Five Generations Chenin Blanc

A slightly nutty sauce with some of the white meats, BUT Cape “smoor snoek” works well. Try mushroom risotto or “Butter chicken” – both a winning situation. Burnt sage butter pasta ravioli.

Grapes are hand harvested early morning at 23.5 balling.

Once fermentation is completed the wine is matured for up to 10 months with monthly battônage of the lees. No malolactic fermentation takes place. 33% 1st fill, 33% 2nd fill and 33% 3rd fill barrels of tight grain with medium toast.

Portion of the grapes are whole bunch pressed and the other portion goes through the destemmer and crushed for skin contact. One day of settling and then barrelled in 400L French oak barrels. Natural fermentation takes place over the next 40 – 60 days with strict temperature control during fermentation.

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.