2024 Technical Specifications
Grape Varieties Chenin Blanc
Chenin Blanc100%
Region Western Cape
Soil Glenrosa and red slate
Orientation South-West
Harvest Dates 20 February-16 March 2024
Brix at Harvest 23.5°
Grape Clone SN24, 220 on Richter 99
Vine Age 19 years
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Oak Aging 10 months
Oak Details 12% First Fill New Oak
First Fill New Oak12%
Second Fill Oak12%
Third Fill Oak12%
Oak Types French oak
Barrel Size 400L French oak barrels
Oak Toast Level Medium
Production Details Grapes were hand-harvested in the early morning at 23.5 degrees Balling, then whole-bunch pressed and the juice was allowed to settle for a day before being transferred into 400L French oak barrels and a concrete egg. Natural fermentation took place over 40-60 days with strict temperature control. Once completed, the wine matured for 10 months with monthly batonnage of the lees. No malolactic fermentation took place. The wine was matured in tight-grain barrels with a medium toast: 12% first fill, 12% second fill, 12% third fill, 56% older oak and 8% concrete egg.
Critics Ratings International Wine & Spirits Competition 2025: Wine Trophy (95 points)
International Wine & Spirits Competition 2025Wine Trophy (95 points)
The Trophy Wine Show 2025Silver (93 points)
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.7 g/L
pH 3.38
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window Two to four years
Region Western Cape
Soil Glenrosa and sandstone
Orientation South-West
Harvest Dates 15 February-2 March 2023
Brix at Harvest 23.5°
Grape Clone SN24, 220 on Richter 99
Vine Age 18 years
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Oak Aging 10 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Second Fill Oak15%
Third Fill Oak15%
Oak Types French oak
Barrel Size 400L French oak barrels
Oak Toast Level Medium
Production Details Grapes were hand-harvested in the early morning at 23.5 degrees Balling, then whole-bunch pressed and the juice was allowed to settle for a day before being transferred into 400L French oak barrels and a concrete egg. Natural fermentation took place over 40-60 days with strict temperature control. Once completed, the wine matured for 10 months with monthly batonnage of the lees. No malolactic fermentation took place. The wine was matured in tight-grain, medium-toast barrels with 15% first fill, 15% second fill, 15% third fill and 46% older oak, plus 9% concrete egg.
Tasting Notes
Nose: pure fruit aromas, baked apples, delicate spice, roasted almond, citrus
Palate: balance between fruit and oak, creamy finish, lively finish
Food Pairing white meats with a slightly nutty sauce, Cape smoorsnoek, mushroom risotto, butter chicken, ravioli with burnt sage butter, Gruyere
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.33
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window Two to four years
Region Western Cape
Soil Glenrosa and sandstone
Orientation South-West
Harvest Dates 28 February-30 March 2022
Brix at Harvest 23.5°
Grape Clone SN24/220 on Richter 99
Vine Age 17 years
Fermentation Vessels Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Oak Aging 10 months
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Second Fill Oak18%
Third Fill Oak18%
Oak Types French oak
Barrel Size 400L French oak barrels
Oak Toast Level Medium
Production Details Grapes were hand-harvested early morning at 23.5 degrees Balling. The grapes were whole-bunch pressed and, after one day of juice settling, barrelled down in 400L French oak barrels. Natural fermentation took place over 40-60 days with strict temperature control. Once fermentation was complete the wine matured for 10 months with monthly batonnage of the lees. No malolactic fermentation took place. Tight-grain, medium-toast barrels were used for maturation: 18% first fill, 18% second fill, 18% third fill and 46% older oak.
Tasting Notes
Nose: butterscotch, creme brulee, honey-roasted nuts, citrus peel, candied pineapple, preserved ginger
Palate: quince, lemon curd, Cape gooseberries, citrus linearity, freshness
Food Pairing Cape seed loaf with Gruyere, Camembert cheese, roast turkey, pork belly with crispy crackling, wild rocket and baby spinach salad with nectarines and buffalo mozzarella
Critics Ratings Veritas 2023: Gold
Veritas 2023Gold
Drinks Business Global Chenin Blanc Masters 2023Silver
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.4 g/L
pH 3.48
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Chenin Blanc
Chenin Blanc100%
Drinking Window 2-4 years
Region Western Cape
Soil Glenrosa and sandstone
Orientation South-West
Grapes Picked 24 February 2021
Brix at Harvest 23.5°
Grape Clone SN24/220 on Richter 99
Vine Age 16 years
Fermentation Vessels Oak Barrel
Pressing Method Partial Whole-Bunch Pressing With A Separate Destemmed And Crushed Portion For Skin Contact
Natural Yeast Yes
Oak Aging 10 months
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Second Fill Oak33%
Third Fill Oak33%
Oak Types French oak
Barrel Size 400L French oak barrels
Oak Toast Level Medium
Production Volume 8,000 bottles
Bottles8,000
Production Details The Nieuwoudt Five Generations range showcases the best of the Cederberg. Grapes were hand-harvested early morning at 23.5 degrees Balling. A portion of the grapes was whole-bunch pressed and another portion was destemmed and crushed for skin contact. After one day of settling the wine was barrelled in 400L French oak barrels. Natural fermentation lasted 40-60 days under strict temperature control. The wine matured for 10 months with monthly batonnage of the lees. No malolactic fermentation. Tight-grain, medium-toast barrels were used for maturation.
Tasting Notes
Nose: pure fruit, baked apples, delicate spice, roasted almonds, citrus
Palate: great balance between fruit and oak, creamy finish, lively finish
Food Pairing white meats with a slightly nutty sauce, Cape smoor snoek, mushroom risotto, butter chicken, ravioli with burnt sage butter, Gruyere
Producer Information
Website
Address
Dwarsrivier Farm, Citrusdal, 7340, South Africa
Phone
+27 (0)27 482 2827
Email
Owner
Nieuwoudt Family (David Nieuwoudt, Emma Nieuwoudt)
Cellarmaster
David Nieuwoudt