Circumstance Sauvignon Blanc

Circumstance Sauvignon Blanc 2023 is an excellent companion to a variety of dishes that match its brisk acidity and aromatic complexity. It pairs exceptionally well with fresh seafood such as grilled crayfish dressed in lime and butter, or a classic plate of oysters. The herbal nuances of the wine make it a natural partner to goat’s cheese, fresh green salads, or vegetarian dishes infused with dill, basil, or tarragon. Its crisp and clean profile also allows it to complement lightly spiced Asian cuisine or lemon-based poultry dishes, creating harmony without overwhelming the food’s delicacy.

The grapes for Circumstance Sauvignon Blanc 2023 are grown on the Schapenberg slopes in Stellenbosch, just two miles from the Atlantic Ocean. This proximity to the sea creates a cool, maritime climate that plays a significant role in moderating temperatures, slowing grape ripening, and retaining acidity. The vineyards sit at an altitude of 270 to 300 meters above sea level and are composed of decomposed granite soils with a high clay content, offering both good drainage and water retention. These vines are around 20 years old and are cultivated using organic and biodynamic principles, with no chemical treatments or synthetic interventions, in line with Waterkloof’s holistic approach to sustainable farming.

Ageing for this wine occurs in seasoned 600-liter barrels, which subtly influence the wine’s mouthfeel without imparting overt oak character. The use of old wood allows the Sauvignon Blanc to develop textural depth while highlighting the varietal’s freshness and natural aromatics. The wine undergoes an extended fermentation period of around six months, which enhances complexity and integration. No aggressive ageing techniques are employed, and the focus remains on retaining vibrancy and varietal definition, preparing the wine for enjoyment soon after release, but with the ability to evolve gracefully over a few years.

The winemaking philosophy behind Circumstance Sauvignon Blanc 2023 emphasizes minimal intervention to preserve the vineyard’s expression. The grapes are hand-harvested and sorted meticulously before being whole-bunch pressed in a modern basket press. The juice is then allowed to settle naturally for 24 hours without the addition of enzymes. Fermentation is initiated with indigenous yeasts and takes place in old 600-liter oak barrels. This extended wild fermentation lasts around six months, adding structure and complexity while avoiding overt oak influence. No acidification, enzymes, or commercial yeast strains are used, and the wine is bottled without fining to maintain purity and authenticity.

Waterkloof is an independent family-owned biodynamic farm. The vineyard is perched on the ocean-facing windswept slopes of the Schepenberg just 2.5 miles from The Atlantic Ocean on the coastal outskirts of Stellenbosch. The farm is chemical-free certified biodynamic (one of only two in South Africa) and astonishingly eschews the use of tractors in the vineyards preferring to work with with six Percheron horses. The only winemaking addition in the cellar is a small dose of sulphur dioxide as a preservative before bottling. Following 24 years as a UK based wine importer and 20 of those simultaneously making his own wines in France (with other people's grapes) Anglo-Frenchman Paul Boutinot finally found the vineyard he wished to call his own in 2004. To the surprise of many however instead of plumping for the familiar and well-trodden path of the Loire or Rhone Valleys he gambled and backed the vast potential of South Africa and more specifically Waterkloof. Six years after crafting Waterkloof's first wines in their own award-winning cellar on the farm their two flaghship Circle of Life wines are already served in many of the world's Top 100 restaurants including Dinner by Heston Blumenthal Zuma The Ledbury and Azurmendi.