Peacock Wild Ferment Sauvignon Blanc

This Sauvignon Blanc has great complexity and expressed the varietal as well as they cool site with flavours such as lime, gooseberries and mineral flavours on the nose. It has a lovely texture and persistence. The wines shows a vibrant but balanced acidity and providing a long length on the palate. Enjoy it on its own or with a variety of fresh seafood or a fresh green salad!

Grape Variety / Blend: Sauvignon Blanc
Winery / Estate: False Bay Vineyards Pty Ltd.

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  • FOOD PAIRING: SALADS

₱ 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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This Sauvignon Blanc has great complexity and expressed the varietal as well as they cool site with flavours such as lime, gooseberries and mineral flavours on the nose. It has a lovely texture and persistence. The wines shows a vibrant but balanced acidity and providing a long length on the palate. Enjoy it on its own or with a variety of fresh seafood or a fresh green salad!

Product-Type: Wine
Type: white
Price Point: 1,001 to 1,250
Style: Balance & Vibrant
Vintage: 2021
Blend/Grape Variety: sauvignon blanc
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: SALADS: Salad with Sea Food

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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