Cederberg Cabernet Sauvignon 2018
Winemaker David Nieuwoudt
With a cool continental climate, diverse soil types, unpolluted air and free flowing crystal clear waters. High altitude Cabernet vineyards that have a longer ripening period give rise to this phenomenal wine.
Grapes are hand harvested at 24.5 – 25.5 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 maturation is over 15 months in tight and medium grain oak.
40% 1st fill, 45% 2nd fill & 15 % 3rd fill barrel, tight and medium grain with medium and medium-plus toasting.
A text-book Cabernet sauvignon with a combination of black fruit, blackcurrants and plums with hints of violets. Well integrated oak with a ripe tannin structure on the palate and a smooth finish.
Beef - with some fat - and richer lamb – not too much fat. A light berry sauce will do the thing. Kidneys, liver and beef dishes will all be fine.
Cheese: A Beaufort, Gouda, younger cheddars, double Gloucester and Stilton on your cheese board will just be fine.
Optimum Drinking Time: 3 – 6 years
SAWi Awards '18 - Platinum: 100 points
Platter's SA Wine Guide '20: 4.5 stars – 2017 vintage
Veritas '19: Silver Outstanding – 2017 vintage
IWSC '19: Silver – 2017 vintage
Novare SA Terroir Award '19 Cederberg Ward: Top Cabernet Sauvignon – 2017 vintage
Tim Atkin '19 Report – 2017 vintage
IWCA '19: Silver – 2017 vintage
Concours Mondial du Bruxelles: Silver Medal – 2017 vintage Prescient Cabernet Sauvignon Report '19: 90 points – 2017 vintage
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