Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $17.95Original ZAR 295.00≈ €15.97 · £13.49 | www.cederbergwine.com ↗ |
2025 Technical Specifications
Alcohol 13.3%
Residual Sugar 2.7 g/L
pH 3.44
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 11–22 February 2025
Grape Clone SB10, 159 and 316 on Richter 99
Vine Age 19 years
Lees Aging 4 months
Production Details Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11 °C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.
Tasting Notes
Nose: Cape gooseberry, ripe nectarine, green nettle, coastal freshness
Palate: vibrant, concentrated, rounded mid-palate, bright acidity, fruit-forward
Food Pairing oysters, salmon ceviche, grilled calamari, line fish with lemon and olive oil, seared prawns with citrus and fennel salad, goat's cheese on toasted baguette with fresh rocket (arugula)
Critics Ratings Gilbert & Gaillard: Double Gold Medal (90 points) – 2025 vintage
Gilbert & GaillardDouble Gold Medal (90 points) – 2025 vintage
VeritasDouble Gold (93 points) – 2024 vintage
Michelangelo International Wine & Spirits AwardsDouble Gold – 2024 vintage
Trophy for SA Terroir Top Wine awardsNational winner – 2024 vintage
Robert Parker Points87 points – 2024 vintage
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.8 g/L
pH 3.51
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 02 February - 26 February 2024
Grape Clone SB10, 159 and 316 on Richter 99
Vine Age 19 years
Lees Aging 4 months
Production Details Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11 °C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.
Tasting Notes
Nose: summer fruit, sweet melon, fleshy pears, coastal scrub bush, Cape gooseberry, kiwi fruit
Palate: tangy lemon meringue finish, complex, intense
Food Pairing grilled line fish with a lemon butter caper sauce, fresh leafy salads, goats' cheese, crusty baguette with goats' cheese, rocket and black pepper
Critics Ratings Veritas: Double Gold (93 points) - 2024 vintage
VeritasDouble Gold (93 points) - 2024 vintage
SA Terroir Top Wine awardsNational winner - 2024
SA Terroir Top Wine awardsTrophy winner - 2024
Robert Parker Points87 points - 2024 vintage
Decanter World Wine AwardsGold (95 points) - 2020 vintage
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.8 g/L
pH 3.63
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 09 February – 03 March 2023
Brix at Harvest 21.0°
Grape Clone SB10, 159 and 316 on Richter 99
Vine Age 18 years
Lees Aging 4 months
Production Details Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11 °C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.
Tasting Notes
Nose: green nettles, coastal scrub, crushed oyster shells, fig leaf, ruby grapefruit
Palate: intensity, linearity, sense of place
Food Pairing goat's milk cheese, salad using vinaigrette, baked pear and goat's milk cheese salad, crostini piled high with goat's milk cheese, roasted butternut and rocket (arugula), caramelised onion flan with goat's milk cheese, green asparagus and hollandaise sauce, pan-fried veal or chicken with caper butter sauce
Critics Ratings Gilbert & Gaillard: Double Gold Medal (92 points) – 2022 vintage
Gilbert & GaillardDouble Gold Medal (92 points) – 2022 vintage
Tim Atkin Report92 points – 2022 vintage
Michelangelo AwardsDouble gold – 2022 vintage
Decanter World Wine AwardsGold (95 points) – 2020 vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.5 g/L
pH 3.53
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Two to five years after release.
Region Elim
Soil Bokkeveld slate, Koffieklip, Gravel
Orientation South
Harvest Dates 18 February to 12 March 2022
Grape Clone SB10, SB159, SB316 on Richter 99
Vine Age 17 years
Lees Aging 4 months
Production Details Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11 °C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.
Tasting Notes
Nose: green nettles, green asparagus, pink grapefruit, dusty fig leaf, blackcurrant
Palate: broad, flavour-intensive, lemon zest, salty/briny finish
Food Pairing most salads with a vinaigrette dressing, light fish dishes, grilled line fish, coronation chicken, pasta alfredo, tomato tarte tatin, chèvre or any cheese based on goat's milk
Critics Ratings Tim Atkin Report '22: 92 points – 2022 vintage
Tim Atkin Report '2292 points – 2022 vintage
Michelangelo Awards '22Double gold – 2022 vintage
Decanter World Wine Awards '21Gold (95 points) – 2020 vintage
International Wine Awards (Tranche 2) '21Gold (95 points) – 2020 vintage
Concours du Mondial du Sauvignon '21Gold – 2020 vintage
Old Mutual '19Nestlé Pure Life Trophy for Best Sauvignon Blanc – 2018 vintage
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt