Cederberg Cabernet Sauvignon 2002

Cederberg Cabernet Sauvignon 2002

WINE Magazine April 2005 - 3.5 Points
Best in Class Silver - International Wine and Spirit Competition (IWSC) 2005
Try some of these words to describe the first impression: succulent, savoury, powerful, broad-shouldered, elegant. Ripe mulberry / plum fruits with cool cedar whiffs make a splendid introduction on the nose. The full rich palate is seriously structured, with ripe mulberry fruit backed by fine, slightly juicier tannins that end with a lovely dry finish. This South African Airways selection winner’s charms won’t fade for another 4 – 7 years.


variety : Cabernet Sauvignon | 100% Cabernet Sauvignon
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : 
analysis : alc : 14.0 % vol  rs : 3.3 g/l  pH : 3.56  ta : 6.1 g/l  va : 0.57 g/l  so2 : 87 mg/l  fso2 : 41 mg/l  
type : Red   wooded
pack : Bottle  

AWARDS

Best in Class Silver - International Wine and Spirit Competition (IWSC) 2005
WINE Magazine April 2005 - 3.5 Points

ageing : Maturation potential Optimum 2 – 6 years

in the vineyard : Vineyards: Facing South-west
Soil types: Glenrosa
Age of vines: 16 years
Vineyard area: 1,5Ha
Yield per Ha: 7t/Ha
Trellised: Perold
Irrigated Supplementary
Clone: 163C (Scleipp) on Richter 99

about the harvest: Harvest date: 10 April 2001
Degree Balling at harvest: 25,3º Balling

in the cellar : Fermentation
Closed tanks
Pump over every 6 hours
Fermentation temperature 26ºC
Fermentation days 9
Barrel ageing French 1st fill 60%; 2nd fill 40%
Period in wood 14 months

Fermentation of the 2002 vintage happened in closed tanks for nine days at 26ºC, while the juice was pumped over every six hours, resulting in a 14% alcohol level. The wine was then matured in French oak barrels for 14 months.

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