Cederberg 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 finishes off the initial sensation of creaminess on the mid-palate. The ideal companion to traditional chicken pie, but also try it with shellfish or pork.

ANALYSIS
Alcohol 13.5% vol Sugar 2.3 g/l TA 6.7 g/l pH 3.4

ACCOLADES
SBIG FNB Top 10 Sauvignon Blanc ’15 – 2015 vintage
Platter’s SA Wine Guide ’16: 4 stars – 2015 vintage
Michelangelo Wine Awards ’15: Silver – 2015 vintage
IWSC ’15: Silver – 2014 vintage
International Wine Challenge ’15: Trophy, Gold – 2014 vintage
Tim Atkin ’15: 92 points – 2014 vintage
Stephen Tanzer ’15: 90 points – 2014 vintage
Decanter World Wine Awards ’15: Silver – 2014 vintage
Sommelier Wine Awards ’15: Bronze – 2014 vintage
SA Wine Index Awards ’15: Platinum – 2014 vintage

Platter’s SA Wine Guide ’15: 4 stars – 2014 vintage
Sommelier Wine Awards ’14: Gold – 2013 vintage
Tim Atkin ’14: 91 points – 2013 vintage
Robert Parker ’14: 88 points – 2013 vintage
UK IWC ’14: Silver – 2013 vintage
Platter’s SA Wine Guide ’14: 4 stars – 2013 vintage
SA Wine Index Awards ’13: Top SA Sauvignon Blanc – 2012 vintage
Old Mutual Trophy ’13: Best unwooded SA Sauvignon Blanc – 2012 vintage
Top 100 SA Wines ’13 – 2012 vintage
Concours Mondial du Sauvignon ’13: Gold – 2012 vintage
Michelangelo Wine Awards ’12: Gold – 2012 vintage
Concours Mondial du Sauvignon ’12: Gold – 2011 vintage
ANA First/Business Class Selection ’12 – 2011 vintage
Michelangelo Wine Awards ’11: Gold – 2011 vintage
Top 100 SA Wines ’11 – 2010 vintage

VINEYARDS & VINIFICATION
Facing: South and East
Soil types: Slate and Sandstone
Age of vines: 14 years
Vineyard area: 11 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB316 on Richter 99, SB10 on Richter 110
Harvest date: 27 January – 11 February 2015
Degree balling at harvest: Early morning hand harvested at 20 – 23.5°B
Vinification: Reductive style, cold crush 8°C; Skin contact for 8 hours, only free run juice used; Settle for 2 days at 10°C; Fermentation for 22- 30 days at 12°C with selected yeast strains; 5 months lees contact with weekly tank bậttonage
Optimum drinking time: 1 – 3 years after release.

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