Sauvignon Blanc

The ideal companion to traditional chicken pie, but also try it with shellfish or pork.

Early morning hand-harvested at 20 – 23.5ºB.

Reductive style, cold crush 8°C; Skin contact for 8 hours, only free-run juice used; Settle for 2 days at 10°C; Fermentation for 22- 30 days at 11°C with selected yeast strains; 4 months on lees contact with monthly tank bâttonage.

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.