Every drop of Nederburg Cabernet Sauvignon demonstrates an unwavering commitment to world-class vineyard and cellar skills and it is made from Cabernet Sauvignon grapes which 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.
The grapes were harvested by hand and machine at 23º to 25º Balling from mid-February until the end of March. The fruit was crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25º to 28ºC for two weeks. Upon completion of malolactic fermentation, the wine was matured in wood for a period of 10 months.
Nederburg is one of South Africa’s most awarded wineries, with a prize-winning pedigree that stems from a culture of innovation and disciplined attention to detail. The wines are richly fruited with bold flavours and structure, and range from exclusive, micro-edition offerings for the connoisseur to wines styled for everyday enjoyment. Multi-talented cellar-master Andrea Freeborough leads the Nederburg team of highly-skilled winemakers who work closely under her direction.
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