Five Generations Cabernet Sauvignon

Steak – with a little fat. Juicy lamb – not too rich. Home cooked berry sauce with a little cream. Ostrich steaks and beef liver or beef dominated stews.

Grapes are hand harvested at 24.5 – 25.0 balling.

Malolactic fermentation is completed in barrel and maturation is over 18 months. A premium selection of only 18 barrels. 100% 1st fill barrel only of tight and medium grain with medium and medium-plus toasting.

Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 14-18 days of extended skin maceration takes place before pressing and barrelling in 225L French oak.

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.