Peacock Wild Ferment Chenin Blanc

South Africa is the home of the second largest plantings of Chenin Blanc after France. The aging of the grapes which come from vines that are between twenty and fifty years old for six months on lees in 600-liter concrete eggs helps to create the pleasing aromas of peach, lime, green apple, pineapple, and nuances of vanilla on the nose which are followed by a fruity freshness and a long, elegant finish on the palate. Enjoy Peacock Wild Ferment Chenin Blanc form False Bay Vineyards with a variety of dishes, including seafood, chicken risotto, and Thai cuisine. Available for deliveries within Metro Manila.

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

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Aromas of peach, lime and green apple is what I can appreciate on the nose. These elegant flavours carry through onto the palate with a lovely freshness and a long, elegant finish. Enjoy this wine with a variety of dishes, including seafood, chicken risottos and Thai cuisine.

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  • Vintage
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  • FOOD PAIRING: POULTRY / PORK / VEAL

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Product-Type: Wine
Type: white
Price Point: 1,001 to 1,250
Style: Fresh & Elegant
Vintage: 2021 2022 2023
Blend/Grape Variety: chenin blanc
Volume: 750 ml
Alcohol: 13.00%
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Stellenbosch
Fermentation: Natural
Wine-Making Process: Sustainable
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared

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.