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 between 22.8 – 23.8 balling. 10% whole cluster added to
some of the tanks with a natural fermentation to take place and other tanks have been
inoculated for fermentation. During fermentation gentle extraction takes place with
one pump-over a day and two manual punch downs of the grape cap. A maximum
temperature of 27°C is reached. On completion of fermentation grapes are pressed and
barrelled in 228l French oak. Malolactic fermentation is completed in barrel and
maturation is over 10 months.
20% 1st fill, 20% 2nd fill, 20% 3rd fill, 20% 4th fill and 20% 5th fill barrels, tight
grain with medium toast
Pinot Noir
13.5
SOUTH AFRICA
6
Cork
Cederberg Wines
Vegan
Vegetarian 
Fact Sheet
