Five Generations Cabernet Sauvignon

"Brilliant with roast sirloin, grilled ribeye or slow-roasted lamb shanks, this flagship Cabernet Sauvignon’s refined, powdery tannins gently bind with the proteins in the meat, creating a softer, more harmonious palate, while its vibrant acidity keeps every mouthful beautifully balanced. Try Greek-style lamb chops or oven-baked vegetables with fresh rosemary amplifying the wine’s subtle herbaceous character. Avoid spicy or tomato-based sauces, which can overshadow the wine's elegant fruit." Sandy Harper CWM

Malolactic fermentation is completed in barrel and maturation takes place over 18 months in 90% 1st fill and 10% 2nd fill barrels. Only 23 premium barrels were selected.

Grapes are hand-harvested at 24.5–25 °B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours, along with two to three manual punchdowns. Fermentation completed, a further 14 to 18 days of extended skin maceration takes place before pressing and transferring to 225l French oak barrels.

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.