The delightfully pale-coloured rosé shows delicate aromas of pomegranates and raspberries with a prominent flintiness. There’s finesse and elegance on the palate with lingering fresh acidity on the finish.
Living soils and a natural approach to winemaking means that each of the single-varietal wines in the Circumstance range is truly defined by the circumstances influencing the chosen varietal and vineyard blocks, including: soil, aspect, altitude and vintage. The Mourvedre vines are dry-farmed, windswept and low-yielding. Production is a miniscule (for rosé) 5 tons per hectare. Grapes were hand harvested followed by a gentle whole-bunch pressing in a horizontal basket press, to extract only the finest juice. No further maceration of the juice with the skins was allowed. The juice was run down via gravity into tank and left to settle naturally for 12 hours. From there the clean juice was racked off to wooden fermenters to start the natural fermentation spontaneously, relying on wild yeasts that occur naturally in the vineyard. The reason why Waterkloof ferment in older wooden fermenters is to ensure a slow ingress of oxygen throughout the process and therefore a longer fermentation without picking-up any oak aromas. The wine was then left on the primary lees to add further complexity before bottling. The wine then spent a minimum of six months on lees. No fining, just a light filtration.