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Ghost Corner Wild Ferment Sauvignon Blanc 2017

Ghost Corner Wild Ferment Sauvignon Blanc 2017

Naturally fermented Sauvignon Blanc. Enticing aromas of fleshy white pear and quince with an illusion of sweetness. Ten months barrel maturation gives a creamy, full-palate with beautiful length.

Well paired with fresh seafood or a creamy pasta.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.5 % vol  rs : 4.1 g/l  pH : 3.5  ta : 6.2 g/l  
type : White   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

Tim Atkin '18: 94 points - 2017 vintage
Michelangelo '18: Platinum Medal - 2017 vintage
Platter's SA Wine Guide '19: 4.5 Stars - 2017 vintage
Veritas '18: Gold - 2017 vintage
Concours Mondial de Bruxelles '18: Gold - 2016 vintage
Decanter World Wine Awards '18: Gold - 2016 vintage
Sommelier Wine Awards '18: Gold - 2016 vintage
Concours Mondial Du Sauvignon '18: Gold - 2016 vintage
Old Mutual Trophy Wine Show '18: Silver - 2016 vintage
Top100/NWC '18: Top 100 & Double Platinum - 2016 vintage
Tim Atkin '17: 93 points - 2016 vintage
Stephen Tanzer USA '17: 92 points - 2015 vintage
Veritas '16: Silver - 2015 vintage
IWSC '16: Silver Outstanding - 2015 vintage
NWC/Top 100 SA '16: Top 100/Double Gold - 2015 vintage
Platter SA Wine Guide '16: 4.5 star - 2014 vintage
IWSC '15: Bronze - 2014 vintage

ageing : 3 - 5 years after release.
Best enjoyed right away, but potential to age up to five years.

Naturally fermented Sauvignon Blanc.

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 12 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB159, 317 on Richter 99

about the harvest: Harvest date: 8 February - 25 February 2017
Degree balling at harvest: Early morning hand harvested Sauvignon Blanc at 22 - 23.5°B

in the cellar : Vinification:
50% cold crush 8°C, reductive style, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C, 50% whole bunch press, reductive style, one day settling at 10°C; juice is moved to 12% new French oak and the rest to a combination of 2nd, 3rd & 4th fill French oak barrels for natural fermentation (no culture added). Fermented at 13°C for up to 45 days; Barrel matured for 10 months in tight grain, medium toast 400L barrels.

OTHER VINTAGES - not for sale

Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc