THE RANGE: Soft and approachable premium wines inspired by more than two centuries of winemaking begun by Nederburg's founder, Philippus Wolvaart, who bought the land in Paarl in 1791.
VINEYARDS: The grapes were sourced from vineyards across the Western Cape. The viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine.
WINEMAKING: The grapes were harvested by hand and machine at 23º to 25º Balling during February and March. The fruit was crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25ºC to 28ºC for 10 to 14 days. The wine was matured in contact with French and American oak for a period of seven months.
FOOD: Delicious with Mediterranean meat dishes such as spicy lamb, souvlaki, kebabs or traditional roasts, oxtail and barbecued steaks.
RESIDUAL SUGAR: 6,63 g/l.
ALCOHOL: 13,68 %
TARTARIC PH: 5,68 g/l.
TOTAL ACIDITY: 3,55 g/l.
