From 20-50 year old bush vines, in addition to sourcing fruit from neighbouring vineyards, there is also a portion of wine from Waterkloof’s biodynamic vineyard used in the Peacock Wild Ferment range. Made by Waterkloof’s talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast in a combination of old 600 litre barrels and concrete eggs. The wine then spends a minimum of 6 months on lees before bottling. No additions other than sulphur. Vegan friendly wine.
The nose is both savoury with stone fruits, pear, notes of the local fynbos. On the palate it is delightful to find notes of wild honey often true to naturally fermented Chenin Blanc. This really is a fabulous value, zesty stone fruits, with a gently creamy character giving it texture and length rarely seen at wines this price.
Great food wine – creamy pasta dishes, chicken, pork belly etc.
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