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.
|Alcohol 13.5 % vol||Sugar 22.4 g/l|
|TA 7.9 g/l||pH 3.3|
- 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
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- 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
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
More of Our Wines
CederbergThe Cederberg range is Cederberg Private Cellar’s focus range. At present there are 66 ha under vine and the red to white wine ratio is 50:50. The following cultivars are cultivated on the farm: Sauvignon blanc, Chenin blanc, Bukettraube, Cabernet sauvignon and Shiraz, Chardonnay (for the MCC Blanc de Blancs Brut), Viognier (as a blending component) and Merlot (for the Merlot Shiraz blend). At 1 036 m above sea level the terrain is harsh, leading to small but high-yielding bunches with a lot of concentration. Soil types are diverse, from sandstone and decomposed gravel to red slate and clay. Thanks to extensive replanting, the isolated area and extreme winters, the vineyards are virus and disease free. Sustainable vineyard practices are used on the farm and irrigation water comes from mountain springs.
Five GenerationsThe Five Generations range is Cederberg Private Cellar’s flagship range. The Nieuwoudt family started farming on Dwarsrivier farm in 1893 and winemaker David Nieuwoudt is the fifth generation Nieuwoudt on the farm. The first wine-grape vineyards were planted in 1973 by David’s grandfather, Oom Pollie Nieuwoudt. Oom Pollie made the first Cederberg wine in 1977 and was known for his Cabernet Sauvignon. In 1997 David took over from his uncle, Flippie Nieuwoudt. The two flagship wines, the Five Generations Cabernet Sauvignon and the Five Generations Chenin Blanc, are made from single vineyards. The top barrels are selected and a limited quantity of each wine is released every year.
Cape Winemakers GuildCederberg Private Cellar’s winemaker, David Nieuwoudt, became a member of the Cape Winemakers Guild in November 2005. The Guild’s members include top winemakers in South Africa and membership is by invitation. David makes two wines in small quantities exclusively for the annual Guild auction: Ghost Corner Semillon and Teen Die Hoog Shiraz. Grapes for the Ghost Corner Semillon come from the Elim ward, an area known for its white wines, but the Semillon is only presented in exceptional years. Grapes for Teen Die Hoog Shiraz come from a vineyard situated on a red-slate hill more than 1 000 m above sea level on Dwarsrivier farm in the Cederberg. The farmworkers gave the wine its name to remind them of the toughest pick of the season, high up on the slope. Read more about the Cape Winemakers Guild at www.capewinemakersguild.com.
Ghost CornerWinemaker David Nieuwoudt created the Ghost Corner brand in 2007, initially starting off with a Semillon and Sauvignon Blanc and adding three new wines in 2012: The Bowline, a Sauvignon blanc and Semillon blend; Ghost Corner Pinot Noir; and Wild Ferment Sauvignon Blanc, a Sauvignon blanc naturally fermented in older barrels. Every year David selects a small quantity of grapes from vineyards in the Elim ward near Cape Agulhas on the southernmost tip of Africa. Ghost Corner takes its name from this treacherous coastline where more than 130 ships have been shipwrecked through the ages. The deep lime-rich soil with plentiful slate and gravel deposits in Elim’s maritime climate gives rise to exceptional white wines.
WaitroseCederberg Private Cellar produces two wines for the Waitrose Foundation – Waitrose Sustainable Chenin Blanc and Waitrose Sustainable Shiraz. These wines are only sold in selected Waitrose stores in the UK and are made from vineyards farmed sustainably for the Foundation as a development and upliftment project on Dwarsrivier farm. Read more about the Cederberg Waitrose Foundation project at waitrosefoundation.org.za/wine