We are very pleased to announce that the wines of Waterkloof have just launched in Norway with one of the most successful and dynamic importers in the country: Red and White.
Red and White represent a large number of organic and biodynamic producers, including some of our wine “heroes” such as the legendary Domaine Leflaive in Burgundy, so we’re really delighted that Waterkloof wines are in such good hands and will be finding their way to many a Norwegian mouth in the coming years. Skål to that!
Judging by the kind press (here, here and here) they are garnering from journalists in Oslo, it’s clear that the wines’ restrained, elegant and terroir-driven style is already striking a cord with discerning Norwegian palates – which traditionally tend to appreciate Old World wines more than New World.
The articles are in Norwegian, of course, so for the English speakers here’s are translations of articles 1 and 2:
‘Waterkloof in South Africa, make “honest” wines with minimal intervention. “We get more than enough fruit in our wines here anyway, so there is no need to add artificial yeast or ferment at low temperatures”, I am told. Nor do they add enzymes or tannins. Only minimal sulphur to ensure the wine’s shelf life. Waterkloof has a number of wines in different price ranges that are all worthy of recommendation. I have picked out Peacock Ridge Sauvignon Blanc from the affordable False Bay range. A delicacy with concentrated fruit, quenching freshness and taste of melon, lime and tropical fruit without being opulent. A very good buy. Good wine with shrimps.’
‘The best wine for a homemade hamburger: Do you enjoy robust and spicy red wines, this South African is worth to get to know. Fragrances of blackberry, leather, pepper, toast and hints of vanilla. Perceived as large and firm in the mouth while it has a pleasing fruity undertone. Long firm aftertaste. Recommended serving temperature 14 to 16 degrees. Feel free to try it with beef burger, grilled lamb chops and garlic baked lamb. Tastes good now, but can nicely be stored for a decade…‘