Bright, textured Chenin from the cooler coastal slopes of Stellenbosch.
The nose is intriguingly savoury with garriguey notes of the local fynbos and a distinct note of oregano. On the palate it is delightful to find notes of wild honey often true to naturally fermented Chenin Blanc.
An independent company, owned by Waterkloof founder Paul Boutinot, False Bay Vineyards aims to make 'real' wine affordable. These are sustainable certified wines bottled in South Africa and naturally crafted from mature and often old vineyards that, crucially, are naturally in balance. This means that, unusually at the price, the grapes from these coastal gems can be transformed into wine with wild yeast and an absolute minimum of intervention.
False Bay Vineyards is proud to be a WWF (World Wildlife Fund) Biodiversity Champion and certified by WIETA (Wine and Agricultural Ethical Trade Association). All of their wines are Vegan friendly. False Bay - Real Wine.
The grapes for Peacock Wild Ferment Chenin Blanc are sourced from The Helderberg Ward on the coastal outreaches of Stellenbosch. Old bushvine vineyards (20 - 50 years old), planted in Chenin friendly soils, have over time found their natural balance and it definitely shows in the wine. The Helderberg and Schapenberg are also known for the large expanses of indigenous flora (fynbos and proteas) and fauna such as caracal, bat eared foxes, leopards and of course, peacocks. In fact, four of South Africa's twenty WWF Biodiversity & Wine Initiative Champions (which includes Waterkloof amongst their number) are located on the Schapenberg and Helderberg alone. In addition to sourcing fruit from neighbouring vineyards, there is also a portion of wine from Waterkloof's biodynamic vineyard used in the Peacock Wild Ferment range.
Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast in a combination of old 600litre barrels and concrete eggs. The wine then spends a minimum of 6 months on lees before bottling. No additions other than sulphur. Vegan friendly wine.
A really versatile wine that will go with a variety of dishes. Try creamy chicken dishes, belly of pork, fresh pasta and carbonara.
