Celebrating Mother’s Day
As Mother’s Day approaches on 9 May next weekend we would like to remind you of our Mother’s Day Collection of wines personally curated by David Nieuwoudt. David picked out these wines remembering his own mother Huibrecht Nieuwoudt who was a shaping force in the establishment of Cederberg Wines and Sanddrif Holiday Resort in South Africa.
"My Ma was my grootste inspirasie en dryfveer in my lewe. Sy het my geleer om my voete op die grond te hou."
- David Nieuwoudt
Ghost Corner Noble Late Harvest 2018
Noble Late harvest is a sweet wine made from Botrytis Cinerea infected grapes, Botrytis Cinerea is a fungus that forms on the berries skin under the optimal conditions such as humidity or misty mornings and then sunny afternoons. The fungus causes the berries to naturally dehydrate and shrivel up leaving the winemaker with the tools to produce the nectar of the Gods. The grapes are hand harvested early mornings from our misty almost ghostly block of Viognier coming in at 53 Balling. We destemmed and crushed the berries and then fermented it on the skins for 14 days. We then pressed the skins and continued the fermentation in a stainless steel tank until the ferment naturally stopped because of the high concentration of sugar. Finally the wine is matured in 400L 4th fill French barrels for 12months and then fined and filtered to become one of only 3400 bottles.
ANALYSIS
Alcohol 9.5% Sugar 231.8 g/l
TA 8.6 g/l pH 3.66
VINEYARDS & VINIFICATION
Facing: North-west
Soil types: Sandy soils with pockets of gravel and a clay substructure
Irrigation: Supplementary
Harvest date: 5 April 2018
Cederberg Sauvignon Blanc 2020
Grapes are hand harvested early morning at 20-23.5 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further maturated on fine lees for additional 4 months with a monthly battônage of tank before the final blending and bottling.
ANALYSIS
Alcohol 13.0 % vol Sugar 2.8 g/l
TA 6.0 g/l pH 3.45
VINEYARDS & VINIFICATION
Facing: South and East
Soil types: Slate and Sandstone
Age: Average age of 15 years
Planted: 14.06 ha
Yield per hectare: 9 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB316 on Richter 99, SB10 on Richter 110
Harvest date: 2 February - 18 February 2020
Cederberg Rosé 2020
Shiraz grapes are hand harvested early morning at 22.5 balling. Grapes crushed at 8°C with approximately 8 hours plus skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days. The wine matures on fine lees for additional two months before final blending and bottling.
ANALYSIS
Alcohol 13.0 % vol Sugar 3.5 g/l
TA 6.0 g/l pH 3.4
VINEYARDS & VINIFICATION
Facing: North west
Soil types: Sandstone
Age: 18 years
Planted: 1.08 ha
Yield per hectare: 10 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SH22/R99
Harvest date: 12 February 2020
Ghost Corner The Bowline 2018
Sauvignon Blanc and Semillon grapes are vinified separately. Early morning hand harvested at 22.5-23.5 balling. Winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately six hours skin contact before a light pressing. Two days of juice settling followed by 50% of Sauvignon blanc racked to tank for fermentation. 10% Sauvignon blanc and 40% Semillon racked to barrel for natural fermentation and maturation in 400l French oak barrels for a total of 10 months. After maturation the blend is made. 60% Sauvignon Blanc, 40% Semillon, 50% tank fermented, 50% barrel fermented: 20% new oak, 10% 2nd, 10% 3rd and 10% 4th fill tight grain barrels with medium toast.
ANALYSIS
Alcohol 13.0% vol Sugar 2.6 g/l
TA 6.1 g/l pH 3.45
VINEYARDS & VINIFICATION
Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age: Sauvignon Blanc 14.51 ha = 15 years and Semillon 1.3 ha = 14 years
Planted: 15.8 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: DD1, SB159, 317
Harvest date: 5 February - 7 March 2020
Ghost Corner Pinot Noir 2018
Grapes are hand harvested between 22.8 – 23.8 balling. 10% whole cluster added to some of the tanks with a natural fermentation to take place and other tanks have been inoculated for fermentation. During fermentation gentle extraction takes place with one pump-over a day and two manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation grapes are pressed and barrelled in 228l French oak. Malolactic fermentation is completed in barrel and maturation is over 10 months. 20% 1st fill, 20% 2nd fill, 20% 3rd fill, 20% 4th fill and 20% 5th fill barrels, tight grain with medium toast.
ANALYSIS
Alcohol 13.5% vol Sugar 3.5 g/l
TA 5.7 g/l pH 3.5
VINEYARDS & VINIFICATION
Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age: 1.25 ha = 17 years and 3 ha = 3 years
Planted: 4.25 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: PN9D, PN459 & PN115
Harvest date: 9 - 21 February 2018
Cederberg Merlot Shiraz 2018
Merlot and Shiraz grapes are vinified separately, hand harvested at 24-25 balling. Grapes cold soak for two days before it is inoculated with yeast. During fermentation colour /flavour extraction takes place with regular pump-overs every six hours and a maximum temperature of 27°C is reached. Once malolactic fermentation is completed in tank the wine is matured further in 225l French oak barrels are used for an additional 12 months. Blending of the wine only takes place after maturation. 70% Merlot and 30% Shiraz 60 %. 3rd Fill & 40% 4th fill barrels, medium and tight grain with medium and medium plus toasting.
ANALYSIS
Alcohol 14.0 % vol Sugar 3.4 g/l
TA 5.9 g/l pH 3.5
VINEYARDS & VINIFICATION
Facing: South
Soil types: Sandstone, Glenrosa, Slate and Hutton
Age: 15 - 21 years
Planted: 5.7 ha Merlot at 18 years, 3.98 ha Shiraz at 16 years
Yield per hectare: 8 t/ha
Trellised: 6 wire extended Perold
Irrigation: Supplementary
Clone: MO3 and SH22 on R99
Harvest date: 8 March - 5 April 2018
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