Peacock Wild Ferment Cabernet Sauvignon

This wine portrays the 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 with soft tannins which are well integrated and a long fruit finish. Peacock Wild Ferment Cabernet Sauvignon from False Bay Vineyards is great enjoyed on its own, and also pairs well with a variety of dishes ranging from simple tomato-based pasta dishes to a juicy sirloin steak. Available for deliveries within Metro Manila.

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

https://www.sommelierselection.ph/web/image/product.template/31231/image_1920?unique=415fc3b

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
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: PIZZA & PASTA

This combination does not exist.

Product-Type: Wine
Type: red
Price Point: 1,001 to 1,250
Style: Subtle
Vintage: 2020 2022
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

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.