Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2019 / 750ml | ≈ $30.10Original CHF 24.88 | vinello.ch ↗ |
2022 Technical Specifications
Alcohol 14.73%
Residual Sugar 3 g/L
pH 3.65
Total Acidity 6.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window One to three years
Region Western Cape
Soil Red slate and hutton
Elevation 1036.0 meters
Orientation South-West
Harvest Dates 28 March - 30 April 2022
Grape Clone 163C (Scleipp), CS46, 32 and 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 24% First Fill New Oak
First Fill New Oak24%
Second Fill Oak40%
Third Fill Oak36%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Cederberg Wines states the site sits at 1,036 metres above sea level in a cool continental climate. Grapes were hand-harvested at 24.5-25.5 B, then cold soaked for two days and inoculated with yeast. Fermentation included regular pumpovers every six hours and two to three manual punchdowns, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and transfer to French oak barrels, where malolactic fermentation was completed. Maturation lasted 15 months.
Tasting Notes
Nose: plums, blackcurrant, ripe cherry, violet, subtle spice
Palate: pure fruit expression, silky structured tannins, refreshing acidity, dark berry, gentle oak
Food Pairing rare grilled rump steak with rosemary, slow-roasted lamb, thyme and black pepper-crusted beef fillet, lentil and mushroom shepherd's pie, Parmigiano Reggiano, mature cheddar
Critics Ratings Michelangelo International Wine and Spirits Awards 2024: Double Gold
Michelangelo International Wine and Spirits Awards 2024Double Gold
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.3 g/L
pH 3.52
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Three to six years
Region Western Cape
Soil Red slate and hutton
Elevation 1036.0 meters
Orientation South-West
Harvest Dates 23-30 March 2021
Grape Clone 163C (Scleipp), CS46, 32 and 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Cederberg Wines states the site sits at 1,036 metres above sea level in a cool continental climate. Grapes were hand-harvested at 24.5-25.5 B, cold soaked for two days, then inoculated with yeast. Fermentation included pumpovers every six hours and two to three manual punchdowns, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and transfer to French oak barrels, where malolactic fermentation was completed. Maturation lasted 15 months.
Tasting Notes
Nose: dark brooding fruit, plump black cherries, black fruit pastilles
Palate: layers of vibrant fruit, complexity, silky mouthfeel, chalky tannins, lingering aftertaste
Food Pairing rare grilled rump steak, roast leg of lamb with rosemary, parmesan, vintage cheddar
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.3 g/L
pH 3.42
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Three to six years
Region Western Cape
Soil Red slate and hutton
Elevation 1036.0 meters
Orientation South-West
Harvest Dates 07-17 March 2020
Grape Clone 163C (Scleipp), CS46, 32 and 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Cederberg Wines states the site sits at 1,036 metres above sea level in a cool continental climate. Grapes were hand-harvested at 24.5-25.5 B and cold soaked for two days before inoculation with yeast. Fermentation included pumpovers every six hours and two to three manual punchdowns, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and transfer to French oak barrels, where malolactic fermentation was completed. Maturation lasted 15 months in tight- and medium-grain barrels.
Tasting Notes
Nose: blackcurrants, plump black cherries, dusty herbaceous note
Palate: dark fruit, vibrancy, smooth chalky tannins, lingering aftertaste
Food Pairing rare red meat, simple protein dishes
Critics Ratings Michelangelo Awards 2023: Double Gold
Michelangelo Awards 2023Double Gold
Decanter World Wine Awards 2023Silver
Investec Trophy Wine Show 2023Silver (90 points)
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.3 g/L
pH 3.5
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 3-6 years
Region Western Cape
Soil Red slate and hutton
Orientation South West
Harvest Dates 14 - 20 March 2019
Grape Clone 163C (Scleipp), CS46, 32, 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Grapes were hand harvested at 24.5-25.5 balling. After a two-day cold soak, fermentation included pump-overs every six hours and two to three manual punch downs, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and maturation for 15 months in tight- and medium-grain French oak.
Tasting Notes
Nose: black fruit, blackcurrants, plums, violets
Palate: integrated oak, ripe tannin structure, smooth finish
Food Pairing fatty steak, rich lamb, light berry sauce, ostrich, kidneys, liver, beef stew, Beaufort, Gouda, young cheddar, Double Gloucester, Stilton
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.2 g/L
pH 3.5
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 3-6 years
Region Western Cape
Soil Red slate and hutton
Orientation South West
Harvest Dates 8 March - 22 March 2018
Grape Clone 163C (Scleipp), CS46, 32, 27 on Richter 99
Maceration 10 days
Oak Aging 15 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak45%
Third Fill Oak15%
Oak Types French oak
Barrel Size 225L
Oak Toast Level Medium, Medium-Plus
Extended Maceration Yes
Production Details Grapes were hand harvested at 24.5-25.5 balling. After a two-day cold soak, fermentation included pump-overs every six hours and two to three manual punch downs, with a maximum temperature of 27 C. After fermentation, the wine spent 10-14 days on skins before pressing and maturation for 15 months in tight- and medium-grain French oak.
Tasting Notes
Nose: black fruit, blackcurrants, plums, violets
Palate: integrated oak, ripe tannin structure, smooth finish
Food Pairing fatty steak, rich lamb, light berry sauce, ostrich, kidneys, liver, beef stew, Beaufort, Gouda, young cheddar, Double Gloucester, Stilton
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | ≈ $30.10Original CHF 24.88 | vinello.ch ↗ |
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