Cederberg Shiraz 2019

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 at 24.5 – 26.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak. Malolactic fermentation is completed in barrel and further maturation takes place over 15 months. 45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with medium toasting 96% French oak, 4% American oak.