Cederberg Chenin Blanc 2018

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R700 for 6 bottles

R117 per bottle
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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.

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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