The grapes for Peacock Wild Ferment Chenin Blanc are sourced from The Helderberg Ward on the coastal outreaches of Stellenbosch. Old bushvine vineyards (20 - 50 years old), planted in Chenin friendly soils, have over time found their natural balance and it definitely shows in the wine. The Helderberg and Schapenberg are also known for the large expanses of indigenous flora (fynbos and proteas) and fauna such as caracal, bat eared foxes, leopards and of course, peacocks. In fact, four of South Africa's twenty WWF Biodiversity & Wine Initiative Champions (which includes Waterkloof amongest their number) are located on the Schapenberg and Helderberg alone. In addition to sourcing fruit from neighbouring vineyards, there is also a portion of wine from Waterkloof's biodymamic 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 600litre 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 ripe and savoury with garriguey notes of the local fynbos and a distinct note of oregano. The palate is rounded and full of fruit with notes of wild honey often found in naturally fermented Chenin Blanc.
A really versatile wine that will go with a variety of dishes. Try creamy chicken dishes, belly of pork, fresh pasta and carbonara.