David Nieuwoudt Ghost Corner Sauvignon Blanc 2013

David Nieuwoudt Ghost Corner Sauvignon Blanc 2013

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 climate terroir of Elim where the grapes are sourced. Lees contact during the winemaking process creates length and richness on the aftertaste, which will progress even more over the next 2 or 3 years. This wine can stand its own against any great seafood or poultry dishes such as pheasant.


variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.2 % vol  rs : 2.6 g/l  pH : 3.4  ta : 6.7 g/l  
type : White  style : Dry  body : Full   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS

International Wine and Spirit Competition 2014 - Silver - 2013 vintage
Decanter World Wine Awards 2013: International Trophy for Top Sauvignon Blanc above £15 – 2012 vintage
Veritas’13: Gold – 2012 vintage
Platter SA Wine Guide’14: Four star – 2012 vintage
SA Wine Index Awards’13: Platinum – 2012 vintage
Decanter World Wine Awards’13: Regional Trophy – 2012 vintage
Top 100 SA Wines’13 – 2012 vintage
Top 100 SAWines’12 – 2011 vintage
Top 100 SAWines’11 – 2010 vintage
Veritas’11: Gold – 2011 vintage
SA Top 10 Sauvignon Blanc’11 – 2011 vintage
Sommelier Wine Awards’12: Gold – 2011 vintage

ageing : Optimum 2 - 5 years after release.

in the vineyard : Facing: South
Soil types: Bokkeveld slate, Koffieklip and Gravel
Age of vines: 12 years, Elim ward
Vineyard area: 3 Ha
Trellised: Extended 6 Perold
Irrigated: Supplementary
Clone: SB316 on Richter 99.

about the harvest: Yield per Ha: 5.5 t/Ha 
Harvest date: 18 - 28 February 2013
Degrees Balling at Harvest: Early morning hand harvested at 21.5° - 24° Balling.

in the cellar : Vinification: Reductive style, cold crush 8°C, skin contact for 6 hours, only free run juice used, settle for 3 days at 10°C.
Fermentation days: 21days at 12° days with selected yeast strains.
Lees contact: 5 months, tank battonage weekly

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