Peacock Wild Ferment Sauvignon Blanc

This Sauvignon Blanc expresses the great complexity of the varietal and cool flavors such as lime, gooseberries, and mineral flavors on the nose. It has a lovely texture and persistence. The wines have a vibrant but balanced acidity and provide a long length on the palate. Enjoy Peacock Wild Ferment Sauvignon Blanc from False Bay Vineyards on its own or with a variety of fresh seafood or a green salad! Available for deliveries within Metro Manila.

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

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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!

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  • Style
  • Vintage
  • Blend/Grape Variety
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  • Wine-Making Process
  • FOOD PAIRING: SALADS

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Product-Type: Wine
Type: white
Price Point: 1,001 to 1,250
Style: Balance & Vibrant
Vintage: 2021 2022 2023
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.