Vintage 2021

Sauvignon Blanc, Cederberg

Product Code: CG01ZZWC

Profile

Sauvignon Blanc
13
SOUTH AFRICA
6
Screw Cap
Cederberg Wines
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            [MediaNotes] => Michelangelo Awards’21: Gold – 2021 vintage
Platter’s SA wine guide’22: 4* – 2021 vintage
SAWi Awards `18 - Platinum: 100 points
SAWi Awards `17 - Grand Slam: 100 points
SAWi Awards `17 - Top Ranging Sauvignon Blanc: 2nd Position
Platter`s SA Wine Guides `20: 4 stars – 2019 vintage
Veritas `19: Gold – 2019 vintage
Michelangelo Awards `19: Double Gold – 2019 vintage
Tim Atkin `19 Report: 91 points – 2018 vintage
Old Mutual Wine Trophy Show `19: Silver – 2018 vintage
Decanter World Wine Awards `19: Silver – 2018 vintage
Concours Mondial du Bruxelles `19: Silver – 2018 vintage
NWC Top 100 `19: Top 100 & Double Platinum – 2018 vintage
            [ServingSuggestion] => Sauvignon suits most tomato dishes exceptionally well: gazpacho is an all time
favorite. A meaty chicken pie, or pea soup works as well. When using vinaigrette this
is possibly the wine that will match the food. Ceviche remains an all time winner.
Cheese: Try goats cheese (chevin), cottage cheese, feta, haloumi, mozzarella (with
tomato and salad) and a young pecorino
            [WineMakingNotes] => Grapes are hand harvested early morning at 20-23.5 balling. The winemaking
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gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light
pressing. Two days of juice settling followed by racking and addition of selected
yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further
maturated on fine lees for additional 4 months with a monthly battônage of tank
before the final blending and bottling.

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                            [GrapeCharacteristics] => The white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and Chile .It performs well in the Loire Valley where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
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                    [Notes3] => Elim & Swartland
                    [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 >

Grapes are hand harvested early morning at 20-23.5 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further maturated on fine lees for additional 4 months with a monthly battônage of tank before the final blending and bottling.

Awards +

Michelangelo Awards’21: Gold – 2021 vintage
Platter’s SA wine guide’22: 4* – 2021 vintage
SAWi Awards `18 - Platinum: 100 points
SAWi Awards `17 - Grand Slam: 100 points
SAWi Awards `17 - Top Ranging Sauvignon Blanc: 2nd Position
Platter`s SA Wine Guides `20: 4 stars – 2019 vintage
Veritas `19: Gold – 2019 vintage
Michelangelo Awards `19: Double Gold – 2019 vintage
Tim Atkin `19 Report: 91 points – 2018 vintage
Old Mutual Wine Trophy Show `19: Silver – 2018 vintage
Decanter World Wine Awards `19: Silver – 2018 vintage
Concours Mondial du Bruxelles `19: Silver – 2018 vintage
NWC Top 100 `19: Top 100 & Double Platinum – 2018 vintage

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