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Ghost Corner Semillon 2018

Ghost Corner Semillon 2018

A focused Semillon layered with white peach, green-fig, and lime with dusty aromas. A waxy, terpene-like character yet it has a crisp mineral finish.

Avo! Chicken stock and wild mushrooms! Horseradish and mustard are two of the difficult foods to pair – just maybe you will find THIS is your wine. A serious homemade herb butter sauces or a chicken roast.

variety : Semillon [ 100% Semillon ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.0 % vol  rs : 2.7 g/l  pH : 3.44  ta : 6.3 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

SAWi Awards '18 - Platinum: 97.2 points – 2017 vintage
Sommelier Wine Awards '20: Bronze – 2017 vintage
Platter's SA Wine Guide '20: 4.5 stars – 2017 vintage
Veritas '19: Gold – 2017 vintage
Novare SA Terroir Award '19 Kaap Agulhas District: Top Semillon – 2017 vintage
Novare Terroir Wine Awards '19: National Winner – 2017 vintage
Platter's Wine Guide '19: 4.5 stars – 2017 vintage
Tim Atkin Report '18: 94 points – 2017 vintage
Veritas '18: Gold – 2016 vintage
Stephen Tanzer USA '17: 93 points – 2015 vintage
Tim Atkin '15: 93 points – 2014 vintage

ageing : Optimum drinking time: 4 - 8 years after release.

The Ghost Corner range is inspired by the extreme coastal area around Cape Agulhas near Elim, known as ‘Spookdraai’ where many ships have been wrecked. These wines are as intriguing and extreme as the story of their origin at the southernmost tip of the Cape winelands. A wine that showcases its unique terroir.

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age: 14 years, Elim ward
Planted: 1.3 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: dd1
Harvest date: 1 March 2018

about the harvest: Grapes are hand harvested early morning between 22.8-23.5 balling.

in the cellar : Winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately eight hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of yeast. 30% of juice is barrelled in 225l French oak barrel for fermentation and maturation for five months. 70% of juice is tank fermented at 11°C for approximately 24 days. Finally, the wine is maturated further on fine lees for additional four months with a monthly battônage of tank and barrels before the final blending and bottling. 30% 1st fill 225l French oak, tight grain with medium toasting.

OTHER VINTAGES - not for sale

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