Nederburg Wine Estate is probably one of South Africa’s universally known Wine Estates. Situated n the Paarl Wine Appellation, the Estate draws grapes from a number of Wine Appellations with which to make its phenomenal wines.
Lizelle Gerber is the Cellar Master, herself a much-awarded Méthode Cap Classique Maker. This fine, sophisticated, elegant, complex, dry, effervescent wine is fine for a celebration, though it is really an any time wine if you enjoy Méthode Cap Classique [as I do]. With New Year’s Eve upon us, this is the one for your New Year’s Eve Celebrations.
The grapes, half each Chardonnay and Pinot Noir, were hand harvested in the wine appellations of Stellenbosch, Durbanville and Simondium. Once in the cellar, the grapes were whole bunch pressed, and the resulting juice was left to cool settle overnight. It was racked off the settlings to stainless-steel tanks for cold fermentation. After partial malolactic fermentation, the wine was prepared for the second fermentation in the bottle. The wine was left on the lees for 72 months before the sediment was removed using the traditional process of remuage and dégorgement.
From a traditional Champagne bottle, closed with natural cork and the little wine muzzle. Very elegant labelling in yellow gold. In the glass, the wine is a brightshining straw gold with a rush of many tiny bubbles rushing to the surface and forming a crown around the rim. The aromas are of Granny Smith apples, marzipan brioche, desiccated orange rind with an undertow of red berries. The palate is vibrant and zippy from entry. Layers of citrus and red berry fruits and the lovely yeastiness of a fresh bake. Flavours continue through the mid palate well into along gently waning aftertaste. A truly satisfying glass.
The Nederburg MCC Brut 2013 is an anytime wine. Breakfast, mid-morning, lunch, sundown, aperitif, or dinner. I’ll talk about midnight snack in a moment. Traditional accompaniments are caviar, oysters, smoked salmon and various other delicacies for which you need to acquire a taste. One of my favourite accompaniments is a large plate of whitebait.
Now that midnight snack. And I assure you, this is the way to go. You can’t sleep, it’s late and you want to go Nigella-like into your kitchen and rustle up something delicious. You always have cooked bacon and caramelised onions in your fridge, don’t you? Then Alida Ryder’s Crispy bacon brie grilled cheese sandwich with caramelised onions eaten sitting on the kitchen table, glass of this bubbly in hand, in the light of the fridge. A handful of kitchen paper to mop up the juices. Click HERE for her recipe.
Read more about Nederburg Wine Estate and its offerings in hospitality and wine – CLICK HERE