Bukettraube

Bukettraube is the perfect spicy (but not too hot) fusion food partner. Sweet Cape curries, sweet barbeques, or goose liver and baked fruits all work well. Monkey gland, raisin and milder Thai sauces also work well with Bukettraube. We cannot stress enough that this is not a dessert wine. This wine does not like chocolate or dairy (the latter, however, if infused with orange peel or sweet fruit flavours, can work). Turkish desserts are natural Bukettraube partners.

Grapes are hand-harvested in the early morning at 22.5–24.0 Balling. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately eight hours plus skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of commercial yeast. Fermentation is at 14°C for approximately four to five days. The fermentation is stopped, leaving a natural residual sugar of 24g/l; classified as a semisweet, aromatic white wine

Cederberg is a high-altitude wine estate in the remote Cederberg Wilderness Area, owned by the Nieuwoudt family for generations. With vineyards surrounded by rugged mountain terrain, the estate is known for Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon and other South African wines shaped by altitude, isolation and dramatic growing conditions.