Peacock Wild Ferment Merlot
The nose is full of cassis, plums, and perfume, along with subtle notes of pencil shavings and green herbs. 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 Peacock Wild Ferment Merlot from False Bay Vineyards can be paired with, when served slightly chilled, it goes perfectly with a charcuterie platter.
Grape Variety / Blend: Merlot, Cabernet Sauvignon
Winery / Estate: False Bay Vineyards Pty Ltd.
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 2021 2022 2023 |
| 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
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.