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Peacock Wild Ferment Sauvignon Blanc 2017

Technical Analysis
Winemaker
Nadia Barnard
Main Variety
Sauvignon Blanc
Appellation
Stellenbosch
Alcohol
13 %vol
pH
3.15
RS
1.4 g/l
TA
7 g/l
Characteristics
Type
White
Style
Dry
Taste
Fruity

Tasting Notes

This Sauvignon Blanc has great complexity and exudes hints of lime, goose berries and mineral flavours on the nose. It has a lovely texture and persistence. Fresh acidity provides a long length on the palate.

Blend Information

100% Sauvignon Blanc

Food Suggestions

Enjoy it on its own or with a variety of fresh seafood dishes, especially grilled prawns.

About The Harvest

When we selected the vineyard sites for our Peacock Wild Ferment Sauvignon Blanc, we looked for sites that can produce a wine of real interest, which excites the palate, develops in the glass and complements food exceptionally well. We searched for vineyards with low yields, high natural acidity and flinty, mineral qualities – and these characteristics were found in abundance in ocean facing vineyards, within our cool Schapenberg ward, on the coastal outreaches of Stellenbosch. Seeing that this area is about 5 °C cooler than the rest of Stellenbosch, these vineyards allow for slower ripening, a greater natural concentration of flavours and a long finish. The Peacock Wild Ferment range is named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and if you are lucky you might just spot the albino peacock from which the label gets its inspiration from.

In The Cellar

We follow a ‘less is more’, minimal intervention winemaking philosophy for all our wines: Grapes are tasted at regular intervals to determine the optimal ripeness level. Harvesting takes place by hand after which, the grapes are whole-bunch pressed in our new horizontal basket press. Only the finest, free run juice is selected from the press, from which it runs down via gravity into tank. Clarification happens naturally over a 24-hour period without the addition of any enzymes or settling agents. The juice is then fermented with “wild yeasts”, which allow for the flavours in the vineyard to be expressed in the wine. No additions of tartaric acid were necessary, due to the natural balance found in the grapes. Fermentation took roughly 3 months to complete and the wine was left on the secondary lees for another two months before bottling.

Other Vintages

Peacock Wild Ferment Sauvignon Blanc 2017 Nadia Barnard Sauvignon Blanc
Peacock Wild Ferment Sauvignon Blanc 2016 Nadia Barnard Sauvignon Blanc
Peacock Wild Ferment Sauvignon Blanc 2016 Nadia Barnard Sauvignon Blanc
Peacock Wild Ferment Sauvignon Blanc 2015 Nadia Barnard Sauvignon Blanc

Additional Information

The Peacock Wild Ferment range is named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and if you are lucky you might just spot the albino Peacock from which the label gets its inspiration from.