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 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.
Shiraz
14.5
SOUTH AFRICA
6
Cork
Cederberg Wines
Vegan
Vegetarian 
Fact Sheet
