The winemaking and viticultural team at Waterkloof led by Werner Engelbrecht follow natural winemaking methods with minimal intervention, including the use of open-top fermenters, whole bunch pressing, wild yeast fermentation, extended fermentation periods and extra lees contact to maximise the terroir character. Since the first vintage in 2005 the estate has garnered widespread praise and many awards, producing some of South Africa's best and most sought after Sauvignon and Merlot based wines. Waterkloof has also been at the forefront of innovation

Working with nature allows them to experience its natural cycle every year. Vines awaken from their rest in spring, growing and producing fruit until the next winter when they go to sleep again. This cycle is also evident through our Biodynamic practices that they follow on Waterkloof. Circle of Life is inspired by this cycle that exists not only on Waterkloof, but life in general. The focus of the last 6 years has always been to get a better understanding of Waterkloof and the individual characters of its vineyards. They discovered that vineyards from different parts of Waterkloof produced wines that were stylistic very different and needed to be represented by the different wines produced.

The grapes are tasted to determine the optimum stage of flavour development. Grapes are picked early in the morning when they are still cool, which helps to preserve the flavours. Bordeaux varietals are destemmed and Rhone varietals are, depending on the ripeness level of the stems, whole bunch fermented. All the red wines are fermented in open top wooden fermenters with punch downs a maximum of twice a day. The wine will stay on the skins for 30 to 40 days before being pressed. All the wines are fermented naturally without the addition of cultivated yeast.

A top quality wine like this deserves a top quality simply cooked steak.