Born out of an aim to make ‘real wine’ more affordable, False Bay Vineyards takes its name from one of South Africa’s most stunning natural landscapes – the bay that frames much of the country’s premium wine-growing land.
Founder Paul Boutinot came to the Western Cape back in 1994 to find and rescue grapes from older and under-rated vineyards. The large co-operative blends dominating South Africa’s wine industry at that time meant that these treasures had been in danger of being lost.
Paul’s approach was unusual for that time: he used minimal intervention to transform those endangered gems into wines. Phrases like ‘wild yeast ferments’ and ‘no acid additions’ are familiar to ‘real wine’ lovers now, but were almost unheard of in that era.
Paul now oversees Waterkloof – his biodynamic vineyard overlooking False Bay – with the same approach. Although the techniques have become familiar, making wine this way at this price level is still unusual. However, the ingredients available to Waterkloof’s Cellar Master Nadia Barnard are as enticing as ever: old vines, characterful coastal fruits and wild yeasts with no need for added extras.
