Blackwater Wine is the brainchild of Francois Haasbroek, a man that is unequivocally part of the bright future of South African wine. Francois graduated with a bachelor's degree in science – viticulture and oenology from Stellenbosch University. His first stint as a 'cellar rat' was at Neil Ellis wines. He also worked in California, at Dry Creek Vineyard in Sonoma and at Jackson Estate in Marlborough, New Zealand. Upon his return from New Zealand, Francois was offered the winemaker post at Waterford Wine Estate in Stellenbosch. He started Blackwater Wine project in 2010, which ultimately became his focus full time in 2012.
Blackwater Wines are focused on sourcing fruit from the best possible vineyards across the Western Cape, building long lasting relationships with the growers, and making wines that truly showcase their places of origin. With the minimal intervention ethos in the cellar, it all comes down to the grapes, no wine making tricks – just sticking to the basics and attention to details. Francois enjoys wines built on natural acidity & grape tannin, not plastered under layers of oak with countless additions and manipulations forced upon it.

Sauvignon Blanc Highroller

Produced from a vineyard in the Cloof Estate in Darling that would have been blended away into insignificance. The microplot is dry farmed and three pickings dictate the final outcome. The first for acid, the second for structure and the third for intensity. The grapes are lightly crushed and left on their skins for 15 hours, settled and then fermented at very low temperatures. The wine is left on the gross lees for seven months with a stirring once per month. a very light fining and filtering is done prior to bottling.

Region: Darling
Varietal: 100% Sauvignon Blanc
Vintage: 2014
Vineyard: Cloof Estate
Vine Age: 18 years old
Yield: 3 tons per acre
Soil Type: Lime Rich, Shallow Clay
TA: 6.6 grams per liter
pH: 3.3
Alcohol: 11.6%
Oak: None - Concrete Vats
Production: 800 cases produced

Price: Fl $136, 3cs $128
Pinot Noir Terra Lux

Crafted using grapes sourced from three young sites in the uber-trendy Elgin area, The grapes are 100% destemmed, cold soaked for 5 days, fermented roughly one-third whole bunch and spending three weeks on skins. It is aged in seasoned oak, bottled unfined and unfiltered and ridiculously rare as he made less than 2,000 bottles. "This is such a rockstar Pinot Noir that if you left it on its own in a hotel room, you’d come back to find it in bed with six Chardonnays, the TV out the window, the sprinklers going off and an empty minibar."

Region: Elgin
Varietal: 100% Pinot Noir
Vintage: 2013
Vine Age: 9-12 years old
Yield: 2.4 tons per acre
Soil Type: Sandstone with Quartz Deposits over Limestone
Alcohol: 12.4%
Skin Contact: 21 days
Oak: 14 months in 3-5 year old French barriques
Production: 150 cases


Price: 6Pk $108