Producer >
Fifth-generation winemaker David Nieuwoudt leads a talented 'team with attitude' to produce award-winning wines from our high-lying vineyards that flourish in a pure, virus-free environment.
Cederberg Wines is situated in a unique climatic zone that can be described as a cool Mediterranean climate rather than a maritime or coastal one. Furthermore, the farm Dwarsrivier is located at the foot of Sneeuberg Mountain, one of the highest peaks in the Western Cape at 2 026 m above sea level. Cederberg Wines, thus, lays claim to having the highest vineyards in the Western Cape at between 950 and 1 100 m above sea level. The soil types are well-drained on weathered shale/slate on the hillsides and high mountain slopes, with a higher clay content well suited to red cultivars. Cederberg farms sustainably, and because this isolated area is virus-free and has minimal disease, there's little to no chemical intervention. The farm also forms part of the Greater Cederberg Biodiversity Corridor (GCBC) between the West Coast and the Tankwa Karoo.
Winemaking >
Grapes are hand harvested early morning at 23.5 balling. Portion of the grapes are
whole bunch pressed and the other portion goes through the destemmer and 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 with strict temperature
control during fermentation. Once fermentation is completed the wine is matured for
up to 10 months with monthly battônage of the lees. No malolactic fermentation takes
place. 33% 1st fill, 33% 2nd fill and 33% 3rd fill barrels of tight grain with medium
toast.
Chenin Blanc
13.5
SOUTH AFRICA
6
Cork
Cederberg Wines
Vegan
Vegetarian 
Fact Sheet
