Shiraz

"The savoury spice and dark fruit profile of this Shiraz make it a natural partner to richly flavoured dishes across a broad spectrum of flavours. As the adage goes…when in doubt, pair it with Shiraz. This Shiraz pairs best with slow-braised lamb shoulder with rosemary and garlic, pepper-crusted beef fillet or sticky pork ribs on the braai. The wine’s savoury depth also complements umami-driven dishes such as miso soup or Vietnamese stir-fries. Shiraz generally avoids rind cheeses, preferring hard, mature cheeses such as aged Cheddar, Parmesan or Comté. " Sandy Harper CW

Malolactic fermentation is completed in barrel and further maturation takes place over 15 months in 40% 1st fill, 45% 2nd fill and 15% 3rd fill tight- and medium-grain 100% French oak barrels with medium toasting.

Grapes are hand-harvested at 24.5–26 °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 10 to 14 days of extended skin maceration takes place before pressing and transferring into 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.