Vintage 2018

Shiraz, Cederberg

Product Code: CG03ZZRC

Tasting Notes

A multi-layered Shiraz showing red cherries and mulberries with a subtle mocha, clove nuances. Complex on palate with long lasting flavours of red fruit and dark chocolate. Full bodied wine with mouth-watering tannins. Optimum Drinking Time: 4 - 8 years

Profile

Shiraz
14.5
SOUTH AFRICA
6
Cork
Cederberg Wines
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            [Description] => Cederberg Shiraz
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            [Notes1] => A multi-layered Shiraz showing red cherries and mulberries with a subtle mocha,
clove nuances. Complex on palate with long lasting flavours of red fruit and dark
chocolate. Full bodied wine with mouth-watering tannins.
Optimum Drinking Time: 4 - 8 years
            [Notes2] => A
            [Notes3] => A
            [Notes4] => 
            [MediaNotes] => Decanter World Wine Awards 2021: Gold 96 points – 2018 vintage
Shiraz SA Challenge 2021: Top 12 – 2018 vintage
15th Syrah du Monde ’21: GOLD – 2018 vintage
SAWi Awards `18: Platinum – 2017 vintage
SAWi Awards `17 - Grand Slam: 100 points
SAWi Awards `17 - Top Ranking Shiraz: 4th Position
Platter`s SA Wine Guide `20: 5 stars – 2017 vintage
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cinnamon, fresh pepper and spice balls. If the barbeque includes slightly sweet sauces,
try the Shiraz, but a strong cheese soufflé will make the knees go weak. End the
evening with a tiny block of dark chocolate – meaning skip the port. Marrow and
truffle are two richer foods that pair very well with Shiraz.
Cheese: Powerful cheeses such as young cheddar or gruyere, appenzeller, lancashire,
leiden, munster, certain parmesans, raclette, but NOT the soft white cheeses.

            [WineMakingNotes] => Grapes are hand harvested at 24.5 – 26.0 balling. Cold soak for two days before it is
inoculated with yeast. During fermentation colour/flavour extraction takes place with
regular pump-overs every six hours along with two to three manual punch downs of
the grape cap. A maximum temperature of 27°C is reached. On completion of
fermentation a further 10-14 days of extended skin maceration takes place before
pressing and barrelling in 225l French oak. Malolactic fermentation is completed in
barrel and further maturation takes place over 15 months.
45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with
medium toasting 
96% French oak, 4% American oak. 
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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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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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About this product +

Viticulture >

A

Winemaking >

Grapes are hand harvested at 24.5 – 26.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak. Malolactic fermentation is completed in barrel and further maturation takes place over 15 months. 45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with medium toasting 96% French oak, 4% American oak.

Awards +

Decanter World Wine Awards 2021: Gold 96 points – 2018 vintage
Shiraz SA Challenge 2021: Top 12 – 2018 vintage
15th Syrah du Monde ’21: GOLD – 2018 vintage
SAWi Awards `18: Platinum – 2017 vintage
SAWi Awards `17 - Grand Slam: 100 points
SAWi Awards `17 - Top Ranking Shiraz: 4th Position
Platter`s SA Wine Guide `20: 5 stars – 2017 vintage

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