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 >
Sauvignon Blanc and Semillon grapes are hand-harvested in the early morning at
22.5–23.5 Balling and vinified separately. The winemaking process is done in
reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are
crushed at 8°C with approximately six hours skin contact before a light pressing. Two
days of juice settling is followed by the Sauvignon Blanc and Semillon being racked
to barrel for natural fermentation and maturation in 400l French oak barrels for a total
of 10 months. After maturation, the blend is made. 67% Semillon, 33% Sauvignon
Blanc. 20% new oak, 10% 2nd, 10% 3rd and 10% 4th fill tight-grain barrels with a
medium toast
Sauvignon Blanc, Semillion
13.5
SOUTH AFRICA
6
Screw Cap
Cederberg Wines
Vegan
Vegetarian 
Fact Sheet
