Cederberg Cabernet Sauvignon 2023

The Cederberg Cabernet Sauvignon has long been one of the estate's benchmark wines, and the 2023 vintage quietly reinforces its reputation. Aromas of ripe blackberries, cassis and mulberry are layered with subtle cedar and hints of dark spice, reflecting the elegance and restraint that define this high-altitude Cabernet. The palate is beautifully poised, with pure, vibrant fruit supported by fine, powdery tannins and refreshing natural acidity. Balanced and refined, the wine finishes with impressive length and precision. Decant for two to three hours before serving to reveal its full complexity.

Cederberg's refined Cabernet Sauvignon, with its beautifully integrated, powdery tannins, is versatile at the table. Enjoy it with grilled ribeye, slow roasted Karoo lamb or a rich mushroom risotto. The wine's fine tannins gently bind with the proteins in the meat, creating a softer, more harmonious palate, while its vibrant acidity keeps every mouthful beautifully balanced. Avoid sweet glazes and hot, spicy sauces, which can overwhelm the wine's elegant fruit, making it appear leaner and more tannic.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winery : Cederberg Cellar
winemaker : David Nieuwoudt
wine of origin : Cederberg
analysis : alc : 14 % vol  rs : 3.3 g/l  pH : 3.39  ta : 6.6 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
2026 Platter's Wine Guide - 4.5 stars

ageing : 1-3 years


Benefiting from diverse soil types, unpolluted air and free-flowing crystal-clear water, Cederberg Wines is situated at 1 036 metres above sea level in a virus-free growing area. Consequently, 250 kilometres from Cape Town you will find the highest wine farm in the Western Cape. The climate is described as cool continental. In summer, expect a dramatic temperature drop at night; and, in winter, snow-capped mountains.

in the vineyard : Facing: South-west
Soil types: Red slate and hutton
Age: 6.9 ha = average age of 20 years and 5.9ha = average age of 9 years
Planted: 12.71 ha
Yield per hectare: 6–7 t/ha
Trellised: Extended six-wire Perold
Irrigation: Supplementary
Clone: 163C (Scleipp), CS46, 32 and 27 on Richter 99
Harvest date: 15 -18 March 2023

about the harvest: Grapes were hand-harvested at 24.5–25.5 °B on 15-18 March 2023.

in the cellar : Grapes are hand-harvested at 24.5–25.5°B, then cold soaked for two days and inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours along with two/three manual punchdowns. A maximum temperature of 27°C is reached. Fermentation completed, a further 10 to 14 days of extended skin maceration takes place before pressing and transferring into 225l French oak barrels. Malolactic fermentation is completed in barrel and maturation is over 15 months in 24% 1st fill, 40% 2nd fill and 36% 3rd fill tight-and medium-grain oak barrels with medium and medium-plus toasting.

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Cabernet Sauvignon
Cabernet Sauvignon
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