Twelve selected barrels were used to produce 1000 cases. Well integrated with wood and ageing on the lees which develops a full, rich palate with a smooth lingering finish. This Chenin Blanc is concentrated and structured for longevity. An elegant well crafted wine.

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. Located along the West Coast of South Africa, the Cederberg region receives very little rainfall every year. In spite of being a coastal region, you will not witness a typical coastal climate here. This place enjoys a cool Mediterranean climate, which plays a huge role in defining the character of the fruits grown here. The Dwarsrivier farm, where the vines are planted, can be found on the foothills of the Sneeuberg Mountains, one of the highest in the Western Cape area. The vineyards of the Cederberg Private Cellar are the main reasons for the unparalleled quality and flavour of the wines crafted here. Currently, the fifth generation of the Nieuwoudt family manages the Cederberg wine brand, which is regarded as one of the best high-altitude wines from South Africa.

The Cederberg lies about 250 km north of Cape Town. This vast region encompasses approximately 162 000 ha of rugged mountainous terrain, stretching from the Pakhuis Pass behind Clanwilliam in the north, to Grootrivier in the south, towards Ceres. Forty-six kilometers inland from the N7, between Citrusdal and Clanwilliam – with two mountain ranges separating the farm from the Olifants River – lies Cederberg Private Cellar on the farm Dwarsrivier. It is the highest wine farm above sea level in the Western Cape. 

Soil types are diverse, from sandstone and decomposed gravel to red slate and clay. Thanks to extensive replanting, the isolated are and extreme winters, the vineyards are virus and disease-free.

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

Grapes are hand-harvested early morning at 23.5 balling. A portion of the grapes is whole bunch pressed and the other portion goes through the destemmer and crushed for skin contact. After one day of settling and then barrelled in 400L French oak barrels. Natural fermentation takes place over the next 40 – 60 days with strict temperature control during fermentation. Once fermentation is complete the wine is matured for 10 months with monthly battônage of the lees. No malolactic fermentation.  33% 1st fill, 33% 2nd fill and 33% 3rd fill of tight grain with medium toasted barrels are used for maturation.