David Nieuwoudt Ghost Corner Semillon 2013

David Nieuwoudt Ghost Corner Semillon 2013

An aromatic Semillon displaying aromas of green fig, white fruit andnettles characteristic of the cool climate in Elim. A distinct mineralitywith a slight earthiness on the nose that follows through onto the palate. Asmall amount of French oak adds a hint of smokiness leading to a creamypalate with a crisp acidity.

This wine is especially well suited for strongseafood flavours such as yellowtail, scallops or snoek, as well as lightlysmoked meat and rich pork dishes.

variety : Semillon [ 100% Semillon ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.46 % vol  rs : 3.5 g/l  pH : 3.2  ta : 7.0 g/l  
type : White   wooded
pack : Bottle  size : 0  closure : Screwcap  

AWARDS


Top 100 SA Wines 2015: Winner - 2013 vintage
Veritas’14: Double Gold – 2013 vintage
SA Terroir Wine Awards’14: National winner – 2012 vintage
Tim Atkin’14: 93 points – 2012 vintage
Top 100 SA Wines’14 – 2012 vintage
Platter SA Wine Guide’14: Four star – 2011 vintage
SA Wine Index Awards’13: Best in category & Platinum – 2011 vintage
IWSC’12: Gold Outstanding – 2011 vintage
Top 100 SA Wines’13 – 2011 vintage
Since the first release the ’07, ’08, ’09, ’10, ’11 and ’12 vintages were
awarded the Semillon trophy at the annual SA Terroir Wine Awards.

ageing : 3 - 5 years after release

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 13 years, Elim ward 
Vineyard area 1.5 ha
Yield per hectare: 5 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SH 1 on Richter 99

about the harvest: Harvest date: 7 March 2013 
Degree balling at harvest: Early morning hand harvested at 22.5ºB

in the cellar : Vinification: Reductive style, cold crush 8ºC, Skin contact for 8 hours, Pressing, only free run juice used, settle for 2 days at 10ºC.
Fermentation: 28 days in stainless steel tank – 70% 30% fermented in 1st and 2nd fill 300ℓ French Oak Barrels for 3 months before blending at 12ºC with selected yeast strains.
Lees contact: 5 month lees contact, weekly tank and barrel bâttonage.
Barrel maturation: Barrels used are Medium toast – Allier Burgandy coopers, 300ℓ barrels.

OTHER VINTAGES - not for sale