Peacock Wild Ferment Syrah

A balanced wine with beautiful red fruit on the nose, light floral notes and a hint of black and white pepper. The light, elegant flavours are perfectly balanced with fresh acidity and well-rounded tannins. Enjoy this wine on its own or with a simple lasagne dish.

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

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A balanced wine with beautiful red fruit on the nose, light floral notes and a hint of black and white pepper. The light, elegant flavours are perfectly balanced with fresh acidity and well-rounded tannins. Enjoy this wine on its own or with a simple lasagna dish.

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

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Product-Type: Wine
Type: red
Price Point: 1,001 to 1,250
Style: Light
Vintage: 2021
Blend/Grape Variety: syrah
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: PIZZA & PASTA: Cream 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.