Waterkloof The News Issue 8

Issue 08 / Summer 2015 Brought to you by www.waterkloofwines.co.za

Inside This Issue 03

06

Just rewards

Latest releases

The Restaurant at Waterkloof’s year of accolades

The agship Waterkloof Sauvignon Blanc 2014

04

07

A decade of wine

Weddings

Looking back at 10 years of winemaking history

Why Waterkloof is the perfect venue for a dream wedding

06

08

Cellar mastery

Notes

Our Cellar Master shares her insights

The Winelands experience with Waterkloof

WELCOME Reflections in my wine glass

LET'S STAY IN TOUCH! Join us on social media and share in the Waterkloof story: facebook.com/Waterkloof @WaterkloofWines

As I sit back with a glass of Waterkloof Sauvignon Blanc, I think about how privileged I am to have been a part of the Waterkloof story so far. I joined the company in January 2008, before the winery was even built!

I’ve witnessed many significant moments over the years: Farm Manager Christiaan’s tireless work in eradicating alien vegetation, the hours of study and experiments that turned our conventional vineyards into biodynamic ones, the many years spent on preparing soils for new vineyards, the introduction of natural preparations for spraying vines, making our own compost and crop cover, training seven Percheron horses to work the vineyards... the list goes on. All of this, mind you, whilst still having to deal with winds of up to 120kmph during our flowering period! No matter the challenge, our team always meets it head on. It’s all in the pursuit of quality grapes that make beautifully balanced and naturally expressive wines.

I feel proud to be a part of the journey so far, especially with receiving our official organic and biodynamic certification. The hard work won’t ever really be over, but our labour of love is certainly starting to reap rewards.

WATERKLOOF TEAM SALES & MARKETING MANAGER CLAUDIA YOUNG-KELLY claudia@waterkloofwines.co.za TASTING LOUNGE MANAGER ZANDRI VAN BREDA zandri@waterkloofwines.co.za CHEF GREGORY CZARNECKI chef@waterkloofwines.co.za RESTAURANT MANAGER JO-AN CAMPHER restaurant@waterkloofwines.co.za CELLAR MASTER NADIA BARNARD nadia@waterkloofwines.co.za FUNCTION MANAGER JO-AN CAMPHER jo-an@waterkloofwines.co.za WINE CLUB JANNIK LE ROUX jannik@waterkloofwines.co.za

CLAUDIA YOUNG-KELLY SALES & MARKETING MANAGER

EDITORIAL TEAM PUBLISHER/ CREATIVE DIRECTOR ANDREW BURKE andrew@purepublishing.co.za

WILD ABOUT TERROIR

MANAGING EDITOR JESSICA GLIDDON jess@purepublishing.co.za FEATURES WRITER LINDA POTGIETER linda@thesquashedtomato.co.za

It’s all natural with the new Peacock Wild Ferment wine range

The grapes are sourced from the cool Helderberg region, where slower ripening periods lead to fresh acidity and flavour concentration. We follow a

Read the online edition at www.waterkloofwines.co.za strict approach of minimal additions when producing our Peacock Wild Ferment Chardonnay, Chenin Blanc, Merlot and Cabernet Sauvignon. By relying on naturally occurring native yeasts to begin and complete the fermentation process, we ensure that the true flavours of the vineyard are expressed in the glass.

The Peacock Wild Ferment range is intended to offer accessible wines ready for enjoyment, but that still deliver in elegance and complexity. Naturally versatile, they work beautifully as an aperitif or with food. And the range's name? It comes from the brightly plumed birds that call our vineyards home.

GIVE THESE RECOMMENDED PAIRINGS A TRY

PEACOCK WILD FERMENT CHARDONNAY 2014 Pan-seared scallops

PEACOCK WILD FERMENT CHENIN BLANC 2014 Wild mushroom risotto

02 | WWW.WATERKLOOFWINES.CO.ZA 02 | WWW.WATERKLOOFWINES.CO.ZA

PEACOCK WILD FERMENT MERLOT 2013 Duck

SENIOR DESIGNER TESS GREEN tess@purepublishing.co.za PHOTOGRAPHY GRAEME ROBINSON graeme@graemerobinson.com CHRISTINE MEINTJES www.christinemeintjes.com CLIFFORD WORT cliffordwortphotography@gmail.com Distribution: Waterloof The News is distributed by Waterkloof and available on request by emailing info@waterkloofwines.co.za

Waterkloof The News is designed and published by PURE

PEACOCK WILD FERMENT CABERNET SAUVIGNON 2013 T-bone steak with béarnaise sauce

PURE is a full service creative agency offering design, publishing, branding, web design and marketing.

For business enquiries, call +27 (0)21 424 6918 or email hello@purepublishing.co.za www.purepublishing.co.za All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.

P H O T O G R A P H Y BY C H R I S T I N E M E I N TJ E S , G R A E M E R O B I N S O N , C L I F F O R D W O R T

What do wild yeasts, peacocks and a winemaking approach of minimalist intervention have in common? They’re all represented in every bottle of Peacock Wild Ferment wine.

DEPUTY ART DIRECTOR DAVE STRAUSS dave@purepublishing.co.za

FOOD

SERVICE EXCELLENCE

JUST REWARDS While our wines celebrate their 10-year milestone, The Restaurant at Waterkloof (established in 2009) continues to grow from strength to strength each year Chef Gregory Czarnecki’s tried-and-tested recipe for culinary and service excellence resulted in another year of exciting accolades and prestigious awards during 2014.

Restaurant-goers will know that it is as much the quality of service as the cuisine that makes an experience unforgettable.

We’re very proud to feature two of our long-standing waitrons who make dining at Waterkloof a pleasure ONIAS TINE You don’t have to search far to find Onias' determination and dedication. His story at Waterkloof

BEST WINE TOURISM RESTAURANT IN SOUTH AFRICA

began as a valet in our parking lot, but

The Restaurant at Waterkloof took the highest South African culinary honour at the Great Wine Capitals Global Network Best of Wine Tourism Awards held in Mendoza, Argentina, where it triumphed as the country’s Best Wine Tourism Restaurant.

his potential stood out too clearly to be ignored.

“I started working at Waterkloof in 2011,” Onais explains. “Originally I was a valet, but then Chef Gregory approached me and said I had much more potential. He promoted me to work as a waiter in the restaurant.

KLINK WINE TOURISM AWARDS The Restaurant at Waterkloof was crowned culinary king in the Best Gourmet Restaurant at Cellar Door category of the Klink Wine Tourism Awards, its second consecutive win.

The restaurant was lauded for its cutting-edge cuisine, attention to detail, awe-inspiring location, sterling service and strong focus on natural, local produce showcased in seasonal dishes.

I’m especially proud of our team winning ABOVE Liezel van der Westhuizen (MC), Chef Gregory Czarnecki and Monika Elias (Wine Tourism South Africa) at the Klink Wine Tourism Awards

the Klink Awards for two consecutive years, as these awards are based on public voting.

It’s great to be a part of this team. We’re more like family members than colleagues.”

TENDAI DANHERE Guests who have visited our restaurant are more than likely

ROSSOUW’S SOUTH AFRICAN RESTAURANT GUIDE The Restaurant at Waterkloof was awarded five stars in the 2015 edition of Rossouw’s South African Restaurant Guide. The guide, a sibling of the renowned Platter’s South African Wine Guide, awarded just 20 establishments across SA with this highest rating.

AMERICAN EXPRESS® PLATINUM AWARD This fine dining programme identifies and honours the crème de la crème of South African eateries that deliver an exquisite culinary experience and that are at the top of their game across a wide range of food styles. The Restaurant at Waterkloof received this fine-dining award for the second consecutive year.

to remember Tendai

EAT OUT TOP 10 NOMINEE The annual Eat Out DStv Food Network Restaurant Awards celebrate the South African dining scene by nominating 20 of the best restaurants for the prestigious Top 10 Awards. The Restaurant at Waterkloof was honoured to be short listed for these prestigious awards for a second consecutive year.

RESTAURANT OPENING TIMES:

– with a radiant smile and natural

LUNCH:

charm, she ensures

Monday – Sunday: Kitchen opens

that every diner is treated like royalty. Tendai

at 12h00, last orders at 14h00.

received the accolade for “Best Wine Tourism Ambassador in a Restaurant” at the Great

DINNER:

Wine Capitals Best of Wine Tourism Awards.

Monday – Saturday: Kitchen opens at 19h00, last orders at 21h00.

“I’ve been working at Waterkloof since

The restaurant is closed Sunday

April 2011,” Tendai says. “I really love all

SASSI SEAFOOD CIRCLE AWARDS

evenings for the dinner service.

of the community projects that our team

The WWF-SASSI Seafood Circle Awards recognise and celebrate top chefs who are actively championing sustainable seafood practices in their restaurant. Chef Gregory Czarnecki was honoured as one of eight awarded Trailblazer Chefs.

Restaurant & Tasting Room closed on

kitchen and Nelson Mandela Day campaigns.

Mondays and Tuesdays from 20 April

It was a great honour and achievement to win

until 29 September. Annual winter

the Service Ambassador award. My guests

break closure: 22 June – 22 July 2015.

are my biggest motivation, especially when

Contact +27 (0)21 858 1491 or

they ask for me specifically as their waitron.

chef@waterkloofwines.co.za.

That’s when I know I’m doing something right!”

gets involved in, such as our weekly soup

03

F E AT U R E

A DECADE OF WINE Celebrating 10 years of winemaking at Waterkloof

It took 10 years for Paul Boutinot, Waterkloof’s custodian, to narrow down his global search for what he describes as: “A vineyard site with the potential to produce truly fine wines with a defining sense of origin.”

His search led him to South Africa in 2004, to the windswept slopes of the Schapenberg, surrounded by a natural amphitheatre of mountains and with uninterrupted views of False Bay. It was here that Paul would establish Waterkloof.

“I chose Waterkloof for site specific reasons," Boutinot begins. “It just happened to be in South Africa, just as Romanée Conti just happens to be in France!”

A BIODYNAMIC TIMELINE Key dates in our decade-long history 04 | WWW.WATERKLOOFWINES.CO.ZA 04 | WWW.WATERKLOOFWINES.CO.ZA

Today, Paul is sitting on the deck at the winery’s ‘Cellar in the Sky’ and sipping on a glass of Circle of Life White. “One of the most important motivators was climatic,” he continues. “There is a sharp drop in afternoon temperatures, with strong winds coming in off the Atlantic that are funnelled up the ravine and spread over the whole amphitheatre. In addition, there are two different primary soil structures present, enabling the planting of a range of grape varieties. There was also significant potential for naturally low yields.”

There are 56 hectares of vines covering the slopes of Waterkloof today, compared to just 20 in 2005. The vines, which have been farmed biodynamically, are much healthier and substantially more diseaseresistant than 10 years ago.

2004 • Paul Boutinot buys Waterkloof • Clearing of alien vegetation begins

Paul explains that these factors – climate, soil structure, low yields and healthy vines – have resulted in an enormous increase in grape quality. “We’ve taken the site from its raw potential to a position where we’re experiencing this quality in the bottle,” he says.

“The building blocks are all in place,” Paul says. “The wines will increase in depth as the vines grow older, but the essential style will remain. Undoubtedly, there will be small refinements. We hope that our wines will be enjoyed by an ever- increasing number of wine lovers.”

His search led him to South Africa in 2004, to the windswept slopes of the Schapenberg, surrounded by a natural amphitheatre of mountains and with uninterrupted views of False Bay

2005— 2006 • New vineyards planted: the story begins • Natural environment is rehabilitated

2007 • WWF Biodiversity & Wine Initiative Champion status received for natural fauna and flora rehabilitation • Organic farming introduced • Use of herbicides and pesticides discontinued

2008 • Fertilisers replaced with biodynamic preparations • Growth of grasses and weeds encouraged d to restore soil balance ce

A DECADE OF WINE

WHAT OUR CLIENTS HAVE TO SAY

BACK TO THE FUTURE WITH BIODYNAMICS

“Waterkloof has a philosophy of preserving natural balance in the vineyard and it shows in the wines’ vitality. In an age dominated by hyperbole and marketing ‘fluff’, these guys are the real deal - toiling in a truly noble effort to produce ‘vin de terroir’. I commend their philanthropic work that is so seamlessly incorporated into running the estate. These are truly wines you can feel good about.”

Farm Manager Christiaan Loots recalls how we went back to using age-old farming approaches, in order to move forward to achieve the healthy, sustainable farm we have today:

Ryan Woodhouse – K&L Wine Merchants, International www.klwines.com

“The Waterkloof wines have been on our lists at Hakkasans worldwide ever since we first tasted them, and they never fail to work with our Cantonese cuisine. The wines all have tons of character, but are elegant too.”

Christine Parkinson – Hakkasan Restaurants, Hakkasan Group

DESCRIBE THE LANDSCAPE IN 2005?

The farm was covered in alien tree species and the existing vines were infested with pests and viruses.

There was almost no infrastructure, with the exception of a few badly eroded roads.

“My team has endured countless explanations over the years, which they have learnt, believed in and applied.

They’ve put their heart and soul into making it work.”

WHY WAS A BIODYNAMIC APPROACH CHOSEN – AND WHEN? Conventional methods to control the pests and viruses in the vines were repeatedly unsuccessful, so we were forced to think outside the box. We began farming organically in 2007 and introduced biodynamic methods as of 2008. By definition, a biodynamic farm is one where the soil is without conventional problems. Most importantly, the soil needs carbon – something that conventionally farmed vineyards rarely have. We began to notice real benefits by 2011.

HOW MUCH DID YOU KNOW ABOUT BIODYNAMICS BACK THEN? Absolutely zero! Luckily, biodynamic farmers believe in sharing their knowledge and I was fortunate enough to have plenty of support and advice.

To this day, I regard the late Jean Malherbe, a lady who lived and farmed in the mountains of Wellington, as my biodynamic guru.

WHAT WERE SOME OF THE BIGGEST CHALLENGES?

“Our restaurant has been selling Waterkloof wines for the past eight years. My personal favourite is the Circle of Life Red. I've seen the wines improve year on year, and I always get positive feedback from all my customers.

The Circumstance Cape Coral Rosé is especially popular, because it pairs so well with our exceptional sushi dishes.”

Building the soil structure was by far the biggest. Conventional farming essentially treats the soil as something to hold up the vines and nothing more.

We had to turn acidic, compacted soil into soil with high organic matter, a diverse microbial and fungal count, and the ability to nourish the vines.

WHAT ARE YOU MOST PROUD OF? My team. They have endured countless explanations and talks over the years,

Jens Tibshraeny – Willoughby & Co, V&A Waterfront, Cape Town

which they have learnt, believed in and applied. They’ve put their heart and soul into making it work.

HOW ARE THE VINES LOOKING FOR THE 2015 VINTAGE? No rot, sunburn, mealybug or mildew or weevil damage. Small berries with concentrated juice, elegant acidity and lots of flavour. We’re looking at yields of around four tons per hectare.

HOW WOULD YOU SUM UP THE PAST 10 YEARS? The first day when our horses ploughed the soil, the first time we sprayed the vines using our horse carts and the first time we brought 960kg of grapes per horse into the cellar will always be stand-out memories for me. My very best moment, though, is this tenth harvest.

The 2015 vintage is our very first biodynamically certified harvest, with the finest quality grapes in our winemaking history.

2009

2010

2011

2012

2013—2014 2

• Horse training begins • Introduction of biodynamic practices in the vineyards, including use se of homemade compost

• Mealybug almost disappears from vineyard • Natural predators introduced to control remaining population • Weed diversity in an optimum state te

• Vineyards are completely virus-free

• Nitrogen-binding cover crops introduced to minimise mise weed competition • Compost teas combined with ih biodynamic preparations are introduced in winter to enrich the soil • Liquid manure introduced in spring to directly supply micronutrients to the vines

• Biodynamic approaches continued, with new methods constantly being explored and implemented mplemented

2015 onwards • Continued implementation of our tried and tested methods for ensuring that our farm thrives as a healthy, living entity • Waterkloof is awarded Demeter biodynamic certification

WWW.WATERKLOOFWINES.CO.ZA | 05

WINES

CELL AR MASTERY Cellar Master Nadia Barnard takes a break from harvesting to share her insights

WATERKLOOF SAUVIGNON BLANC 2014 In celebrating our history of winemaking, there is no wine better suited to impart a sense of place than the flagship Waterkloof Sauvignon Blanc

Nadia has been at Waterkloof through seven harvest seasons and knows every square inch of every vineyard like the back of her hand. Our tenth harvest is her third in charge of our cellar, so it's fitting that she shares her insights for this next chapter in the Waterkloof story.

Born on the southwest-facing, lowyielding and windswept slopes of the Schapenberg, the Waterkloof Sauvignon Blanc epitomises our decade-long goal to produce truly world-class wines.

Made in limited quantities from two single blocks from our vineyards, each being over 18 years of age, only vintages judged as excellent are released.

WHY IS A DECADE OF WINEMAKING SIGNIFICANT FOR YOU? The vineyards have truly come into their own, producing well-balanced fruit just as nature intended. In addition to being our tenth harvest, this is my third as Cellar Master, which is also very exciting!

Our time-honoured winemaking tradition of minimum intervention is exemplified with the production of our Waterkloof Sauvignon Blanc, from delicate whole bunch pressing and

WHICH VINTAGES HAVE STOOD OUT OVER THE PAST 10 YEARS? In 2009, an even ripening period and long growing season produced grapes of exceptional quality. In 2013, we enjoyed lower yields and the very cool ripening period led to fresh acidity in the grapes.

The wines should show beautiful aromatics, with lots of structure and elegance on the palate.

WHAT HAVE BEEN SOME OF YOUR FAVOURITE WATERKLOOF MEMORIES TO DATE? Harvesting in a brand new cellar with new equipment in 2009 was definitely a highlight. I’ve also really loved meeting and working with winemakers who have come to share the harvest with me from all over the world. So far, we’ve had interns joining us from France, Chile, Australia, Canada, Germany and Austria!

06h15 Start cleaning the press and cellar equipment

06 | WWW.WATERKLOOFWINES.CO.ZA 06 | WWW.WATERKLOOFWINES.CO.ZA

Nature cannot be rushed and the Waterkloof Sauvignon Blanc 2014 took just over seven months to ferment in old 600-litre, French oak barrels.

This resulted in a complex and wellintegrated wine. Aromas of gooseberry, citrus and a hint of fynbos greet the nose.

The palate is layered with lots of texture and balanced acidity, ending with a lingering minerality.

NADIA’S HARVEST DIARY

07h00 Pressing grapes 07h30 Tasting of ferments 08h00 Punch downs 09h00 Vineyard visits 11h00 Red grape processing in the cellar

WHAT ARE YOUR THOUGHTS ON THE 2015 VINTAGE? We’re bringing in smaller berries with a fantastic concentration of flavours.

natural fermentation in old barrels, to a coarse filtration with no cold or protein stabilisation. The result is a fine wine of great complexity, character and longevity.

17h00 Punch downs 21h00 Cellar cleaning

TASTING LOUNGE OPENING TIMES WINE SALES: Monday – Saturday: 10h00 – 17h00 Open for tastings and orders on Sundays 10h00 – 17h00. No wine sales on Sundays.

RESTAURANT & TASTING ROOM Closed on Mondays and Tuesdays from 20 April until 29 September.

ANNUAL WINTER BREAK CLOSURE: 22 June – 22 July 2015.

Contact +27 (0)21 858 1292 or zandri@waterkloofwines.co.za

PECKISH WHILE WINE TASTING? Enjoy your experience with a selection of cheeses, or nibble on a hearty platter. Both feature our very own Healey’s Cheddar.

P H O T O G R A P H Y BY R U BY J E A N P H O T O G R A P H Y ( W W W. R U B YJ E A N . C O . Z A ) ; G U S TAV K LO T Z P H O T O G R A P H Y ( W W W. G U S TAV K LO T Z P H O T O . C O . Z A ) ; D R I K U S L E R O U X ( D R I K U S L E R O U X . C O . Z A ) ; N I K K I M E Y E R ( W W W. N I K K I M E Y E R . C O . Z A ) ; C H E R LY M C E WA M ( W W W. C H E R LY M C E WA N . C O . Z A )

WEDDINGS

Happily ever after There are so many reasons why Waterkloof ticks every box for the perfect Winelands wedding

DRIKUS LE ROUX

Spectacular Winelands setting ‘Cellar in the Sky’ venue Outdoor and cellar ceremony options A stone’s throw from Stellenbosch and Cape Town Breathtaking panoramic views RUBY JEAN PHOTOGRAPHY

(photographer’s dream)

C H E R LY M C E WA N

Exquisite cuisine Multi award-winning, biodynamic wines Roaring fireplace (great for winter weddings!)

Eco-conscious estate R U BY J E A N P H O T O G R A P H Y

DRIKUS LE ROUX

Complimentary still and sparkling water (estate’s own) Service excellence Co-ordination offered Customised packages Unforgettable way to say “I do” DRIKUS LE ROUX

C H E R LY M C E WA N

G U S TAV K LO T Z P H O T O G R A P H Y

G U S TAV K LO T Z P H O T O G R A P H Y

DRIKUS LE ROUX

We offer tailor-made luxury weddings combining personal service, superb wines, delicious cuisine, breathtaking views and, of course, our signature focus on sustainability, ensuring that every bride and groom treasure their celebration forever.

For a personalised package to suit your function, contact us on +27 (0)21 858 1491 or email us on jo-an@waterkloofwines.co.za G U S TAV K LO T Z P H O T O G R A P H Y

WWW.WATERKLOOFWINES.CO.ZA | 07

DIARY & NOTES

EXPLORE WATERKLOOF Get to know our cellar and farm on foot, on horseback or from the air with our unique activity packages. Tick ‘The Waterkloof Experience’ off your bucket list For more information on Waterkloof, visit our website on www.waterkloofwines.co.za

Look who came to visit! South African rugby captain Jean de Villiers stopped by to lend a helping hand during harvest. He’s a natural!

Thank you, Jean, for making our tenth harvest even more memorable.

WALK WITH US* You’re invited for a two-hour guided walk to experience our estate's natural beauty. There is ample opportunity for taking photos as you explore the indigenous flora

Waterkloof

and fauna on our Schapenberg slopes.

Diary 15-17

March Sun-Tues

Prowein Düsseldorf Place: Messe Düsseldorf | Germany

TOUR WITH US* Learn more about our biodynamic approaches and time-honoured winemaking

June Sun

21

Father’s Day Set Menu Lunch Place: The Restaurant at Waterkloof

practices with a guided estate tour and visit to the Waterkloof cellar, followed by a tutored wine tasting.

RIDE WITH US* This picturesque trail ride invites

7-8

May Thurs-Fri

Wade Bales Wine Event Place: 15 On Orange Hotel, Cape Town

10

May Fri

Mother’s Day Set Menu Lunch Place: The Restaurant at Waterkloof

June to July

22-22

Waterkloof Restaurant & Tasting Room closed for annual winter break. Re-opens to the public on Wednesday 22 July

September Tues-Thurs

15-17

Cape Wine 2015 Place: CTICC, Cape Town

horse enthusiasts to saddle up for a 60-minute meander through our vineyards, with nothing but the sounds of the birds in the fynbos and hooves on the ground to accompany you.

FLY WITH US Take a helicopter trip from the V&A Waterfront in Cape Town along the False Bay coastline to our estate. Enjoy a tutored wine tasting and cellar tour, followed by a six-course Degustation lunch. Afterwards, you'll return to the

Join the Waterkloof Wine Club

helipad and be whisked back to the Waterfront.

Those who love our wines will be happy to discover that Waterkloof offers an exclusive club for devotees. As a club member you will be entitled to a free tutored tasting for two, be advised of special and limited release wines before launch to the public, be invited to special events and tastings with our Cellar Master, and receive a regular Waterkloof newsletter. There are no annual membership fees.

To join, simply purchase 24 bottles of any wine from our Waterkloof ranges within a 12-month period.

zandri@waterkloofwines.co.za for pricing

www.waterkloofwines.co.za/wine-club

and booking information.

*These packages include a two-course lunch or dinner. Please contact us on +27 (0)21 858 1292 or email

WATERKLOOF WINERY & RESTAURANT DIRECTIONS FROM CAPE TOWN

VISIT

US

GPS Co-ordinates 34º06’29.4”S 18º52’47.9”E

Stay on the N2 and drive through Somerset West. After travelling 2.9km from the first traffic light, you will turn left at the 5th traffic light with a BP garage on the corner. Continue up this winding road 1.2km until reaching to the top. Turn right and drive for 1.3km. This will take you to our gate on the left.

DIRECTIONS FROM STELLENBOSCH Take the R44 towards Somerset West. Turn left onto the N2. Stay on the N2 and drive through Somerset West. After travelling 2.9km from the first traffic light you will turn left at the 5th traffic light with a BP garage on the corner. Continue up this winding road 1.2km until reaching to the top.

Turn right and drive for 1.3km. This will take you to our gate on the left.

CONTACT WATERKLOOF

DISTANCES FROM WATERKLOOF

Sir Lowry’s Pass Road, Somerset West

Airport – 36km / 30 minutes

DIRECTIONS FROM GORDON’S BAY From Gordon’s Bay Drive take either Broadlands Road or Sir Lowry’s Pass Road towards the N2.

T

At the N2 turn left until you get to a traffic light with a BP garage on the corner your right. Turn right at this traffic light. Continue up this winding road 1.2km until reaching to the top. Turn right and drive for 1.3km. This will take you to our gate on the left.

08 | WWW.WATERKLOOFWINES.CO.ZA

+27 (0)21 858 1292

Cape Town – 51km / 35 minutes

F

+27 (0)21 858 1293

Franschhoek – 55km / 35 minutes

E

claudia@waterkloofwines.co.za

Stellenbosch – 23km / 25 minutes

W

www.waterkloofwines.co.za

Hermanus – 76km / 50 minutes Gordon’s Bay – 10km / 15 minutes