Sandpoort, Cederberg

THE CEDERBERG takes precedence for David Nieuwoudt, proprietor of the only cellar in this corner of the South African winelands, but he’s had an affair with the winelands of Chile that goes back decades. It was in South America that he came across Sauvignon Gris for the first time 20 years ago, and, having made Longavi wines in Chile with Julio Bouchon on his farm in the Colchagua Valley, after Nieuwoudt became particularly fond of this Sauvignon with a difference, the two of them set about cultivating the variety on the rocky terrain of the mountains where Nieuwoudt calls home – in the wilderness inland from South Africa’s West Coast, south-east of Clanwilliam, north-west of Ceres.

“I absolutely fell in love with this cultivar,” recalls Nieuwoudt. The variety originated in France, but the plant material they brought to the Cape in 2010 came from Chile. “It was in quarantine for about seven years and we planted the first 0.7ha up in the Sandpoort region – on sandstone – in 2018.” The first wines from these vines were made in 2021 and 22, but the 2023 vintage is the first official release of Cederberg Sandpoort Sauvignon Gris. Plantings have increased, but volumes will always be small.

“The charm of this wine is the nose. It’s got this beautiful orange peel, nutty component and the palate is just pure silk, a polished glycerol feel. A great food companion but also for solo enjoyment. Cheers!”

CEDERBERG SAUVIGNON GRIS 2023
WO Cederberg. Grapes hand-harvested and whole-bunch-pressed, allowed to settle for a day, then transferred to 400L French oak barrels (fourth-fill, tight-grain, medium-toast). Natural fermentation (wild yeast) at low temperature (around 13°C) over 40 to 60 days, after which the wine is matured in the barrels for 10 months with a monthly stirring of the lees (spent yeast sediment). Total production: just three 400L barrels – about 1600 bottles / 260 cases.
Alc 13.9 | RS 4.8 | TA 6.6 | pH 3.3
From the tasting Notes of Sandy Harper CWM: Pale, translucent colour. Not as forthcoming on the nose as Sauvignon Blanc. Initially shy but opening up in the glass with flavours of pineapple, pear and ripe red apple. Slightly sweeter, ripe nuances creating a fleshier mouthfeel. Optimum drinking: three to five years.
Food Pairing Suggestions: Try it with kalamata olives, marinated artichokes and roasted peppers, or with any tomato-based dishes including caprese salad with basil pesto, pizza with black olives and anchovies or spicy penne arrabbiata. Also goes well with smoked chicken salad or coronation chicken.
R360pb ex-cellar.

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• AA Badenhorst Sout van die Aarde Palomino
• Ayama Vermentino
• Bosman Nero (d’Avola)
• DaschBosch Avon Clairette Blanche
• Diemersdal Grüner Veltliner
• Kloovenburg Lledoner Pelut
• Lemberg Hárslevelü
• Lowerland Tolbos Tannat
• Lozärn Carménère
• Newton Johnson Albarino
• Stellenbosch Vineyards Ltd Release Therona