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ALEX STARRY IN KEERMONT VINEYARDS
MARK LE ROUX, COO AND CELLARMASTER AT WATERFORD, REFLECTS ON A 25-YEAR
JOURNEY THAT HAS REVEALED THE REMARKABLE EVOLUTION OF CABERNET
Methods in the cellar include gentle grape handling, no crushing or pumping, and we don’t
add extraction enzymes. We only do one or two soft punch downs daily and prefer a long,
slow maceration, allowing wild yeast to bring out complex flavours that express the terroir.
Bottling is done by hand with minimal filtration, followed by maturation just short of two
years in seasoned French oak barriques.”
Keermont’s Cabernet Sauvignon 2020 earned 92 points - a seamless and sophisticated wine
worthy of praise in its delicate expression of terroir.
A COMMITMENT TO SUSTAINABILITY
Waterford, situated in the Blaauwklippen Valley, has focused on Cabernet Sauvignon for
25 years, committed to non-manipulative winemaking and sustainable farming practices.
Mark Le Roux, COO and cellar master, emphasizes their dedication to reflecting the essence
of place through their wines: “Waterford’s sustainable practices, including regenerative
farming, wastewater management, and organic practices, have earned us the Integrity &
Sustainability Seal for all our wines.”
Le Roux eloquently describes the journey of a fine Cabernet Sauvignon, noting its evolution
from vibrant youth to a gracefully ageing wine with elegant, fine-textured flavours.
“Cabernet Sauvignon is a long journey. The fruit is fresh in its youth, the palate elegant
with lively tannins balanced by natural acidity. Around five years of age, the wine evolves
as tannins and acidity mature, and aromatics develop. After 15 years, it enters a graceful
second ageing phase, with tannins softening, leading to an elegant, fine-textured palate
and refined flavours. When making Cabernets, oak is crucial. Too much oak creates a dry,
52 AUTUMN 2023 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE