Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $10.95Original ZAR 180.00≈ €9.75 · £8.23 | waterkloofwines.co.za ↗ |
2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
pH 3.17
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Chenin Blanc, Semillon
Sauvignon Blanc75%
Chenin Blanc22%
Semillon3%
Region Stellenbosch
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 9 months
Barrel Size 600-liter barrels
Production Volume 33,000 bottles
Bottles33,000
Production Details Hand-picked early in the morning and whole-bunch pressed in a basket press. After 24 hours settling, Sauvignon Blanc and Chenin Blanc plus Sauvignon Blanc and Semillon were co-fermented in old 600-liter barrels over six months. After fermentation the wine was racked to stainless steel, the remaining components were added, and the final blend was returned to barrel on the fine lees until bottling nine months later. Produced with no additions of acids or enzymes. The final blend is 75% Sauvignon Blanc, 22% Chenin Blanc and 3% Semillon.
Tasting Notes
Nose: bright citrus, stone fruit, subtle herbal undertones
Palate: smooth, integrated texture, gentle weight
Vintages
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 4 g/L
pH 3.25
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Chenin Blanc, Semillon
Sauvignon Blanc72%
Chenin Blanc24%
Semillon4%
Region Stellenbosch
Harvest Dates Around the 3rd week of January to the first week of March
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Whole Cluster
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 6 months
Barrel Size 600-liter barrels
Production Volume 20,000 bottles
Bottles20,000
Production Details Hand-picked early in the morning and whole-bunch pressed in a basket press. After 24 hours settling, Sauvignon Blanc and Chenin Blanc plus Sauvignon Blanc and Semillon were co-fermented in old 600-liter barrels for six months. After fermentation the blend was racked to stainless steel, the remaining components were added, and the wine was returned to barrel on the fine lees until bottling six months later. Produced with no additions of acids or enzymes. The final blend is 72% Sauvignon Blanc, 24% Chenin Blanc and 4% Semillon.
Tasting Notes
Nose: ripe pear, melon, lime
Palate: concentrated flavours, fresh acidity
Food Pairing seafood platter
Producer Information
Website
Address
Old Sir Lowry's Pass Village Road, Somerset West, 7130, South Africa
Phone
+27 (0) 21 858 1292
Owner
Paul Boutinot
Cellarmaster
Werner Engelbrecht