THE STORY
A wine available exclusively in hospitality (hotels / restaurants / catering). Beeskamp’s story is depicted on its label:

Waterkloof’s “Beeskamp” (cattle camp in English) – animal husbandry is an important component of any regenerative farm. Fertility should ideally be born from within a closed system, as opposed to bringing in compost from elsewhere, or relying on synthetic fertilisers. At Waterkloof we opt for the hardy, native and hence well-adapted Nguni breed of cattle, which are ably assisted by a herd of Angora goats (the fluffy ones of wool fame) and a team of Duroc pigs. Delve deeper here – Dryland Composting (youtube.com)

Flower Power – In 2008 Waterkloof became one of The Western Cape Wineland’s first WWF (World Wildlife Fund) Conservation Champions. Half of the property is now dedicated to preserving the diverse, indigenous, yet threatened plant-life that make up one of Earth’s five major Floristic Regions. Since receiving WWF Conservation Champion status, five of our neighbours have followed suit, benefitting our winegrowing hillside still further. The honey made at Waterkloof also reaps the benefits of this biodiversity! Delve deeper here – Biodiversity Tour & Wine Tasting – YouTube

Waterkloof’s Ocean Facing Vineyard – A poorly sited vineyard will never produce excellent grapes, no matter how carefully it is farmed. On The Schapenberg -the hillside upon which Waterkloof sits- wind-buffeted, ocean-facing vines yield tiny grapes with huge flavour and impeccable balance. These rare gems, combined to an exacting, natural approach in the cellar have gifted us with a wine of great complexity, depth and individuality.

A GENTLE HAND
Harvesting takes place by hand early in the morning, before de-stemming. The juice is then fermented naturally with wild yeasts, which help the flavours in the vineyard to be expressed in the wine. The skins and juice are mixed through a combination of either two punch-downs or one delestage per day (taste dependent). Beeskamp Cabernet Sauvignon was aged in a combination of older 225L French oak barrels for 16 months after which it underwent a light filtration. A small dosage of sulphur (a preservative used in wine for millennia) is added and no other additions such as tartaric acid or enzymes are allowed. This wine is suitable for vegans.

NADIA LANGENEGGER’S TASTING NOTE
Cooler climate Cabernet Sauvignon often shows more notes of subtle red berries which I enjoy this wine it is also complemented with hints of sage and a hint of earthy tones. The palate has an elevated freshness and soft tannins, which are well integrated. This is a wonderful wine to enjoy with a nicely marbled Rump steak on the braai.

THE NUMBERS
Alc: 13.5 %
TA: 5 g/l
pH: 3.7
RS: 2.2 g/l