# Five Generations Cabernet Sauvignon (2020)

- **Producer:** Cederberg Private Cellar
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €56
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** black cherry, black plum, blackcurrant, cedar, charred wood, coffee, chocolate, vanilla, smoke, dried fruit, tobacco, earth, leather

## About this wine

The Five Generations Cabernet Sauvignon from Cederberg Private Cellar is a premium wine from the Cederberg Ward in the Western Cape, South Africa. It is produced by a fifth-generation, family-run winery, with winemaker David Nieuwoudt at the helm. The vineyards are situated at high altitudes, around 1,000 meters, benefiting from a cool, continental climate. This unique terroir contributes to the wine's distinctive character. The 'Five Generations' range specifically pays homage to the Nieuwoudt family's winemaking history dating back to 1893. The estate emphasizes sustainable farming and minimal intervention winemaking, aiming to express the purity and character of the Cederberg region.

## Interesting facts

- Vineyards are situated at one of the highest altitudes in the Western Cape.
- The estate has been in the Nieuwoudt family for five generations.
- The region is known for its rugged, pure, and isolated environment.
- This range honors the family's long winemaking heritage.

## Food pairing

The wine's balanced acidity and ripe tannins are well-suited to complement the richness of red meats and lamb, cutting through fat and softening the tannins. The subtle herbal and toasty notes in the wine can echo or contrast with herbs and spices in the dishes, creating harmonious pairings.

## Wine making process

The winemaking process for this Cabernet Sauvignon begins with a two-day cold soak before inoculation with yeast. Fermentation involves regular pump-overs and manual punch-downs, reaching a maximum temperature of 27°C. Extended skin maceration follows for 14-18 days post-fermentation. Malolactic fermentation is completed in barrel, after which the wine matures for 18 months in 225-liter French oak barrels, with 100% of them being first-fill. The grapes are hand-harvested at optimal ripeness.