“Keep up the standard and improve the product. Learn from the past and from those who walked the path before you and those who are walking it at present. There’s just so much to learn.”
After completing his studies at Elsenburg Agricultural College in Stellenbosch, David worked at nearby Lievland wine estate for a year. At the end of 1996, he moved back to Dwarsrivier, the Nieuwoudt’s family farm in the Cederberg, where he took over the winemaking reins and started on his award-winning trajectory.
Never one to rest on his laurels or stand still for too long, David keeps entering new wine realms and adding interesting ventures to his already busy schedule. Longaví is a Chilean project with his friend Julio Bouchon. His other key projects include the internationally acclaimed Ghost Corner range, as well as the premium Five Generations wines, the Driehoek range (WO Cederberg) and two wines for the Waitrose Foundation in the UK. David also consults to a Swartland producer, Marras Wines.
100% Chenin Blanc
Wine of Origin Cederberg
This wine is produced from the 23-year-old Five Generation Chenin Blanc block and shows remarkable winemaking finesse. Naturally fermented in concrete egg and aged on its fine lees for 10 months.
Tasting Notes: This wine boasts a palest yellow colour with brilliant luminosity and a perfumed nose that reveals heady white blossoms, summer-ripe pears, crushed pineapple, and a defined citrus lime edge. On the palate, the wine is chiselled with pure fruit and a sense of weightlessness, unveiling additional notes of preserved ginger and crushed green peppercorns. This intriguing wine is celebrated for its purity and linearity, concluding with a succulent, savoury lemon/lime cleansing finish.
While it shows beautifully now, it will reward those with patience for many years to come. To fully appreciate its complex aromas, be mindful not to serve it too cold and use a larger glass.
Winemaker: David Nieuwoudt
100% Shiraz
Picked early mornings, 20% whole-bunch and the rest destemmed and whole-berry sorted followed by two days of cold soaking. During fermentation, two punch-downs a day of the grape cap, with gentle pump-overs every eight hours for extraction. Extended maceration for an additional 13 days before a light pressing. Malolactic fermentation takes place in new tight grain 225 litre French oak medium toast barrels. Barrel maturation of 15 months. A premium selection of only three barrels is made.
Tasting Notes: This Shiraz reveals intense layers of mixed forest berries accompanied by sweet spice and violets on the nose. A richly textured palate with a complex, velvety tannin structure on the finish.
Drink this wine from 2025 onwards.
Estimate (6 bottles): R6 500 – R8 500
Winemaker: David Nieuwoudt
100% Shiraz
Harvested early mornings, destemmed and whole berry sorted, followed by two days of cold soak in stainless steel tank that leads to an intense development in colour. During fermentation, two punch-downs a day of the grape cap with gentle pump-overs every eight hours for extraction. Extended maceration for an additional 12 days before a light pressing. Malolactic fermentation takes place in 225 litre French oak barrels. Barrel maturation for 15 months in a premium selection of only three barrels.
Tasting Notes: Showing intense layers of dark fruit accompanied by sweet spice and violets on the nose. Richly textured palate with complex, velvet tannin and an alluring aftertaste of dark berries and spice.
Ready for drinking from 2024.
This wine is packed in a wooden box.
Winemaker: David Nieuwoudt
100% Shiraz
Wine of Origin Cederberg
Grapes are hand harvested from a unique red slate parcel against a southern slope. Berry sorting followed by 2 days of cold soaking in tank leads to an intense development in colour. During fermentation, two punch-downs a day of the grape cap with gentle pump-overs every six hours is completed for extraction. Extended maceration for two additional 10 days before light pressing. Barrel maceration for 15 months, thereafter a premium selection of only three barrels is made. 85% first fill, 15% second fill barrel. A wine of stature and elegance crafted from an extreme high-altitude mountain vineyard in the Cederberg.
Tasting Notes: This Shiraz shows great fruit intensity of red cherries with a subtle hint of sweet spice and violets. A full-bodied wine with structure and finesse.
The wine will be ready for drinking from 2025 onwards.
Winemaker: David Nieuwoudt
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.
Tasting Notes: The Shiraz shows great fruit intensity with aromas of mulberries and blackberries. A combination of sweet spice and violets on the nose, ending with a firm structure on the palate.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt
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
Winemaker: David Nieuwoudt
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.
Winemaker: David Nieuwoudt