Ghost Corner Sauvignon Blanc 2017

Ghost Corner Sauvignon Blanc 2017

A unique Sauvignon blanc that cannot be compared to any other. Powerful concentrated layers of green figs and gooseberries, with a touch of grapefruit, fynbos and a steely minerality on the palate. A reflection of the cool maritime climate of Elim where the grapes are sourced.

This wine can stand its own against any great seafood or poultry dishes.

variety : Sauvignon Blanc | 100% Sauvignon Blanc
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.8 % vol  rs : 2.5 g/l  pH : 3.50  ta : 6.6 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

SAWi Awards '17 - Grand Slam: 100 points
SAWi Awards '17 - Top Ranking Sauvignon Blanc: 3rd Position
IWSC '18: Silver – 2017 vintage
Platter SA Wine Guide '19: 4.5 Star – 2017 vintage
Vertias '18: Silver – 2017 vintage
Tim Atkin '18: 93 – 2017 vintage
Walker Bay and Cape Agulhas Districts Terroir Awards '18: Top Sauvignon
Blanc – 2017 vintage
Old Mutual Trophy Wine Show '18: Bronze – 2017 vintage
Concours Mondial de Bruxelles '18: Silver – 2017 vintage
Decanter World Wine Awards '18: Silver – 2017 vintage
Platter's Wine Guide '18: 5 stars – 2016 vintage
Tim Atkin '17: 93 points – 2016 vintage
Stephen Tanzer - USA '17: 91 points – 2015 vintage
Decanter Wine World Awards '17: Silver – 2016 vintage
Vertias '16: Double Gold – 2016 vintage
IWSC '16: Silver Outstanding – 2015 vintage
NWC/Top 100 SA '16: Top 100/Double Silver – 2015 vintage
Decanter Wold Wine Awards '16: Gold – 2015 vintage
Concours Mondial du Sauvignon '16: Gold – 2015 vintage
Veritas '15: Double Gold – 2015 vintage

ageing : 2 - 5 years after release

in the vineyard : Facing: South
Soil types: Bokkeveld slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 12 Ha
Trellised: Extended 6 Perold
Irrigated: Supplementary
Clone: SB10, SB159, SB316 on Richter 99

about the harvest: Yield per Ha: 9 t/Ha
Harvest date: 8 February - 1 March 2017
Degree balling at harvest: Early morning hand harvested at 21.5° - 23.5°

in the cellar : Reductive style, cold crushed at 8º C, skin contact for 6 hours, only free run juice used, settle for 2 days at 10º C; fermented for 21 days at 12º C with selected yeast strain; lees contact for 4 months, tank bâttonage weekly.

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