Winery · Somerset West

Waterkloof: Horse-Drawn Biodynamics & Gravity-Fed Wine

Since 2004, Paul Boutinot's Waterkloof pioneered Cape biodynamic farming with free-roaming horses. The gravity-fed cellar uses wild yeasts and wooden fermenters—"restaurant in the sky" overlooks False Bay.

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TastingWaterkloof: Horse-Drawn Biodynamics & Gravity-Fed WineWaterkloof uses horses instead of tractors - Percheron draft horses till between vine rows to preserve soil biology, a practice almost no winery in the world still follows. The gravity-fed cellar (Castle Rock Design, 2009) is a glass-and-concrete sphere with a 10-meter promontory jutting over False Bay - wine flows from crush to barrel without a single pump touching it. Inside that glass dining room, Chorus restaurant (Chefs Bertus Basson and Gregory Czarnecki) serves hyper-seasonal menus paired with estate wines - the previous incarnation won Best Restaurant in South Africa (Eat Out 2018). Try the Circle of Life range or the Seriously Cool Cinsault from vines that predate the building by decades.

Waterkloof: Horse-Drawn Biodynamics & Gravity-Fed Wine

What to do there

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