Bukettraube 2016

A rare cultivar with 77 hectares left in the world. Cederberg Bukettraube is an explosion of aroma and flavour. It has prominent muscat flavours with apricot and floral notes on the nose. A well balanced wine with a delicate sweetness and a crisp acidity. Enjoyed as an aperitif; partner to spicy fusion foods – not hot; sweet Cape curries, or goose liver and baked fruits.

ANALYSIS
Alcohol 13.5 % vol Sugar 22.4 g/l
TA 7.9 g/l pH 3.3
ACCOLADES
  • Wine Spectator Review '16: 87 points - 2014 vintage
  • Platters SA Wine Guide '16: 3.5 stars - 2015 vintage
  • Michelangelo Wine Awards ’15: Gold - 2014 vintage
  • Tim Atkin '15: 90 points - 2014 vintage
  • Sommelier Wine Awards '15: Silver - 2014 vintage
  • Platter's SA Wine Guide '15: 3 stars - 2014 vintage
  • Robert Parker '14: 89 points - 2013 vintage
  • Tim Atkin '14: 90 points - 2013 vintage
  • Michelangelo Wine Awards '13: Silver - 2013 vintage
  • Veritas '12: Silver - 2012 vintage
  • Veritas '11: Silver - 2011 vintage
VINEYARDS & VINIFICATION

Facing: South west
Soil types: Glenrosa and Sandstone
Age of vines: Average years of blocks 14 years
Vineyard area: 6.5 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: BT5A (NIWW) on Ramsey
Harvest date: 18 February - 10 March 2016
Degree balling at harvest: Early morning hand harvested at 23 – 24.5ºB
Vinification: Reductive style, cold crush 8°C; Skin contact for 8 hours, light pressing; Settle for 2 days at 10°C; Fermentation for 49 days at 14°C with selected yeast strains; Fermentation is stopped leaving natural residual sugar of 22 g/l.
Optimum drinking time: 1 – 3 years after release

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