Vintage 2019

Five Generation Carbernet Savignon, Cederberg

Product Code: CG05ZZRC

Tasting Notes

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

Profile

Cabernet Sauvignon
13.5
SOUTH AFRICA
6
Cork
Cederberg Wines
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            [Description] => Cederberg FG Carbernet Savignon
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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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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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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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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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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

About this product +

Viticulture >

A

Winemaking >

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.

Awards +

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

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