VINEYARDS
Working with nature allows us to experience its natural cycle every year. Vines awaken from their rest in spring, growing and producing fruit until the next winter when they go to sleep again. This cycle is also evident through the
Biodynamic practices that we follow at Waterkloof. Circle of Life is inspired by this cycle that exists not only at Waterkloof, but in life in general. Our focus over the last 6 years has always been to gain a better understanding of Waterkloof and the individual characteristics of its vineyards. We discovered that vineyards from different parts of Waterkloof produced wines that were stylistically very different. Through the Peacock Ridge and Circumstance wines we have always tried to allow these vineyards to express their individuality. Rather than following a certain style, for example a Bordeaux blend, we blended a wine that we feel represents the totality of Waterkloof. Circle of Life is not a wine driven by varietal or a specific vineyard, but it is a wine that reflects the totality, philosophy and specificity of Waterkloof.
THE 2008/09 GROWING SEASON
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. With cool weather during spring, the grapes ripened 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 Semillon ripened on time. The result was a short and very intense harvest which lasted for about 5 weeks.
WINEMAKING
We mainly rely on tasting the grapes to determine the optimum stage of flavour development. Grapes are picked early in the morning when they are still cool which helps to preserve the flavours. Extracting juice from the grape skins is achieved through pressing the whole bunches. This is the most delicate way to extract the juice. After a settling of 24 hours, the juice is racked to the fermentation tanks. We allow the yeast occurring naturally on the grapes to start and complete the fermentation. A portion (60%) of the grapes was fermented in old 600 litre barrels. After a very slow fermentation, the wine was left on the primary lees up to bottling in early February 2010. This helped to add more complexity and weight to the palate.
TASTING NOTES
Reveals delicate flavours of melon and hints of tropical fruit. A tight mineral core and creamy middle palate allows for great complexity and a persistent finish. It is a wine that is only at the beginning of its life and will only improve and become more complex with time.
ANALYSIS
Alc: 14.0%
RS: 5.60
TA: 8.40g/l
pH: 3.05
VA: 0.54
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