Peacock Wild Ferment Cabernet Sauvignon
A wine that portrays typical varietal character along with a lot of elegance and accessibility. On the nose you can enjoy subtle red berries, a hint of chocolate and green spices. The palate has a lifted freshness and soft tannins which are well integrated- the fruit also carries through well to the aftertaste. It’s great enjoyed on its own, but also pairs well with a variety of dishes ranging from a simple tomato-based pasta dish to a juicy sirloin steak.
Grape Variety / Blend: Cabernet Sauvignon
Winery / Estate: False Bay Vineyards Pty Ltd.
A wine that portrays typical varietal character along with a lot of elegance and accessibility. On the nose you can enjoy subtle red berries, a hint of chocolate and green spices. The palate has a lifted freshness and soft tannins which are well integrated- the fruit also carries through well to the aftertaste. It’s great enjoyed on its own, but also pairs well with a variety of dishes ranging from a simple tomato-based pasta dish to a juicy sirloin steak.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 1,001 to 1,250 |
| Style: | Subtle |
| Vintage: | 2020 |
| Blend/Grape Variety: | cabernet sauvignon |
| Volume: | 750 ml |
| Alcohol: | 14.00% |
| Country: | South Africa |
| Region: | Western Cape |
| Estate: | False Bay Vineyards |
| Appellation: | Stellenbosch |
| Fermentation: | Natural |
| Wine-Making Process: | Sustainable |
| FOOD PAIRING: POULTRY / PORK / VEAL: | Roasted |
| FOOD PAIRING: PIZZA & PASTA: | Tomato based |
Winery
Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.
Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.
Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.
Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.
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