Five Generation Carbernet Savignon, Cederberg

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            [SecondaryDescription] => Five Generation Carbernet Savignon, Cederberg
            [Description] => Cederberg FG Carbernet Savignon
            [Vintage] => 2019
            [UnitSize] => 75
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            [Notes1] => A wine of stature, the Cabernet Sauvignon shows a beautiful combination of
blackcurrant and plums with subtle hints of cedar wood and clove spice. A wine rich
in flavour with a ripe tannin structure that has velvet finish on palate.
Optimum Drinking Time: 5 -9 years
            [Notes2] => A
            [Notes3] => A
            [Notes4] => 
            [MediaNotes] => IWSC’21: Silver – 2019 vintage
Platter’s SA wine guide’22: 4.5* – 2019 vintage
Tim Atkin Report’20: 93 points – 2018 vintage
John Platter Wine Guide’21: 4.5 – 2018 vintage
Decanter World Wine Awards’21: Best in Show: 97 points – 2018 vintage
Tim Atkin Report’21: 93 points – 2018 vintage
Veritas’20: Gold – 2017 vintage
Concours Mondial de Bruxelles’20: Gold – 2017 vintage
SAWi Awards `18 - Platinum: 100 points
Decanter World Wine Awards `20: Gold – 2017 vintage
            [ServingSuggestion] => Whatever we suggest: choose the best and most pure on the shelves of your local
grocer. Steak – with a little fat. Juicy lamb – not too rich. Home cooked berry sauce
with a little cream. Ostrich steaks and beef liver or beef dominated stews.
Cheese: The matured ones and not the bulk kind: beaufort, gouda, cheddar, double
Gloucester, older Amsterdam and stilton
            [WineMakingNotes] => Grapes are hand harvested at 24.5 – 25.0 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 14-18 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 18 months. A premium selection of only 21 barrels.
100% 1st fill barrel only of tight and medium grain with medium and medium-plus
toasting.

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            [GroupCode] => G13
            [GroupName] => Western Cape Of South Africa
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            [WebProductCategory] => Drinks
            [WebProductCategoryCode] => 001
            [ExciseCode] => 3101
            [ExciseDescription] => IMP. STILL WINE N/E 15% VOL
            [Rating] => -1
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            [AlcoholicPercentage] => 13.5
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            [Appellation] => South Africa
            [ResidualSugar] => 3.3
            [TitratableAcidity] => 6.1
            [Type] => Red
            [TypeCode] => 10
            [Style] => Rich & full bodied
            [StyleCode] => 004
            [OakedStyle] => Light
            [OakedStyleCode] => 20
            [ExpectedVintageChange] => Winter
            [FoodSuggestion1] => Red meat
            [FoodSuggestion2] => Red meat
            [FoodSuggestion3] => Red meat
            [FoodSuggestion4] => Cheese
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            [NextVintage] => 3.52
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            [CountryDescription] => SOUTH AFRICA
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                            [GrapeCode] => G037
                            [GrapeName] => Cabernet Sauvignon
                            [GrapeCharacteristics] => It is adaptable to a wide range of soils, although it performs particularly well on well-drained, low-fertile soils. It has small, dusty, black-blue berries with thick skins that produce deeply coloured, full-bodied wines with notable tannins
                            [GrapePercent] => 100
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                    [Address2] => Clanwilliam 8135
                    [Address3] =>  
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
                    [Fax] =>  
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                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Address2] => Clanwilliam 8135
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
                    [Fax] =>  
                    [Email] =>  
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                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
                    [Fax] =>  
                    [Email] =>  
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                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Address2] => Clanwilliam 8135
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
                    [Fax] =>  
                    [Email] =>  
                    [Website] => 0
                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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VeganVegetarian