Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.

2014 Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.

2013 Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.

2012 Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.

2011 Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.

2010 Production

The grapes for Peacock Wild Ferment Sauvignon Blanc are sourced from the coolest, most coastal area of Stellenbosch: The Schapenberg. In this cooler and more windswept area the variety produces lower yields and has a longer ripening time, ensuring balanced flavours, fine poise and a long finish. 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 regenerative vineyard used in the Peacock Wild Ferment range. Made by Waterkloof's talented young Cellarmaster Nadia Langenegger. Low yielding vines from Schapenberg sauvignon blanc vineyards are hand harvested. Grapes are then whole-bunch pressed in a horizontal basket press for only the finest juice. Fermentation takes place spontaneously with wild yeast and the wine then spends an extended period on the lees before bottling. No additions other than sulphur. Vegan friendly wine.