False Bay Vineyards is a company that has grown out of many years of involvement in South Africa, which began at a time when their wines and potential was just being recognised. With knowledge and respect within the South African wine industry, Paul Boutinot has been able to source top quality grapes for the re-launch of False Bay. The cool coastal breeze which sweeps off the Indian Ocean temper the ripening process, extend the growing season and produce expressive wines with more precise varietal characters and purity. These lifted aromas make the wines accessible, perfectly balanced and full flavoured.

The grapes for Peacock Ridge Cabernet Sauvignon are sourced from the Paarl region, as well as the cooler ‘Golden Triangle' of The Helderberg Ward on the coastal outreaches of Stellenbosch. Deep red soils provide moisture and nutrients, which gives the Cabernet Sauvignon its supple, dark berry characters. It seems that the remark “the best soils are the worst soils” holds true, as these gravel-based vineyards restrict the variety's natural vigour. Mainly selected from bush vine vineyards, which are cultivated under dry-land conditions, or at most, receive just one irrigation during the growing season, to ensure that the vine is in its natural balance.

Grapes are tasted at regular intervals to determine the optimal ripeness level. Harvesting takes place by hand after which, they are destemmed. The juice is then fermented naturally with “wild yeasts”, which allows for the flavours in the vineyard to be expressed in the finished wine. Fermentation of Peacock Ridge Cabernet Sauvignon takes place in a combination of stainless steel and wooden fermenters. The skins and juice are mixed through a combination of delestage and pump overs. Towards the end of fermentation, the number of pump-overs is reduced to ensure that no harsh, dry tannins are extracted. After fermentation is complete the wine is then drained from the skins. Peacock Ridge Cabernet Sauvignon is then aged in a combination of used 225 litre French oak barrels and large wooden vats for at least 6 months before undergoing a light filtration, a small addition of sulphur and finally, the bottling process.

Great with stronger or gamey dishes.