David Nieuwoudt

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Auction Wines

Cederberg Teen Die Hoog Shiraz 2017

The grapes are berry sorted by hand. Cold maceration for two days followed by two punchdowns a day and gentle pump-overs throughout fermentation. Matured in new 225 litre French oak, tight grain barrels for 15 months. A selection of the best three barrels.

Auction Year: 2019

Cederberg Teen Die Hoog Shiraz 2015

TeenDie Hoog Shiraz is a soil specific parcel, situated on a red shale high altitude slope. Berry sorting by hand. Cold maceration for two days was followed by two punch-downs a day and gentle pump-overs throughout fermentation. Matured in new 225 litre French oak barrels for 15 months. A selection of the best three barrels.

Auction Year: 2018

Cederberg Teen Die Hoog Shiraz 2015

Cold maceration for two days was followed by two punch-downs a day and pump-overs
every six hours. The wine went through malolactic fermentation in new 225 litre French oak
where it matured for 15 months. Unfi ltered, this is a selection of the best three barrels.

Auction Year: 2017

Cederberg Teen Die Hoog Shiraz 2014

Cold maceration for three days, inoculated with selected yeast strain and pump-overs every
six hours with two punch-downs a day during peak fermentation. Fermentation at 25 –
28°C for about five days. 20 days of extended skin maceration and malolactic fermentation
in new oak barrels. Barrel maturation took place in 225 litre medium toast, tight grain oak
barrels for 15 months.

Auction Year: 2016

Cederberg Ghost Corner Semillon 2015

A reductive style. Cold crushed at 8°C with skin contact for eight hours. Only free run juice
was used and then settled for two days at 10°C. 50% fermentation took place in stainless
steel and 50% was fermented in a first fill oak barrel for four months. Weekly battonage
in both barrel and stainless steel.

Auction Year: 2016

Cederberg CWG Teen Die Hoog Shiraz 2013

Cold maceration for four days, inoculated with selected yeast strain and pump-overs
every six hours during fermentation. Fermentation at 25 – 28°C for about five days. 20
days of extended skin maceration and malolactic fermentation in new oak barrels. Barrel
maturation took place in 225 litre medium toast, tight grain oak barrels for 15 months.

Auction Year: 2015

Cederberg Teen Die Hoog Shiraz 2012

Vinification: Cold maceration took place for 4 days in closed tanks. Fermentation happened at 25-28 degrees C with pump overs every 6 hours - thereafter 20 days extended skin contact. The latter was followed by malolactic fermentation in new 225 litre French oak Allier barrels and left to mature for 15 months. The three best barrels were selected for this wine. Tasting Notes: The 2012 is a proud young sibling of the world's number one Shiraz as selected by the international Syrah du Monde 2014. From these vines an intense Shiraz is produced - a powerful wine, yet elegant on the palate with layers of black cherries and mulberries, hints of white pepper and violets on the nose. Juicy ripe tannins and beautifully balanced oak. 'Teen Die Hoog' Shiraz has been carefully crafted to mature and develop further in the bottle for another 4 to 8 years.

Auction Year: 2014

Cederberg Ghost Corner Semillon 2013

Vinification: A reductive style. Cold crushed at 8 degrees C with skin contact for 8 hours. Only free run juice was used and then settled for 2 days at 10 degrees C. 50% fermentation took place in stainless steel and 50% was fermented in a first fill oak barrel for 4 months. Weekly battonage in both barrel and stainless steel. Tasting Notes: Maritime influences combined with grey slate and koffieklip soil types give rise to an aromatic Semillon showing elderberry flower and dusty dry fynbos on the nose. Careful oaking results in a full, lingering, creamy palate with a crisp finish. A wine showing phenomenal potential to cellar for another 3 to 6 years.

Auction Year: 2014

Cederberg Teen Die Hoog Shiraz 2011

The name 'Teen die Hoog' was given by the workers on the farm - not because they see this cold south easterly facing red slate hill as the highest vineyard in the country, but because they see it as the toughest pick of the season. The grapes were picked at great phenolic ripeness at the beginning of April. Cold maceration for four days followed by pump-overs every six hours. Malolactic fermentation in new French oak where it matured for 15 months. Unfiltered - a selection of the three best barrels. Tasting Notes: Intense Shiraz fruit with lots of red berries and mulberries. A combination of wild herbs, violets and white pepper aroma; distinctive of the high lying red slate vineyards. A firm structure with sweet spice and roasted coffee bean flavours that linger on the palate. A wine to mature and develop superbly over the next four to eight years.

Auction Year: 2013

Cederberg Teen Die Hoog Shiraz 2010

The name 'Teen die Hoog' was given by the workers on the farm -not because they see this cold south easterly facing red slate hill as the highest vineyard in the country, but because they see it as the toughest pick of the season. The grapes were picked at great phenolic ripeness at the beginning of April, after a long ripening period. Cold maceration for 4 days was followed by pump overs every 6 hours. The wine went through malolactic fermentation in new French oak where it matured for 15 months. This is a selection of the 3 best barrels. Tasting Notes: Intense Shiraz fruit with lots of red berries and mulberries. A combination of wild herbs, violets and white pepper aroma, distinctive of the high lying red slate vineyards. A firm structure with sweet spice and roasted coffee bean flavours that linger on the palate. A wine to mature and develop superbly over the next 4 to 8 years.

Auction Year: 2012

Cederberg Ghost Corner Semillon 2011

Skin contact for 8 hours and only free run juice was used. 50% of the wine was cold fermented in stainless steel and 50% was fermented in French oak for 4 months before the wines were blended to show fresh Semillon fruit with a creamy lees character. Tasting Notes: The cool maritime climate of Elim expresses elegant aromas of green fig, nettles and dusty dry fynbos with a distinctive minerality. The fermentation in French oak has added complexity and length with smoky bacon nuances. A well balanced wine with a crisp acidity. Ideal with fresh seafood, or on its own. Best enjoyed 4-6 years from vintage.

Auction Year: 2012

Cederberg Teen die Hoog Shiraz 2009

100% Shiraz The name 'Teen die Hoog' was given by the workers on the farm - not because they see this cold South Easterly facing red slate hill as the highest vines in the country, but because they see it as their toughest pick of the season. The grapes were picked at great phenolic ripeness at the beginning of April after a long ripening period. Cold maceration for 4 days was followed by pump-overs every 6 hours. The wine went through malolactic fermentation in new French oak, where it matured for 15 months. Unfiltered, this is a selection of the 3 best barrels. Tasting note: Power with elegance. Modern and delicious. Intense Shiraz fruit. The low-yielding red slate vineyards result in lovely roasted coffee, ripe plum with dark chocolate and spicy fynbos flavours. Velvety texture with supple, well balanced tannins. Impressive length and a long finish. Will develop superbly over the next 5 to 8 years.

Auction Year: 2011

Cederber Private Cellar Semillon 2010

The grapes underwent skin contact for 12 hours and only free run juice was used. 70% of the wine was cold fermented in stainless steel. 30% was fermented in French oak for 4 months before the wines were blended to show fresh fruit with creamy lees character. Tasting note: Distinctive cool-climate minerality with nettles and green fig, expressive of Elim provenance. The small proportion fermented in French oak has added complexity and length with smoky bacon aromas. Firm acidity for mouth-watering freshness. Ideally suited to food and fresh enough for solo enjoyment.

Auction Year: 2010

Cederberg teen die Hoog Shiraz 2008

The name ?Teen Die Hoog? was given by the workers on the farm - not because they see this cold south-easterly facing red slate hill as the highest vineyard in the country, but because they see it as their toughest pick of the season. The grapes were picked with great phenolic ripeness at the end of March after a long ripening period. The wine went through malolactic fermentation in new French oak barrels where it matured for 15 months. This wine came from a three barrel selection. Tasting note: Power with elegance. Modern and delicious. Intense Shiraz fruit. Low-yielding red slate vineyards result in lovely roasted coffee beans, intense dark chocolate and spicy fynbos flavours. Velvety texture with supple, well balanced tannins. Impressive length. Will develop superbly over the next 5 to 8 years. Tasting note: The first impression the wine gives is the expressive citrus characters on the nose. The palate is bursting with flavour, starting with lime notes carrying through to a concentrated mid palate, with a very long lingering mineral aftertaste.

Auction Year: 2010

Cederberg Teen Die Hoog Shiraz 2007

Winemaking Notes The name \Teen Die Hoog\ was given by the workers on the farm - not because they see this cold South Easterly facing red slate hill as the highest vineyard in the country, but because they see it as their toughest pick of the season. The grapes were picked with great phenolic ripeness at the beginning of April after a long ripening period. Cold maceration for 4 days was followed by pump overs every 6 hours. The wine went through malolactic fermentation in new French oak where it matured for 15 months. Unfiltered, this is a selection of the 3 best barrels. Tasting Notes Power with elegance. Modern and delicious. Intense Shiraz fruit. The low-yielding red slate vineyards result in lovely roasted coffee, ripe plum with dark chocolate and spicy fynbos flavours. Velvety texture with supple, well balanced tannins. Impressive length. Will develop superbly over the next 4 to 8 years. Long finish.

Auction Year: 2009

Cederberg Private Cellar Semillon 2009

Winemaking Notes Skin contact for 12 hours and only free run juice was used. 70% of the wine was cold fermented in stainless steel. 30% was fermented in French oak for 4 months before the wines were blended to show fresh Semillon fruit with creamy lees character. Tasting Notes Distinctive, cool-climate minerality with nettles, green fig and dusty dry fynbos expressive of Elim provenance. The small proportion fermented in French oak has added complexity and length with smoky bacon aromas. Firm acidity for mouth watering freshness. Ideally suited to food and fresh enough for solo enjoyment.

Auction Year: 2009

Cederberg Teen Die Hoog Shiraz

Alc 15,0 vol% RS 3,83 g/l TA 6,0 g/l pH 3,5 The name, Teen Die Hoog, was given by the workers on the farm - not because they see this cold, south-eastern facing red slate hill as the highest vines in the country but because they see it as their toughest pick of the season. The grapes were picked with great phenolic ripeness at the beginning of April after a long ripening period. Cold maceration for 4 days was followed by pump overs every 6 hours. The wine went through malolactic fermentation in new French oak where it then matured for 15 months. Unfiltered, this is a selection of the 3 best barrels. Tasting note: Power with elegance. Modern and delicious. Intense Shiraz fruit. The low-yielding red slate vineyards result in lovely roasted coffee, ripe plum with dark chocolate and spicy fynbos flavours. Velvety texture with supple, well balanced tannins. Impressive length. Will develop superbly over the next 4 to 8 years.

Auction Year: 2008

Cederberg Private Cellar Semillon 2007

Skin contact for 8 hours. Just free run juice used. 75% cold fermented in stainless steel. 25% fermented in new French oak for 4 months before it was blended to show fresh Semillon fruit with creamy lees character. Bottled under screw cap. Tasting note: Distinctive cool-climate minerality, nettles, fig and dusty dry fynbos express Elim provenance. The small proportion fermented in new French oak has added complexity and length with smokey bacon aromas. Firm acidity for mouth watering freshness. Ideally suited to food, but good enough for solo enjoyment. Packaging: Bottle Size: 750 ml Case Size: 6 x 750 ml Qty Cases Produced: 150 Qty Cases on Offer: 60

Auction Year: 2008

Cederberg Teen Die Hoog Shiraz 2005

Cold maceration for 4 days. Pump over every 6 hours. Went through malolactic fermentation in new French oak barrels. Matured for 15 months in oak. Light filtration before bottling. Tasting Notes Hand selected grapes from low-yielding red slate vineyard gives lovely roasted coffee, ripe plum and dark chocolate & spicy fynbos flavours. Velvety texture with supple, well balanced tannins

Auction Year: 2007

Cederberg Private Cellar Semillon 2007

Skin contact for 8 hours. Just free run juice used. Cold fermented in stainless steel. 25% fermented is new French oak for 4 months before it was blended to show fresh Semillon fruit with creamy lees charter. Bottled under screwcap Tasting Notes Distinctive cool-climate minerals, nettles, fig and dusty dry fynbos express Elim provenance. Small proportion fermented in new French oak has added complexity and length with smoky bacon aromas. Firm acidity for mouth watering freshness. Ideally suited to food, but good enough for solo enjoyment.

Auction Year: 2007

Cederberg Teen Die Hoog Shiraz 2004

A selection of Shiraz grapes growing in red slate against a South Eastern facing slope in the Cederberg. A nose of roast meat with an explosion of ripe plum & spicy fynbos flavours. Matured for 15 months in new French Allier oak. This is a selection of the three best barrels.

Auction Year: 2006