate way possible. After settling the juice for 24 hours, it was racked into 600 litre barrels. The fermentation was allowed to occur naturally. The wine was aged in the barrel on the primary lees for 10 months before bottling, and spent a further 7 months in the bottle before release.
Winemaker's tasting notes:
Lime and rich oak flavours dominate on the nose. The palate is elegant with well-integrated oak and great length & complexity on the finish. It will develop more complexity with age. -
Circumstance Chenin Blanc
Vineyards:
Circumstance Chenin blanc is produced from vineyards in the Helderberg area. We select only old bushvine vineyards which have reached balance in growth and production through time. The vineyards are close to the ocean, which ensures a long growing season that allows for ripe fruit with good concentration. The soils are of sandstone origin with medium-sized stones, helping with drainage, but retaining the ability to retain moisture. Production was approximately 5 t/ha.
Winemaking:
The winemaking philosophy for all our premium white wines from Waterkloof is the same. We follow a traditional, minimalistic approach which means that we interfere as little as possible with the winemaking process. It allows the flavours prevalent in that specific vineyard to express itself. To achieve this goal, all grapes are whole-bunch pressed to ensure that we extract the juice in the gentlest way. The juice is then allowed to settle for 24 hours, after which it is racked from the settling tank into 600 litre barrels. The naturally occurring yeast is allowed to start the fermentation, that takes nine months to complete. It was matured for a further two months in the barrel, after which it was racked. Only a light filtration is used prior to bottling.
Winemaker Tasting notes:
Circumstance Chenin Blanc shows a combination of citrus, apple and honey flavours. A full and complex wine with some minerality at the core, further complexity is expected to develop with time. -
Circumstance Viognier
Vineyards;
Circumstance Viognier is produced from windswept, low yielding slopes of Schapenberg Hill. Strong winds churn up the vineyards with regularity. This allows for low production and intense flavors. The vineyards are about four kilometres from the sea, and are planted at a height of between 270 and 300 metres above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage, but also a very good ability to retain moisture. The vineyards are an average age of 11 years. Production was approximately 3 t/ha.
Winemaking:
The winemaking philosophy for all our premium white wines from Waterkloof is the same. We follow a traditional, minimalistic approach which means that we interfere as little as possible with the winemaking process. It allows the flavours prevalent in that specific vineyard to express itself. To achieve this goal all grapes are whole bunch pressed to ensure that we extract the juice in the gentlest way. The juice is then allowed to settle for 24 hours, after which it is racked from the settling tank into 600 liter barrels. The naturally occurring yeast or “wild yeast” was allowed to start the fermentation and took 4 months to complete. It was matured for a further 6 months in barrel after which it was racked. Only a light filtration was used prior to bottling.
Winemaker Tasting notes:
A Wine that combines elegance with power. White peach & violets with hints of apricot flavours carry through on the tight mineral finish. -
Circumstance Shiraz
Vineyards:
Circumstance Shiraz is grown on the slopes of the Schaapenberg. The farm is five kilometres from the sea, and the Shiraz vineyards are planted at a height of between 240 and 260 meters above sea level. The soils are of sandstone origin with medium-sized stones, helping with drainage while retaining moisture. The 2007 vintage was cultivated with one supplementary irrigation at veraison and the vineyards are trellised to effectively handle the canopy. Strong south-easterly winds occurred during the growing season which helped to control growth and crop. The vineyards are of an average age of between 9 and 11 years. Production was approximately 8 tons/ha.
Winemaking:
A portion of the grapes were de-stemmed and fermented in stainless steel tanks. Natural yeast on the grapes were allowed to start and complete the fermentation process. A combination of pump-overs and “delestage” were used to circulate the fermenting juice over the skins to between of two to three times per day. The wine was left on the skins for 20 days. Twenty percent of the grapes were not de-stemmed and were fermented whole-bunch. This fermentation was done in small, open-top wooden fermenters. The grapes were punched down twice per day. The grapes stayed on the skins for 30 days. A delicate pressing was done and press juice was returned to the wine. It was aged in 50% new French barrels and 50% older French barrels. The wine was aged in barrel for 14 months after which it spend another 2 months in the tank before bottling.
Winemaker Tasting notes:
Circumstance Shiraz is a Rhone style wine with flavours of red berries and a hint of cocoa. A complex and chewy wine with good length and fine tannins on the finish. -
Circumstance Merlot
Vineyards:
The South-West facing vineyards producing the Circumstance Merlot are cultivated on the farm Waterkloof which is on Schaapenberg Hill in Somerset West. The farm is about 5 kilometres from the sea, and the Merlot vineyards are planted at a height of between 240 and 260 meters above sea level. The soils are of sandstone origin with medium size stones, helping with drainage while retaining moisture. The 2006 vintage was cultivated under dry land conditions and the vineyards are trellised to effectively handle the canopy. Strong South Easterly winds occurred during the growing season which helped to control growth and crop. The vineyards are 12 years old. Production was approximately 8 tons/ha.
Winemaking:
The Merlot vineyards were harvested towards the end of February. Grapes were destemmed and fermented with naturally occurring yeasts in open top wooden tanks. Manual punch downs were used during fermentation to maximise colour and tannin extraction. The wines spent an additional 20 days on the skins after fermentation to help integrate the tannins and stabilise colour. The skins were separated from the juice by a gentle basket pressing. All the wine went through malolactic fermentation in barrel. Wine was aged in new (30%) and second fill (60%) French barrels for 20 months.
Winemaker Tasting notes:
An elegant Merlot with rich red and black plum flavours. Soft, fine tannins finishes off a wine with great length and purity. -
Circumstance Cabernet Sauvignon
Vineyards:
Circumstance Cabernet Sauvignon is grown on the slopes of the Schaapenberg. The farm is about 5 kilometres from the False Bay coastline, and the Cabernet Sauvignon vineyards are planted at a height of between 260 and 280 metres above sea level. The soils are of sandstone origin with medium size stones, helping with drainage, while retaining the ability to hold moisture. The vineyards are trellised to effectively handle the canopy. Strong South-Easterly winds occurred during the growing season, which helped to control growth and crop. The vineyards are of an average age of 9 years. Production was approximately 8 tons/ha.
Winemaking:
Fermentation took place in open top wooden fermenters. Natural yeast on the grapes was allowed to start and complete the fermentation process. The cap was punched down by hand a maximum of two times per day. Grapes spent 30 days on the skins. A delicate pressing followed and all press juice was returned to the wine. It was aged in 50% new French barrels and 50% older French barrels for 22 months after which it spent another 2 months in the tank before bottling.
Winemaker Tasting notes:
Dense, dark berries with hint of dried herbs. Juicy fruit on the palate is underlined by a fine tannin structure on the finish.
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Circumstance Syrah
Vineyards:
Circumstance syrah is grown on the slopes of the Schapenberg. The farm is about 4 kilometres from the sea, and the Shiraz vineyards are planted at a height of between 240 and 260 meters above sea level. The soils are of sandstone origin with medium size stones that help with drainage, while retaining moisture well. The 2008 vintage was cultivated under dry land conditions. Strong south easterly winds occurred during the growing season which helped to control growth and crop. The vineyards are of an average age of between 9 and 11 years. Production was approximately 6 tons/ha.
Winemaking:
The grapes were fermented in open top wooden fermenters. Natural yeast was allowed to start and complete the fermentation process. Berries were punched down by hand a maximum of two to three times per day. The wine was left on the skins for 20 days before it is racked. To ensure that we extract only the finest tannins, the skins were pressed with a basket press. It was aged in new 600 litre barrels for 22 months before bottling.
Winemaker Tasting notes:
Intense and complex bouquet of black cherries and freshly crushed dark vanilla pods. The palate is rich and brimming with black fruits and finishes with silky-smooth tannins. Red meat, especially lamb or sirloin steak, flavoured with Southern French herbs (rosemary, thyme) or hearty casseroles.
