Cederberg Bukettraube 2019

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R702 for 6 bottles

R117 per bottle
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A rare cultivar with 77 hectares left in the world. Cederberg Bukettraube is an explosion of aroma and flavour. It has prominent muscat flavours with apricot and floral notes on the nose.  A well balanced wine with a delicate sweetness and a crisp acidity.

Enjoyed as an aperitif; partner to spicy fusion foods – not hot; sweet Cape curries, or goose liver and baked fruits.

variety : Bukettraube [ 100% Bukettraube ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Cederberg
analysis : alc : 12.9 % vol  rs : 21.7 g/l  pH : 3.2  ta : 7.7 g/l  
type : White  style : Semi Sweet  taste : Fragrant  
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

Platter's SA Wine Guide '20: 3.5 stars – 2019 vintage
Platter's SA Wine Guide '19: 3.5 stars – 2018 vintage
SA Women's Wine & Spirits Awards '18: Gold – 2018 vintage
 Winemag '18 - Alternative Varieties Report: 89 points – 2017 vintage
Platter's Wine Guide '18: 3.5 stars – 2017 vintage
Tim Atkin '17: 89 points – 2017 vintage
Stephen Tanzer - USA '17: 89 points – 2016 vintage
Platters SA Wine Guide '16: 3.5 stars – 2015 vintage
Wine Spectator Review '16: 87 points – 2014 vintage
Michelangelo Wine Awards ’15: Gold – 2014 vintage
Tim Atkin '15: 90 points – 2014 vintage
Sommelier Wine Awards '15: Silver – 2014 vintage
Platter's SA Wine Guide '15: 3 stars – 2014 vintage
Robert Parker '14: 89 points – 2013 vintage
Tim Atkin '14: 90 points – 2013 vintage
Michelangelo Wine Awards '13: Silver – 2013 vintage
 Veritas '12: Silver – 2012 vintage
Veritas '11: Silver – 2011 vintag

ageing : 

Optimum drinking time: 1 – 3 years after release

in the vineyard : 

Facing: South west Soil types: Glenrosa and Sandstone
Age of vines: Average years of blocks 17 years
Vineyard area: 6.5 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: BT5A (NIWW) on Ramsey

about the harvest: 

Harvest date: 26 February - 16 March 2019
Degree balling at harvest: Early morning hand harvested at 23 – 24.5ºB

in the cellar : Reductive style, cold crush 8°C; Skin contact for 8 hours, light pressing; Settle for 2 days at 10°C; Fermentation for 49 days at 14°C with selected yeast strains; Fermentation is stopped leaving natural residual sugar of 23 g/l.

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