Cederberg Sauvignon Blanc 2014

Cederberg Sauvignon Blanc 2014

An aromatic Sauvignon Blanc with grassy notes, white asparagusundertones and strong hints of capsicum, gooseberries and lemon zest. Arefreshing, crisp acidity finishes off the initial sensation of creaminesson the mid-palate.

The ideal companion to traditional chicken pie, but also try it with shellfish or pork.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Cederberg
analysis : alc : 13.0 % vol  rs : 2.4 g/l  pH : 3.4  ta : 6.8 g/l  
type : White  style : Dry  body : Light  taste : Herbaceous  
pack : Bottle  size : 0  closure : Screwcap  

AWARDS

Platter’s SA Wine Guide’15: Four star – 2014 vintage
Sommelier Wine Awards’14: Gold – 2013 vintage
Tim Atkin’14: 91 points – 2013 vintage
Robert Parker’14: 88 points – 2013 vintage
UK IWC’14: Silver – 2013 vintage
Platter’s SA Wine Guide’14: Four star – 2013 vintage
SA Wine Index Awards’13: Top SA Sauvignon Blanc
Old Mutual Trophy’13: Best unwooded SA Sauvignon Blanc – 2012 vintage
Top 100 SA Wines’13 – 2012 vintage
Concours Mondial du Sauvignon’13: Gold – 2012 vintage
Michelangelo Wine Awards’12: Gold – 2012 vintage
Concours Mondial du Sauvignon’12: Gold – 2011 vintage
ANA First/Business Class Selection’12 – 2011 vintage
Michelangelo Wine Awards’11: Gold – 2011 vintage
Top 100 SA Wines’11 – 2010 vintage
SA Top 10 Sauvignon Blanc’10 – 2010 vintage
Old Mutual Trophy’10: Best unwooded SA Sauvignon Blanc – 2009 vintage

ageing : Optimum drinking time: 1 – 3 years after release

in the vineyard : Facing: South and East
Soil type: Slate and sandstone
Age of vines: 12 years
Vineyard area: 11ha
Trellised: Extended Perold 6 wire
Irrigation: Supplementary
Clone: SB316D on Richter 99 SB10 on Richter 110

about the harvest: Harvest date: 10 February - 5 March 2014
Degree Balling at Harvest: Early morning hand harvested at 20° - 23.5° Balling
Yield: 8 t/ha

in the cellar : Reductive style, cold crush 8ºC, skin contact for 8 hours, only free run juice used, settle for 2 days at 10ºC, 22 – 30 days fermented at 12ºC with selected yeast strains, 5 months lees contact with weekly tank bậttonage

OTHER VINTAGES - not for sale

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