Bukettraube 2020
Grapes are hand harvested early morning at 22.5-24.0 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately 8 hours plus skin contact before a light pressing. Two days of juice settling followed by racking and addition of commercial yeast. Fermentation is at 14°C for approximately 4 - 5 days. The fermentation is stopped leaving a natural residual sugar of 19.5g/l, classified as semi-sweet aromatic white.
ANALYSIS
| Alcohol 12.5 % vol | Sugar 19.5 g/l |
| TA 7.8 g/l | pH 3.2 |
ACCOLADES
- Platter's SA Wine Guide '20 : 3.5 stars - 2019 vintage
- Platter's SA Wine Guide '19 : 3.5 stars - 2018 vintage
- SA Women's Wine & Spirits Awards '18 : Gold - 2018 vintage
- Winemag '18 - Alternative Varieties Report : 89 points - 2017 vintage
- Platter's Wine Guide '18 : 3.5 stars - 2017 vintage
- Tim Atkin '17 : 89 points - 2017 vintage
- Stephen Tanzer - USA '17 : 89 points - 2016 vintage
- Platters SA Wine Guide '16 : 3.5 stars - 2015 vintage
- Wine Spectator Review '16 : 87 points - 2014 vintage
- Michelangelo Wine Awards ’15 : Gold - 2014 vintage
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- 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: Average years of blocks 17 years. 1.94 ha - 26 years and 4.81 ha - 9 years
Planted: 6.75 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: BT5A (NIWW) on Ramsey
Harvest date: 26 February - 10 March 2020
More of Our Wines
Cederberg
The 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 Generations
The 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 Guild
Cederberg 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 Corner
Winemaker 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.
Waitrose
Cederberg 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
