Vintage 2021

Ghost Corner `The Bowline`, Cederberg

Product Code: CG07ZZWC

Tasting Notes

An elegant Bordeaux-style blend of ripe fruit aromas such as white pear and figs with a subtle layer of toasted almonds. A fresh and crisp palate with hints of wellintegrated oak adding to the fullness and complexity of the wine. Optimum Drinking Time: Two to four years

Profile

Sauvignon Blanc, Semillion
13.5
SOUTH AFRICA
6
Screw Cap
Cederberg Wines
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            [Notes1] => An elegant Bordeaux-style blend of ripe fruit aromas such as white pear and figs with
a subtle layer of toasted almonds. A fresh and crisp palate with hints of wellintegrated oak adding to the fullness and complexity of the wine.
Optimum Drinking Time: Two to four years
            [Notes2] => A
            [Notes3] => A
            [Notes4] => 
            [MediaNotes] => Michelangelo Awards’21: Gold – 2019 vintage
Platter’s SA Wine Guide ’22: 4.5 stars – 2019 vintage
Tim Atkin Report ’20: 95 points – 2018 vintage
Veritas ’20: Gold – 2018 vintage
Platter’s SA Wine Guide ’21: 4.5 stars – 2018 vintage
SAWi Awards `18: Platinum (98.2 points) – 2017 vintage
            [ServingSuggestion] => Smoked salmon or mussels. Also enjoy with a well-made asparagus or vegetable soup,
roast chicken or chicken vindaloo.
Cheese: Although difficult to pair, we recommend a matured pecorino. Also try a soft
cow’s milk cheese from Livarot or a washed rind cheese from Pont-l’Évêque in
France
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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
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                    [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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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 >

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

Awards +

Michelangelo Awards’21: Gold – 2019 vintage
Platter’s SA Wine Guide ’22: 4.5 stars – 2019 vintage
Tim Atkin Report ’20: 95 points – 2018 vintage
Veritas ’20: Gold – 2018 vintage
Platter’s SA Wine Guide ’21: 4.5 stars – 2018 vintage
SAWi Awards `18: Platinum (98.2 points) – 2017 vintage

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