Bukettraube

"The magic of Bukettraube lies in its balance of freshness and gentle sweetness. Vibrant acidity refreshes rich, creamy dishes, while the subtle sweetness softens aromatic spices without masking them, allowing both the wine and the food to become more expressive. A classic pairing is Cape Malay bobotie, while creamy smoked haddock chowder with smoked chilli flakes is equally rewarding. It is also superb with roasted cinnamon-spiced butternut and chickpea falafel served with tzatziki." – Sandy Harper CWM

Just 250 kilometres from Cape Town, you will find the highest wine farm in the Western Cape. Benefiting from diverse soil types, unpolluted air and free-flowing crystal-clear water, Cederberg Wines’ highest vineyards are situated at 1 036 metres above sea level in a virus-free growing area. The climate is cool continental with a dramatic temperature drop at night in summer and snow-capped mountains in winter.

Grapes are hand-harvested in the early morning at 23–25 °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 about 26 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.