Producer >
Led by fifth-generation winemaker David Nieuwoudt, Cederberg Wines farms high-altitude vineyards at 950–1,100 m on the slopes of the Sneeuberg Mountains, in one of South Africa's most remote and isolated winegrowing areas.
Winemaking >
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.
Shiraz
14.5
SOUTH AFRICA
6
Cork
Cederberg Wines
Vegan
Vegetarian 
Fact Sheet
