Cederberg Blanc De Blancs Brut 2016
Availability: 99 in stock
A delicate layer of mousse created by continuous strings of fine bubbles releasing a bouquet of apricot, green pear and citrus. Refreshingly crisp and zesty bubbles with a dry finish.
A Chardonnay base wine is made of 11% alcohol by picking grapes at 19 balling. Grapes are whole bunched pressed and tank fermented with selected yeast strain. The tirage is prepared (sugar, yeast and riddling agents) and the wine is bottled under crown cap for second fermentation. Further sur lie maturation takes place in bottle over the next 48 – 52 months before riddling and disgorging of the Cap Classique. The Blanc de Blanc Cap Classique is made in a Brut style of residual sugar ranging from 3 -7g/l max.
The San and Khoi peoples inhabited the Cederberg area from early times, leaving behind a rich legacy of rock art. It was only during the mid-1800s that another tough group of people set foot in the Cederberg – the Nieuwoudt family.
The first Nieuwoudts arrived in South Africa during the early 1700s. Nearly 100 years later, their descendants moved to the Cederberg. In 1893 the present family moved to the farm Dwarsrivier, which is also known as Cederberg Private Cellar and Sanddrif Holiday Resort.
Six generations ago, no one would have guessed that this rugged, fynbos-covered area on the edge of the Succulent Karoo biome would one day become a high-altitude wine farm in the Cape winelands. The farm itself lies in the Cederberg Wilderness Area and only 66 ha are under vine. Today, this award-winning winery is owned by David Nieuwoudt – proudly fifth generation. Emma, David’s daughter, is the sixth generation.
Many stories have been told about ‘how it all started’. Maybe the first Platter’s guide to South African wines (1980) puts it best: ‘Oom Pollie has confounded the experts by producing prize-winning wines on his farm high in the remote Cederberg Mountains. He first started making wine for the farm workers with table grapes that ripened too late to be taken in by the nearest co-operative. The venture was so successful, he decided to try his hand at making red wine, and the first vintage in 1977, though too small to be certified, was acclaimed by experts as being up to Superior standards’.
“Wines with Altitude” is the catchy slogan for Cederberg Private Cellar, the highest-altitude winery in the Western Cape and a lone wolf in the Cederberg ward––and therefore in the entire province, since Cederberg has no umbrella region or district to claim it.
Unique for its Cederberg Mountains, whose windy faces keep grapes cool and offer well-drained soils as well as the occasional water source from natural springs, Cederberg has a Mediterranean climate and soils that combine shale, sandstone, granite, and clay.
The Cederberg Wilderness Area is largely untouched thanks to conservation efforts, but the vineyards that do populate the region yield fabulous wines from a variety of grapes including the Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, Merlot, Shiraz, and Pinotage; look for their expression of the rare varietal Bukettraube, a fine alternative to off-dry Chenin Blanc.