Cederberg Ghost Corner Wild Ferment Sauvignon Blanc 2020
The Ghost Corner range is inspired by the extreme coastal area around Cape Agulhas near Elim, known as ‘Spookdraai’ where many ships have been wrecked. These wines are as intriguing and extreme as the story of their origin at the southernmost tip of the Cape winelands. A naturally fermented Sauvignon blanc.
Grapes are hand harvested early morning at 23.5 balling. Portions of the grapes are whole bunched pressed and the other portion goes through the de-stemmer and is crushed for skin contact. One day of settling and then barrelled in 400l French oak barrels. Natural fermentation takes place over the next 40 – 60 days at 13°C . Once fermentation is completed the barrels are matured for up to 10 months with monthly battônage of the lees. No malolactic fermentation takes place.
13% 1st fill, 29% 2nd fill, 29% 3rd fill and 29% 4th fill barrels of tight grain with medium toast.
Tasting Notes:
An enticing Sauvignon blanc with layers of white pear, quince and crushed pineapple on the nose. A rich and creamy palate with a lingering taste of apricot and nectarines. A uniquely crafted Sauvignon that is truly memorable.
Best Enjoyed:
Perfect with vegetarian dishes. Whiter mushrooms and soft creamy sauce with a fresh fennel touch. Wonderful with shellfish and seafood.
Cheese: Halloumi and goat cheese.
Optimum Drinking Time: 2 – 4 years
Accolades:
SAWi Awards '18 - Platinum: 98.4 points
Sommelier Wine Awards '20: Gold – 2018 vintage
Platter's SA Wine Guide '20: 4.5 Stars – 2018 vintage
Tim Atkin '19 Report: 93 points – 2018 vintage
Old Mutual Wine Trophy '19: Silver – 2017 vintage
Decanter World Wine Awards '19: Silver – 2017 vintage Concours Mondial du Bruxelles: Silver Medal – 2017 vintage Veritas '18: Gold – 2017 vintage
Tim Atkin '18: 94 points – 2017 vintage Michelangelo '18: Platinum Medal – 2017 vintage Platter's SA Wine Guide '19: 4.5 Stars – 2017 vintage
EnviroWines® is a pioneering concept that has been developed to encourage and give recognition to growers who produce grapes and wine through environmentally sustainable practices, showing optimum implementation of these practices in order to protect our environment.
