Early morning hand picking when its still cool and dry in February means that the grapes of retain as much freshness and flavour as possible. Skilful winemaking unleashes the potential of these grapes and produces the Cederberg Sauvignon Blanc, a punchy wine with gooseberries, asparagus and a hint of melon on the nose. A rigid acidity lifts the wine and makes it the perfect accompaniment to shellfish.
