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.

With a cool continental climate, diverse soil types, unpolluted air and free-flowing crystal-clear waters. Wines that are as dramatic as the high altitude setting of the Cederberg. The chardonnay was planted in 1997, one of the oldest vineyard blocks on the farm.

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.

A legitimately unique and wildly remote terroir in South Africa, Cederberg climbs to over 1000 metres altitude above sea level; Cederberg Private Cellar is the only estate making wine here. Historically others have tried, and failed, to make viticulture work for them in this hostile and arid region, but only the Nieuwoudt family have stayed the course. The estate is surrounded by a very unique and dramatic landscape - one which Hannibal of Carthage once led his elephants over. To produce any wine at all here, let alone make some of South Africa`s most admired wines, is testimony to the passion and commitment of owner/winemaker David Nieuwoudt, the fifth generation Nieuwoudt running the farm, supported by assistant winemakers Tammy and Alex Nel.

Conservation is fundamental at the farm and Cederberg is a committed member of the Biodiversity and Wine Initiative. As a result of the farm`s remote location, the vines are by nature virtually organically grown. The wines have a unique purity of fruit and freshness which has become the Cederberg trademark. Disease is rarely a problem here, providing perfect fruit year on year. `I haven`t seen one rotten grape in 16 years` says David, who in 2017 and beyond is undertaking an ambitious replanting project with his viticulturalist Ooubus to ensure all vines are sited on the best soil possible.

Perfect with salmon and a rich cream cheese with an apple salad and lemon dressing. Say no more. Also great with some blue cheeses; feta, cream cheese, parmesan and goat’s milk cheese all work well.