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.
Ripe and expressive on the nose with citrus and guava aromas and hints of wild thyme. The palate is fresh and lifted, the gently honeyed fruit perfectly balanced by taut acidity leading to a crisp, vibrant, savoury finish.
Great food wine – creamy pasta dishes, chicken, pork belly etc.
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