Cederberg Sauvignon Blanc 2015

An aromatic Sauvignon Blanc with grassy notes, white asparagus undertones and strong hints of capsicum, gooseberries and lemon zest. A refreshing, crisp acidity finishes off the initial sensation of creaminess on 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 : 13.5 % vol  rs : 2.3 g/l  pH : 3.4  ta : 6.7 g/l  
type : White  style : Dry  body : Light  taste : Herbaceous  
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS
UK IWC 2015: Trophy, Gold - 2014 vintage
SA Wine Index Awards 2015: Platinum
Platter’s SA Wine Guide 2015: Four star - 2014 vintage
Sommelier Wine Awards 2014: Gold - 2013 vintage
Tim Atkin 2014: 91 points - 2013 vintage
Robert Parker 2014: 88 points - 2013 vintage
UK IWC 2014: Silver - 2013 vintage
Platter’s SA Wine Guide 2014: Four star - 2013 vintage
SA Wine Index Awards 2013: Top SA Sauvignon Blanc
Old Mutual Trophy 2013: Best unwooded SA Sauvignon Blanc - 2012 vintage
Top 100 SA Wines 2013 - 2012 vintage
Concours Mondial du Sauvignon 2013: Gold - 2012 vintage
Michelangelo Wine Awards 2012: Gold - 2012 vintage
Concours Mondial du Sauvignon 2012: Gold - 2011 vintage
ANA First/Business Class Selection 2012 - 2011 vintage
Michelangelo Wine Awards 2011: Gold - 2011 vintage
Top 100 SA Wines 2011 - 2010 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: 14 years
Vineyard area: 11ha
Trellised: Extended Perold 6 wire
Irrigation: Supplementary
Clone: SB316D on Richter 99 SB10 on Richter 110

about the harvest: 
Early morning hand harvested
Harvest date: 27 January - 11 February 2015
Degree Balling at Harvest: 20° - 23.5° Balling
Yield: 8 t/ha

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

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