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 early morning at 21-23.5 balling. Winemaking processing
is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes
crushed at 8°C with approximately five 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 four months with a monthly battônage of tank
before the final blending and bottling.
Sauvignon Blanc
13
SOUTH AFRICA
6
Screw Cap
Cederberg Wines
Natural
Vegan
Vegetarian 
Fact Sheet
