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R1295 for 6 bottles

R216 per bottle
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Ghost Corner Semillon 2017

Ghost Corner Semillon 2017

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

This wine is especially well suited for strong seafood flavours such as yellowtail, scallops or snoek, as well as lightly smoked meat and rich pork dishes.

variety : Semillon [ 100% Semillon ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Elim
analysis : alc : 13.0 % vol  rs : 2.1 g/l  pH : 3.4  ta : 6.2 g/l  
type : White  style : Dry  body : Full  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

SAWi Awards '18 - Platinum: 97.2 points
Platter's SA Wine Guide '20: 4.5 stars – 2017 vintage
Veritas '19: Gold – 2017 vintage
Novare SA Terroir Award '19 Kaap Agulhas District: Top Semillon – 2017 vintage
Novare Terroir Wine Awards '19: National Winner – 2017 vintage
Platter's Wine Guide '19: 4.5 stars – 2017 vintage
Tim Atkin Report '18: 94 points – 2017 vintage
SA Terroir Wine Awards '17: Top Semillon
SAWi Awards '17 - Grand Slam: 100 points
SAWi Awards '17 - Top Ranking Semillon: 1st Position
Veritas '18: Gold – 2016 vintage
Winemag '18 - Alternative Varieties Report: 90 points – 2016 vintage
Walker Bay and Cape Agulhas Districts Terroir Awards 17: Top Semillon – 2015 vintage
Platters '17: 4.5 stars – 2015 vintage

ageing : Optimum drinking time: 3 - 5 years after release.

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 17 years, Elim ward
Vineyard area: 1.5 ha
Yield per hectare: 5 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: dd1

about the harvest: Harvest date: 27 February 2017
Degree balling at harvest: Early morning hand harvested at 22.5°B

in the cellar : Reductive style, cold crush 8°C, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C; Fermentation: 28 days in stainless steel tank, – 70%, 30% fermented in 1st fill 225l French oak barrels for 3 months at 12°C with selected yeast strains before blending 5 month lees contact, weekly tank and barrel bâttonage. Barrel maturation: Medium toast barrels – Allier forests – Burgundy coopers, 225l barrels.

OTHER VINTAGES - not for sale

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