Crafted from 30-40 year old bush-vine vineyards in the Helderberg area supplemented by fruit from another dry grown block in Stellenbosch. The vineyards are close to the ocean, which ensure a long growing season and allows for ripe fruit with good concentration and a balanced acidity. Production from these grand dames of South African viticultural heritage is a miserly 4 tons/hectare. Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then allowed to settle for 24 hours after which it is racked from the settling tank into stainless steel tanks, concrete eggs and older 600 liter barrels. They do not inoculate the juice with commercially cultivated yeast, but allow the wild yeast prevailing in the vineyard to ferment the juice. No additional acid or enzymes are added during the process. The natural fermentation process took 5 months to complete and only a light filtration was used prior to bottling. The only addition is a small amount of sulphur before bottling. A bright, vibrant style of Chenin with aromas of citrus, white flowers and a hint of honey. Ripe and full flavoured with a rounded mouthfeel thanks to long fermentation and extended lees contact. Nice concentration of stone fruit characters with hints of dried apricot and mango. Good balancing acidity on the clean, fresh finish.