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Cederberg Chenin Blanc, South Africa 2012


90 points from Wine Spectator. From Appellation Cederberg in South Africa, this bottle from Wines with Altitude is made wine with grapes from land farmed as vineyards since 1883. Te winery received the "Champion in Conservation" award and was certified environmentally sound. It is those sustainable practices, the reliance on the grapes, not manipulation of the soil or wine, that brings forth the flavor. POW. Dry, medium bodied with layered aromas of melon, white pear and notes of grapefruit, the winemaker, David Nieuwoudt, says you will find a "rich and creamy palate with a crisp finish."  This bottle received numerous awards, some listed below and, frankly, all well deserved. Read all about the winery and awards here.

Now I know some of you are skeptical of this review because you know that I am wholly and unashamedly partial to Chenin Blanc, but I must ask you to trust me. If you like Chenin Blanc or you are trying to break out of the Sauvignon Blanc habit, or just searching to expand your dry white wine horizons, give Cederberg a chance.

Decanter World Wine Awards 2013 - Bronze
Michelangelo Wine Awards 2012: Gold
Veritas 2012 - Gol
SAA First/Business Class Selection 2013

Tasting Notes
A truly unique Cederberg style of Chenin blanc offering a crisp freshness with layers of winter melon, grapefruit, green apples and fleshy white pear. Five months lees contact ensured a mouth coating creaminess on the palate. This is a fine example of the high potential that this grape variety is capable of when treated with care.

Ageing Potential
Optimum drinking time: 1 - 3 years after release

Blend Information
100% Chenin Blanc

Food Suggestions
This wine will be well suited to creamy dishes and light summer lunches.

In The Vineyard
Facing: South and west
Soil Type: Glenrosa and sandstone
Age & origin of vines: 8 years, Cederberg Mountains
Vineyard area: 6.5ha
Trellised: Extended Perold 6 wire
Irrigation: Supplementary
Clone: SN24/220 on Richter 99.

About The Harvest
Yield/ha: 7 - 8t/ha
Harvest Date: 1 - 16 March 2012
Degree Balling at harvest: Early morning and hand harvested at 22° - 23° Balling

In The Cellar
Vinification: Light pressing Settle for 2 days at 10ºC 
Fermentation: 24 days at 12ºC with selected yeast strains 
Lees contact: 5 months contact and tank bâttonage weekly
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