As long as I can remember there has been Nederburg Cabernet Sauvignon. My first glass I had was when I was 19 in the holiday home of Mrs Ilse Graue in Hermanus. I was working at the Riviera Hotel in 1965 and Mrs Ilse Graue used to walk by every late afternoon past the hotel to the steps at the bottom of the garden which led to the long beach below. One day, she said “Come for a walk on the beach with me.” This was the start of a very special friendship. We walked most days and always went to her cottage for a glass of wine.
Nederburg is now obviously a different place, built on the building blocks of her son, Arnold who died far too young in an airplane crash and her late husband, Johann who owned Nederburg in the mid 20th century.
Nederburg now has Lizette Gerber as the Cellarmaster and Samuel Viljoen as the winemaker. The grapes were sourced from premium vineyards in the Paarl, Darling and Stellenbosch Wine Appellations. Classical elevation in the cellar took place with micro-oxygenation to produce additional colour and softer tannins. After blending the wines were left on the lees which increases freshness and assists with the longevity of the wine. A significant portion of the wine was fermented in oak barrels for 10 to 12 months, with the final blend aged in big oak vats to add to the complexity of the wine, achieve better oak integration, as well as for a more expressive nose and palate.
From a Bordeaux shaped bottle, which is closed with natural cork. The livery is classical and elegant. In the glass, the wine is bloodplum in colour at the heart and pales out to ruby at the edges. The aromas are so what is expected. Blackcurrants, blueberries, fresh Agen plums. Can hardly believe there is a whisper if a creamy dark chocolate cake. The palate is fresh with a perfectly balancing acidity from entry to the long aftertaste. Rich and generous and abounding with fruit, the oak and its concomitant spice and vanilla. Such an impressive glass. And because plant based were used during the making, the Nederburg Cabernet Sauvignon 2018 is suitable for vegans and vegetarians.
This is the perfect wine for a glass on its own, just perfect. As a partner to food, it is a dream of a wine. Alida Ryder’s Parmigiana di Melanzane with mushrooms is hearty and so delicious and every mouthful will be complemented by this delicious wine. Click HERE for her recipe.
Read more about Nederburg Wine Estate and its wine and hospitality offerings – CLICK HERE