Peacock 'Wild Ferment' Chenin Blanc
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 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 both savoury with stone fruits, pear, notes of the local fynbos and a distinct note of oregano. On the palate it is delightful to find notes of wild honey often true to naturally fermented Chenin Blanc.
Great food wine - creamy pasta dishes, chicken, pork belly etc.