Bukettraube

The slight sweetness of this Bukettraube, combined with its fresh acidity, make it a great food partner. This wine loves sweet spice and salty flavours, and hence is quite versatile. Try it with a haloumi salad with rocket and preserved ginger – the saltiness of the cheese amplifies its floral notes. Pair it with a Thai chicken and cashew stir-fry. Always a winner with a Cape-Malay curry and also delicious with roasted butternut soup with a hint of masala. Not a dessert wine, this Bukettraube is not a good partner to hot, Indian-style spices.

Grapes are hand-harvested in the early morning at 22.5–25 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately eight hours plus skin contact before a light pressing takes place. 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 sugar of 25 g/l; classified as a semi-sweet and known as an 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.