Waterkloof is a biodynamic, organic wine estate founded by Paul Boutinot on the south-facing vineyards of Schapenberg near Somerset West in the Stellenbosch district.

Boutinot spent a decade searching for a site capable of producing wines with a true sense of origin, ultimately establishing the estate in a cool, Atlantic-influenced location that favours slow ripening and balanced fruit.

Waterkloof embraces regenerative farming, organic and biodynamic practices, and is recognised as a WWF Biodiversity Champion, deeply committed to soil health, indigenous flora restoration and minimal intervention.

The estate grows a range of grapes including Cabernet Franc, Merlot, Petit Verdot, Cabernet Sauvignon, Syrah and Chenin Blanc across its high-altitude vineyards.

Stellenbosch is South Africa’s most prestigious wine region, located about 50 km east of Cape Town and bordered by dramatic mountain ranges. The climate is Mediterranean, with warm, dry summers and mild, wet winters. Cooling sea breezes from False Bay and the Atlantic help to moderate temperatures, particularly in coastal and elevated vineyards, preserving acidity and extending the growing season. However, increasingly frequent droughts and heatwaves pose challenges, making careful water management essential.

Soils in Stellenbosch are varied and include decomposed granite, sandstone and shale, often with good drainage and abundant mineral content. These diverse soils, combined with distinct topographies, create a mosaic of terroirs across the region. Key sub-areas include Simonsberg-Stellenbosch, Helderberg, Bottelary and Jonkershoek Valley, each offering different exposures and microclimates.

The region is renowned for its red wines, particularly Cabernet Sauvignon, which thrives on the well-drained slopes and produces structured, ageworthy wines with aromas of blackcurrant, plum and cedar. Merlot, Syrah and Bordeaux blends are also widely planted. On the white side, Chenin Blanc and Sauvignon Blanc are the most important varieties, yielding fresh, aromatic styles with notes of citrus, tropical fruit and gooseberry. Some producers also craft complex barrel-aged Chardonnay.

Stellenbosch wines typically show ripe fruit intensity balanced by freshness and a subtle mineral or herbal edge, reflecting the region’s maritime influence and complex geology.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Petit Verdot is a red grape variety originally from Bordeaux, traditionally used in small quantities in blends to add colour, tannin, and aromatic complexity. It plays a supporting role in many classic Left Bank wines, particularly in the Médoc, although its late ripening nature means it is only used in warmer vintages. As climate conditions have changed, Petit Verdot has gained renewed interest both within Bordeaux and in warmer wine regions around the world.

Outside of France, Petit Verdot is successfully grown in countries such as Australia, the United States (particularly California and Washington), Spain, Chile, and increasingly in Argentina and South Africa. In these warmer climates, the grape reaches full maturity more consistently, allowing for varietal expressions as well as blends.

Petit Verdot typically produces deeply coloured, full-bodied wines with firm tannins and good acidity. Aromas often include black cherry, plum, violet, graphite, and spice, with some examples showing notes of dried herbs, leather, and dark chocolate as they age.

Viticulturally, Petit Verdot is known for its late ripening, making it risky in cooler climates or short growing seasons. It can also be prone to uneven fruit set. However, when conditions are right, it adds depth, structure, and ageing potential to red wines.