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Cederberg Cabernet Sauvignon 2020

Tasting Notes

A deep, dark, dense colour with only a hint of a paling rim. The nose greets with blackcurrants and plump black cherries with a distinctive dusty, herbaceous note so typical of the refined taste profile of this high-altitude vineyard. On the palate, the dark fruit lingers with a vibrancy which gives way to smooth, chalky tannins and a lingering aftertaste. This is a fine example of Cabernet Sauvignon from high-altitude, cooler growing conditions, rendering a wine of elegance and poise, rather than the
blockbuster style that is more typical of warmer growing conditions. This Cabernet is drinking beautifully now but will reward those with patience.

Winery: Cederberg
Region:
Varietal: Cabernet Sauvignon
SKU: CEDCAB2020 Categories: ,
Bottle Size: 750 ml

$28.99

Out of stock

Awards/Reviews

4 ½ Stars 2023 Platter’s South African Wine Guide
Refined & accomplished, 20 (92 pts) repeats established form with linearity & precision. Forest-floor earthiness & iodine-tinged minerality spice up the intense blackcurrant fruit, supple tannins in support. WO Western Cape.

92 pts Tim Atkin MW 2023
Late picked because of its cool, high-altitude terroir in Cederberg, this is always an intense, deeply coloured expression of Cabernet Sauvignon, that dovetails aromas of mint, wild herbs and cigar box with blueberry and blackcurrant leaf flavours and fine-boned tannins.
2025-30

Michelangelo Awards – Double Gold

Winemaker Notes

Benefiting from diverse soil types, unpolluted air and free-flowing crystal-clear water, Cederberg Wines is situated at 1 036 metres above sea level in a virus-free growing area. Consequently, 250 kilometres from Cape Town you will find the highest wine farm in the Western Cape. The climate is described as cool continental. In summer, expect a dramatic temperature drop at night; and, in winter, snow-capped mountains.

Grapes are hand-harvested at 24.5–25.5°B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours along with two to three manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 10 to 14 days of extended skin maceration takes place before pressing and transferring into 225l French oak barrels. Malolactic fermentation is completed in barrel and maturation is over 15 months in 40% 1st fill, 45% 2nd fill and 15% 3rd fill tight-and medium-grain oak barrels with medium and medium-plus toasting.

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