Wild Ferment Sauvignon Blanc 2017
Naturally fermented sauvignon blanc. Enticing aromas of fleshy white pear and quince with an illusion of sweetness. Ten months barrel maturation gives a creamy, full-palate with beautiful length. Well paired with fresh seafood or a creamy pasta. Best enjoyed right away, but potential to age up to five years.
|Alcohol 13.5% vol||Sugar 4.1 g/l|
|TA 6.2 g/l||pH 3.5|
- IWSC '18 : Silver - 2016 vintage
- Tim Atkin '18 : 94 points - 2017 vintage
- Michelangelo '18 : Platinum Medal - 2017 vintage
- Platter's SA Wine Guide '19 : 4.5 Stars - 2017 vintage
- Veritas '18 : Gold - 2016 vintage
- Concours Mondial de Bruxelles '18 : Gold - 2016 vintage
- Decanter World Wine Awards '18 : Gold - 2016 vintage
- Sommelier Wine Awards '18 : Gold - 2016 vintage
- Concours Mondial Du Sauvignon '18 : Gold - 2016 vintage
- Old Mutual Trophy Wine Show '18 : Silver - 2016 vintage
- (See More)
- Top100/NWC '18 : Top 100 & Double Platinum - 2016 vintage
- Tim Atkin '17 : 93 points - 2016 vintage
- Stephen Tanzer USA '17 : 92 points - 2015 vintage
- Veritas '16 : Silver - 2015 vintage
- IWSC '16 : Silver Oustanding - 2015 vintage
- NWC/Top 100 SA '16 : Top 100/Double Gold - 2015 vintage
- Platter SA Wine Guide '16 : 4.5 star - 2014 vintage
- IWSC '15 : Bronze - 2014 vintage
- Tim Atkin '15 : 93 points - 2014 vintage
- International Wine Challenge '15 : silver - 2014 vintage
- Decanter World Wine Awards '14 : Silver - 2013 vintage
- Platter's SA Wine Guide '15 : 4.5 stars - 2013 vintage
- Top 100 SA Wines '14 : Top 100 - 2013 vintage
- Platter's SA Wine Guide '14 : 5 stars - 2012 vintage
VINEYARDS & VINIFICATION
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 15 years, Elim ward
Vineyard area: 12 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Clone: SB159, 317 on Richter 99
Harvest date: 8 February - 25 February 2017
Degree balling at harvest: Early morning hand harvested sauvignon blanc at 22 - 23.5°B
Vinification: 50% cold crush 8°C, reductive style, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C, 50% whole bunch press, reductive style, one day settling at 10°C; juice is moved to 12% new French oak and the rest to a combination of 2nd, 3rd & 4th fill French oak barrels for natural fermentation (no culture added). Fermented at 13°C for up to 45 days; Barrel matured for 10 months in tight grain, medium toast 400L barrels.
Optimum drinking time: 3 - 5 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