Chenin Blanc

Chenin Blanc loves fish in all its guises. It also partners well with spicy foods, including light curries and peri-peri – and even the delightful bitterness of plump Kalamata olives. The versatility of this cool climate Chenin is one of its key attributes, making this an all-rounder and a wine that your fridge should never be without it.

Finally, the wine is further matured on its fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.

Grapes are hand-harvested in the early morning at 20–23.5°B. 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 five to eight hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is done at 11°C for approximately 24 days.

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.