Peacock Wild Ferment Merlot

Cassis, plums and perfume, with subtle notes of pencil shavings and green herbs on the nose. A refreshing acidity on the palate makes this wine intriguing. It is perfect on its own or with a meal as it has integrated tannins and a lingering length. There are a variety of dishes that this wine could be paired with but I would recommend serving it slightly chilled with a charcuterie platter

Grape Variety / Blend: Merlot, Cabernet Sauvignon
Winery / Estate: False Bay Vineyards Pty Ltd.

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  • FOOD PAIRING: CHEESES

₱ 1,045.00 ₱ 1,045.00 1045.0 PHP

₱ 933.04

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₱ 1,045.00 ₱ 1,045.00 1045.0 PHP

₱ 933.04

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Cassis, plums and perfume, with subtle notes of pencil shavings and green herbs on the nose. A refreshing acidity on the palate makes this wine intriguing. It is perfect on its own or with a meal as it has integrated tannins and a lingering length. There are a variety of dishes that this wine could be paired with but I would recommend serving it slightly chilled with a charcuterie platter

Product-Type: Wine
Type: red
Price Point: 1,001 to 1,250
Style: Fresh & Elegant
Vintage: 2020
Blend/Grape Variety: cabernet sauvignon merlot
Volume: 750 ml
Alcohol: 13.50%
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Stellenbosch
Fermentation: Natural
Wine-Making Process: Sustainable
FOOD PAIRING: CHEESES: Soft Creamy Cheeses (Cow, Sheep, Goat)

Winery

Western Cape, South Africa: False Bay Vineyards

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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