Waterkloof releases new Peacock Wild Ferment wines

Waterkloof, the sustainable wine farm outside Somerset West, struts its features with four new releases joining its fruit-driven Peacock Wild Ferment ‘muster’ of wines in its False Bay Vineyards portfolio.

These new additions all advocate the use of ambient yeasts to bring out the natural terroir characteristics in each wine and include the Peacock Wild Ferment Chardonnay 2014, Peacock Wild Ferment Chenin Blanc 2014, Peacock Wild Ferment Merlot 2013 and Peacock Wild Ferment Cabernet Sauvignon 2013.

“We source our grapes for this range close to home, from the Helderberg region on the coastal outreaches of Stellenbosch. Here cool growing conditions allow for longer and slower ripening periods, which impart fresh acidity and remarkable concentrated flavours to the grapes. The wines are also enriched with some fruit from Waterkloof’s bio-dynamic vineyards to raise the quality even further,” shares Waterkloof winemaker Nadia Barnard.

“Our Peacock Wild Ferment wines are earlier drinking than our Waterkloof wines, but with serious complexity and elegance nonetheless. They are versatile wines, that work well as an aperitif, or with an appropriate food pairing" she added.

The Peacock Wild Ferment range is named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards. The estate earned its WWF Biodiversity and Wine Initiative (BWI) Championship status in 2008 and is renowned for its natural and conservation-based efforts in producing its elegant wines.

Waterkloof follows a winemaking philosophy of minimal intervention. Expertly designed, the cellar is both ultra-modern and geared for traditional winemaking practices such as open top, wooden fermenters for red wines; whole bunch pressing for white wines to guarantee gentle extraction, and the use of gravity to avoid excessive pumping of the wine. Waterkloof relies only on naturally present, wild yeasts during fermentation to allow for the flavours in the vineyard to be expressed in the finished wine.

Peacock Wild Ferment Chardonnay 2014

The grapes stems from the foot of the Schapenberg, a mere five kilometres from the False Bay coast.

Fermentation (in tanks and partially in older 600L barrels) took six months to complete and the wine was left on the secondary lees in barrel for a further two months before bottling.

The Peacock Wild Ferment Chardonnay 2014 exudes a restrained mineral style and focuses on elegance with soft fruit, gooseberry and citrus notes and a lingering mouth feel. It is perfect to drink on its own, but also pairs exceptionally well with pan seared scallops and line fish.

Peacock Wild Ferment Chenin Blanc 2014

Old bush vines (20 to 50 years old), planted in Chenin friendly soils, have over time found their natural balance and it definitely shows in this wine.

Fermentation took four months to complete and the wine was then left on the secondary lees for a further four months before bottling.

Quince and stone fruit flavours add complexity to what is a delightfully drinkable wine. It is beautifully textured, well balanced and has a lingering mouth feel. The Peacock Wild Ferment Chenin Blanc 2014 is extremely versatile and will go well with a variety of dishes. Try it with seafood, risotto or roast chicken.

Peacock Wild Ferment Merlot 2013

The vines are between 12 to 17 years old and planted at 200 to 290 meters above sea level on the Schapenberg where moderate temperatures prevail. There they also benefit from strong south-easterly winds during the growing season which help to control growth, crop size and quality

The Peacock Wild Ferment Merlot 2013 spent 30 days on the skins after natural fermentation and was aged in 3^rd and 4^th fill French oak barrels for 18 months, to soften the tannins yet still preserve the fresh fruit aromatics and uplifting acidity.

Tobacco and choc notes blend well with ripe black fruit flavours on the nose. A slight herbal edge adds freshness and complexity to the lush mocha and berry flavours of this medium-bodied red. A superb choice with duck, braised lamb or venison.

Peacock Wild Ferment Cabernet Sauvignon 2013

When producing this wine, Waterkloof looks for vineyard sites that are able to produce a Cabernet Sauvignon with notable elegance and freshness, allied with a fine texture as opposed to a big, gutsy wine.

Deep red soils on the cooler slopes of the Schapenberg impart a supple, dark berry character, balanced flavours and elegant tannins to the wine.

Fermentation took place in Waterkloof’s wooden fermenters and the wine was aged in small, older French oak barrels for 18 months, after which it underwent a light filtration.

The Peaock Wild Ferment Cabernet Sauvignon 2013 entices with hints of dark fruit and pencil shavings on the nose, followed by ripe, juicy flavours and a fresh, balanced acidity on the palate. This succulent red goes well with pastas and red meat based dishes. A Springbok loin or T-bone steak with Béarnaise sauce will go down a treat with this wine.

All Peacock Wild Ferment wines retail at R65 per bottle and the range is available at the Waterkloof cellar, selected wine outlets and leading restaurants. For more information or wine orders contact Tel: 021 858 1292 or visit www.falsebayvineyards.co.za.