Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $24.03Original ZAR 395.00≈ €21.39 · £18.07 | www.cederbergwine.com ↗ |
2023 Technical Specifications
Alcohol 12.6%
Residual Sugar 2.6 g/L
pH 3.49
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 4, 2023
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 21 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Third Fill Oak85%
Oak Types French oak
Barrel Size 225L
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 20% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days and then inoculated with yeast. Fermentation used six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. The wine then spent two weeks on extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 15% first-fill and 85% third-fill barrels. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation. The producer recommends serving this vintage lightly chilled.
Tasting Notes
wild bramble berry, sweet-sour cherry, lifted spice, white pepper, liquorice, damp earth, smoky, savoury, wet-cured ham, austere, chillable red
Food Pairing charcuterie, cured ham, Mediterranean grilled vegetables, lightly fried Spanish chorizo with green olives, grilled pork fillets wrapped in bacon or parma ham, aged gouda, mature asiago, crispy roast pork belly
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.3 g/L
pH 3.73
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 17, 2022
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 20 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Third Fill Oak85%
Oak Types French oak
Barrel Size 225L
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 20% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days and then inoculated with yeast. Fermentation used six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. The wine then spent two weeks on extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 15% first-fill and 85% third-fill barrels. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation.
Tasting Notes
green peppercorn, red plum, smoky, Spanish chorizo, raw beetroot, dusty pomegranate, peppery, seductive, intriguing, lingering finish
Food Pairing beetroot carpaccio, French cassoulet, sticky BBQ ribs, German bratwurst, raclette, six-month aged gouda, bangers and mash
Critics Ratings Veritas: Double Gold (93 points)
VeritasDouble Gold (93 points)
Tim Atkin Report93 points
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.8 g/L
pH 3.64
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 13, 2021
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 19 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Third Fill Oak85%
Oak Types French oak
Barrel Size 225L
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 20% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days and then inoculated with yeast. Fermentation used six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. The wine then spent two weeks on extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 15% first-fill and 85% third-fill barrels. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation.
Tasting Notes
black cherry, parma ham, salty liquorice, black olive, rosemary, sage, white pepper, elegant, refined tannins, savoury finish
Food Pairing crumbed pork chops, roast pork belly with crispy crackling, grilled black mushrooms, baked aubergine, Tuscan bean soup, charcuterie platter, black olives, olive tapenade, aged hard cheeses
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.3 g/L
pH 3.49
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window Four to eight years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates March 4, 2020
Brix at Harvest 24.0°
Grape Clone SH1
Vine Age 19 years
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Oak Aging 15 months
Oak Details 7% First Fill New Oak
First Fill New Oak7%
Third Fill Oak93%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium
Extended Maceration Yes
Production Details Hand-harvested at 24 degrees Brix. 18% whole clusters were added to the tank, with the balance destemmed and crushed. The must was cold soaked for two days before inoculation with yeast. Fermentation used regular six-hourly pumpovers and manual punchdowns, reaching a maximum of 27C. After fermentation, the wine underwent a further 14 days of extended skin maceration before pressing. Malolactic fermentation finished in 225L French oak barrels, followed by 15 months of maturation in 7% first-fill and 93% third-fill tight- and medium-grain barrels with medium toast. Vineyard details: south-facing vines on Bokkeveld slate, koffieklip and gravel; 2.52ha planted; yield 7 t/ha; extended six-wire Perold trellising; supplementary irrigation.
Tasting Notes
ripe plum, maraschino cherry, black olive, rosemary, origanum, white pepper, medium-bodied, elegant, refined tannins
Food Pairing game fish cooked over hot coals, slow-braised oxtail, venison cooked in red wine and sherry, charcuterie platter, salami, parma ham, tapenade, pork rillettes, Italian minestrone soup with grated parmesan cheese, creamy risotto with wild mushrooms, aged hard cheeses, boerenkaas, mature gouda, two-year-old asiago
Critics Ratings International Wine Challenge: Silver
International Wine ChallengeSilver
Tim Atkin Report92 points
International Wine & Spirits CompetitionGold
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt