Nederburg Sauvignon Blanc 2020, so good with Vicki de Beer’s Flaky Cream Cheese Tartlets with Buttered Asparagus…

Nederburg Sauvignon Blanc 2020

Nederburg Wine Estate in Paarl has given a new livery to its wine labels, which freshen the product up and announce, ‘we are still here’. Nederburg is one of those go-to producers, when you look at a wine list, or a shelf in your favourite bottle shop at the array of labels, there is a feeling of comfort when you see a Nederburg bottle and know it’s going to be something good.

Sauvignon Blanc grapes in the hands of the harvester

The grapes for the Nederburg Sauvignon Blanc 2020 were sourced from top-performing vineyards situated in the Darling, Cape Town and Ceres Wine Appellations. These are cool climate winegrowing areas with the benefit of slower ripening of the grapes to achieve greater flavour intensity. The vines are grown in decomposed granite and sandstone soils, resulting in grapes with a zestier and higher natural acidity, which adds to the freshness and longevity of the wine. Open vineyard canopies bring about greater sunlight penetration of the grape bunches, contributing to more balanced acidity, in turn making the wine deliciously palatable.

Nederburg Barrel Cellar

The grapes were hand-harvested once perfect ripeness had been achieved and on arrival at the cellar, the bunches were destalked, and the fruit crushed. Cold fermentation in stainless steel tanks took place over two to three weeks. The wine was left on the gross lees for three months. The extended lees contact results in greater mouthfeel and palate weight. Juice and wine movements were kept as free of oxygen as possible with minimal pumping to retain the distinctive Sauvignon Blanc flavour and quality. The wine was left on the fine lees after blending, for greater freshness and longevity. The wine was then prepared for bottling. Only plant-based proteins were used during setting and fining, making this wine suitable for vegans and vegetarians.

Lizelle Gerber – Nederburg Cellarmaster

From a Burgundy shaped bottle, closed with a screw cap. The livery is new and very elegant. Lizelle Gerber, the Nederburg Cellarmaster, has blended in 9% Semillon into the wine. I find that this “grounds’ the more puckish Sauvignon Blanc and adds a deal of gravitas to the wine. In the glass the wine is a pale golden straw with youthful lime green flashes when held up to the light. The aromas display the wonderful fresh green Sauvignon Blanc herbaceousness, with an undertow of granadilla and rough-skinned lemons. There is a touch of flint and river stone minerality. The palate has a golden thread of acidity running through it from entry into the long refreshing, sparky aftertaste. The palate is alive with lemon and sweet tropical lime marmalade and the weight of ripe Winter melon. A truly impressive glass, ready for now drinking. A year or so of cool cellaring will reward you.

While the Nederburg Sauvignon Blanc 2020 is a great glass on its own, it shines with food. In the book, Wine + Food, the Art of the Perfect Pairing, with recipes by Vicki de Beer, there is a delicious recipe for Flaky Cream Cheese Tartlets with buttered Asparagus. The perfect partner. This book, a gem, is available from Distell Wineries.

Vicki de Beer, the talent behind the food in this book

Read about Nederburg Wine Estate – CLICK HERE

Nederburg Wine Estate
is our Website Partner




Share This Story, Choose Your Platform