Ghost Corner Wild Ferment Sauvignon Blanc 2017

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R1500 for 6 bottles

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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 Oustanding - 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.

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OTHER VINTAGES

Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc