Sauvignon blanc | 2015

An aromatic Sauvignon Blanc with grassy notes, white asparagus undertones and strong hints of capsicum, gooseberries and lemon zest. A refreshing, crisp acidity nishes o the initial sensation of creaminess on the mid-palate. 

The ideal companion to traditional chicken pie, but also try it with shellsh or pork.

Variety: Sauvignon Blanc | 100% Sauvignon Blanc

Winery: Cederberg Cellar (//nd.wine.co.za/winery/winery.aspx?CLIENTID=1062) Winemaker: David Nieuwoudt WINE OF ORIGIN : Cederberg

Analysis: alc : 13.5 % vol, rs : 2.3 g/l, pH : 3.4, ta : 6.7 g/l

Type : White, style: Dry, body: Light, taste: Herbaceous

Pack : Bottle,  size: 750ml, closure: Screw-cap 

Awards

●UK IWC 2015: Trophy, Gold - 2014 vintage

●SA Wine Index Awards 2015: Platinum

●Platter’s SA Wine Guide 2015: Four star - 2014 vintage

●Sommelier Wine Awards 2014: Gold - 2013 vintage

●Tim Atkin 2014: 91 points - 2013 vintage

●Robert Parker 2014: 88 points - 2013 vintage

●UK IWC 2014: Silver - 2013 vintage

●Platter’s SA Wine Guide 2014: Four star - 2013 vintage

●SA Wine Index Awards 2013: Top SA Sauvignon Blanc

●Old Mutual Trophy 2013: Best unwooded SA Sauvignon Blanc - 2012 vintage

●Top 100 SA Wines 2013 - 2012 vintage

●Concours Mondial du Sauvignon 2013: Gold - 2012 vintage

●Michelangelo Wine Awards 2012: Gold - 2012 vintage

●Concours Mondial du Sauvignon 2012: Gold - 2011 vintage

●ANA First/Business Class Selection 2012 - 2011 vintage

●Michelangelo Wine Awards 2011: Gold - 2011 vintage

●Top 100 SA Wines 2011 - 2010 vintage

ageing: Optimum drinking time: 1 - 3 years after release in the

vineyard: Facing: South and East Soil

type: Slate and sandstone

Age of vines: 14 years Vineyard

area: 11ha

Trellised: Extended Perold 6 wire

Irrigation: Supplementary

Clone: SB316D on Richter 99 SB10 on Richter 110

about the harvest: Early morning hand harvested

Harvest date: 27 January - 11 February 2015

Degree Balling at Harvest: 20° - 23.5° Balling

Yield: 8 t/ha

in the cellar: Reductive style, cold crush 8º C, skin contact for 8 hours, only free run juice used, settle for 2 days at 10ºC, 22 - 30 days fermented at 12º C with selected yeast strains, 5 months lees contact with weekly tank bậttonage.

ZAR 126.00

Pick'n'Pay, V&A Waterfront, CapeTown