Cederberg Sauvignon Blanc 2022

Cederberg is situated within the remote and pristine environs of the Cederberg wilderness area in the Cape Floral Kingdom on the edge of the Karoo semi-desert biome. Amongst spectacular rock formations (home to some rich examples of San and Khoi rock art) and fynbos, lie what are claimed to be the highest altitude vineyards in the Cape where the harsh conditions and terrain produce small, but high-yielding bunches with concentrated berries. Only 66 hectares of the farm are under vine and. Due to extensive replanting, the isolated area, and extreme winters the vineyards are disease and virus-free. Conservation and sustainability are fundamental philosophies and irrigation water comes from mountain springs. Cederberg Private Cellar is a committed member of the Biodiversity & Wine Initiative.

The first of the Cederberg family, the Nieuwoudts, arrived in South Africa during the early 1700s. Nearly 100 years later, in 1893, they moved to the farm Dwarsrivier. Today, the award-winning Cederberg winery is owned by David Nieuwoudt – proudly fifth generation. His grandfather, Oom Pollie, apparently confounded experts by producing prize-winning wines. The family first planted table grape vines in 1965 and these did so well that the first wine vines were planted in 1973 – the source of the top-class Cabernet Sauvignon of 1977/8. Oom Pollie, and his brother, Oom Flippie (both now deceased), managed the farm until 1997. Over the past fifteen years, this cellar has become prominent on the South African wine scene with an impressive repertoire of awards for both white and red wines.

Grapes are hand harvested early morning at 20-23.5 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further maturated on fine lees for additional 4 months with a monthly battônage of tank before the final blending and bottling.