Cederberg Chenin Blanc 2018

Name: Cederberg Chenin Blanc 2018
Brand: Cederberg
SKU: 44226

The Cederberg style Chenin Blanc offers beautiful layers of melon, grapefruit and fleshy white pear. Four months lees contact ensured a mouth coating creaminess on the palate with a lively crisp acidity to finish off. Altitude vineyards make this Chenin Blanc truly unique. This wine will be well suited to creamy dishes as well as light summer lunches.

This wine will be well suited to creamy dishes and light summer lunches.

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variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Cederberg Cellar

winemaker : David Nieuwoudt

wine of origin : Cederberg

analysis : alc : 13.3 % vol rs : 2.4 g/l pH : 3.4 ta : 6.3 g/l

type : White style : Dry body : Medium taste : Fruity

pack : Bottle size : 750ml closure : Screwcap

AWARDS

Platter's Wine Guide '18: 4 stars – 2017 vintage
SAWi Awards '17 - Top Ranking Chenin Blanc: 28th Position
Tim Atkin '17: 90 points – 2017 vintage
Stephen Tanzer - USA '17: 89 points – 2016 vintage
Veritas '16: Silver – 2016 vintage
Wine Spectator Review '16: 88 points – 2015 vintage
Wine Spectator Review '16: 87 points – 2014 vintage
Stephen Tanzer '15: 90 points – 2014 vintage
SAWi Awards '15 - Grand Gold Chenin Blanc: 93.0
Platter's SA Wine Guide '14: Four star – 2013 vintage
Robert Parker '14: 89 points – 2013 vintage
Michelangelo Wine Awards '13: Gold – 2013 vintage
SAA Business Class Selection’13 – 2012 vintage
Michelangelo Wine Awards’12: Gold – 2012 vintage
Veritas’12: Gold – 2012 vintage
SAA Business Class Selection’12 – 2011 vintage
Veritas’11: Gold – 2011 vintage
Veritas’10: Double Gold – 2010 vintage

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

in the vineyard : Facing: South and west
Soil types: Glenrosa and Sandstone
Age of vines: 14 years
Vineyard area: 15 ha
Yield per hectare: 8 - 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SN24/220 on Richter 99

about the harvest: Harvest date: 27 February - 19 March 2018
Degree balling at harvest: Early morning hand harvested at 20 - 23ºB

in the cellar : Vinification: Light pressing, mainly free run juice, settle for 2 days at 10ºC, fermented for 24 days at 11ºC with selected yeast strains, 4 months lees
contact and tank bâttonage monthly.

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