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SOUTH AFRICAN WINE
  • Nederburg Wine Masters Reserve Range
  • Two Oceans Range
  • Obikwa Range
Nederburg Wine Masters Reserve Sauvignon Blanc
DESCRIPTION:
The grapes were harvested by hand and machine between 22 and 24 balling from February to March. They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two to three weeks at 13 C, with a small portion of the grapes receiving skin contact for 4 to 6 hours.
TASTING NOTES:

COLOUR
Brilliant lemon-lime.

BOUQUET
Vibrant grassy and gooseberry aromas with a hint of herbaceous nuances and ripe citrus.

PALATE
Distinctive herbaceous and gooseberry aromas support a wonderfully balanced palate with a lingering pleasant finish.

WINE ANALYSIS:
Alcohol 13.30%
Residual Sugar 2 g/l
Acidity 7.00 g.l
pH 3.30

Nederburg Wine Masters Reserve Chardonnay
DESCRIPTION:
The grapes were harvested by hand between 23 and 24 balling during February and March. Following settling, the clean juice was inoculated, whereafter 40% of the fermenting juice was transferred to a combination of new- and second -fill French oak barrels, and left on the lees for approximately 6 months.
TASTING NOTES:

COLOUR
Brilliant with hints of gold and green.

BOUQUET
Subtle citrus and apricot aromas with vanilla oak in the background.

PALATE
A full-bodied, creamy wine with subtle citrus and apricot flavours.

WINE ANALYSIS:
Alcohol 13.70%
Residual Sugar 4.2 g/l
Acidity 5.70 g.l
pH 3.36

Nederburg Wine Masters Reserve Riesling
DESCRIPTION:
Clear with green things, floral and fruity with pineapple and lime aromas. Crisp and fresh with hints of pineapple and lime flavours. Excellent served as a chilled aperitif or to accompany spicy or cream-based sauces. This is an extremely versatile and food-friendly wine.
wine Nederburg Wine Masters Reserve Special Late Harvest
DESCRIPTION:
The grapes were harvested by hand at 24 to 27 balling from mid-March until the beginning of May. The fruit was crushed and then cool-fermented in temperature-controlled stainless steel tanks for a period of three to four weeks at 13C. Instead of leaving the wine on the lees, the wine was put through a separator to prevent fermentation from occurring once the desired sugar level had been reached. Skin contact for approximately 4 hours was allowed.
TASTING NOTES:

COLOUR
Light yellow with green specs.

BOUQUET
Apricot, honey and rich dried fruit aromas.

PALATE
Fresh and rich with apricot and raisin flavours supported by a fresh acidity.

WINE ANALYSIS:
Alcohol 13.64%
Residual Sugar 81.8 g/l
Acidity 6.40 g.l
pH 3.42

Nederburg Wine Masters Reserve Cabernet Sauvignon
DESCRIPTION:
The grapes were harvested by hand and machine between 23 and 25 balling from mid-February to end March. They were crushed and then cool-fermented on the skins in temperature-controlled stainless steel tanks for 14 days at between 25 and 28 C. After malolactic fermentation the wine was matured in wood for a period of 12 months.
TASTING NOTES:

COLOUR
Dark ruby.

BOUQUET
Berry fruit mingled with chocolate and mocha, and soft oak vanilla in the background.

PALATE
A full-bodied wine with ripe fruit and delicate oak spices, firm tannins and a lingering aftertaste.

WINE ANALYSIS:
Alcohol 14.55%
Residual Sugar 3.3 g/l
Acidity 3.61 g.l
pH 5.79

Nederburg Wine Masters Reserve Shiraz
DESCRIPTION:
The grapes were harvested by hand and machine at 24 balling during February and March. The fruit was crushed and fermented in temperature-controlled stainless steel tanks at 25C to 28C for a period of two weeks. Upon completion of malolactic fermentation the wine was matured in a combination of new-, second- and third-fill wood for a period of 12 to 18 months. A combination of French, American and Eastern-European oak was used.
TASTING NOTES:

COLOUR
Dark ruby.

BOUQUET
Aromas of ripe fruit and berries, oak spice, cinnamon, cloves and a hint of dark chocolate.

PALATE
A rich, full-bodied wine with ripe plum and dark chocolate flavours and a good tannic structure.

WINE ANALYSIS:
Alcohol 14.61%
Residual Sugar 3.6 g/l
Acidity 5.51 g.l
pH 3.47

Nederburg Wine Masters Reserve Pinotage
DESCRIPTION:
The grapes were harvested by hand and machine between 23 and 24.5 balling from end January to mid-February . They were crushed and then cool-fermented in temperature-controlled stainless steel tanks for two weeks at between 25 and 28 C. After malolactic fermentation the wine was matured in second-and third -fill oak barrels for a period of 8 to 12 months.
TASTING NOTES:

COLOUR
Deep red.

BOUQUET
Plum and cherry fruitiness with slight oak spices in the background.

PALATE
Well balanced, rich fruit flavours with soft tannins and a lingering aftertaste.

WINE ANALYSIS:
Alcohol 14.45%
Residual Sugar 4.36 g/l
Acidity 3.57 g.l
pH 5.39

Nederburg Manor House Sauvignon Blanc
DESCRIPTION:
Lime green Colour. An abundance of tropical and passion fruit, floral and flinty aromas. A refreshing, full-bodied wine with very attractive flavours and a suitable finish.
Nederburg Manor House Cabernet Sauvignon
DESCRIPTION:
Dark ruby red colour. Aromas of blackcurrant, cassis, chocolate and mocha. Ripe blackberry and currant, mocha and a hint of oak spices with firm, but supple tannins. A well-structured wine with a lush and round mouth feel.
 
Two Oceans Sauvignon Blanc
DESCRIPTION:
Grapes were picked on taste upon showing green fig flavours. The grapes were harvested by hand at 20 to 22 balling during February. The fruit was crushed and de-stemmed at the cellar and no skin contact was allowed. The clean juice was fermented cold at 12 to 14 C thereby ensuring maximum fruit concentration.
TASTING NOTES:

COLOUR
Brilliant light green.

BOUQUET
A hint of green fig followed by ripe gooseberry and tropical aromas.

TASTE
An elegant, crisp wine displaying ripe gooseberry flavours on the fore pallet backed by tropical fruit and a hint of grassiness that lingers long on the aftertaste.

WINE ANALYSIS:
Alcohol 11.59 % by volume
Residual Sugar 5.80 g/l
Acidity 7.80 g.l
pH 3.30
Extract 25.5

Two Oceans Pinotage
TASTING NOTES:

COLOUR
Dark red with purple edges.

BOUQUET
An abundance of blackcurrant and raspberry with spicy background aromas.

TASTE
A medium- to full-bodied wine with a fresh acidity backed by vibrant berry flavours and soft, ripe tannins resulting in a supple, lingering finish.

WINE ANALYSIS:
Alcohol 13.60% by volume
Residual Sugar 6.20 g/l
Acidity 5.60 g.l
pH 3.50
Total extract 32.4 g/l

DESCRIPTION:
The grapes were harvested at 24 to 25 balling during early February. The fruit was fermented on the skins for a period of five days to preserve as much fruit as possible and to extract sufficient colour without extracting the full-bodied tannins. The wine was matured on French oak chips for a period of nine months.
 
OBIKWA SAUVIGNON BLANC
DESCRIPTION:
Grapes were harvested by hand at between 20 and 22 balling in February.They were picked on taste when showing green fig flavours.The grapes were left on the skin for four hours to preserve the natural acidity of the juice,which was fermented cold at 12 to 14C.
TASTING NOTES:

COLOUR
Clear with greenish hues.

BOUQUET
Tropical fruit with asparagus and hints of grassiness.

TASTE
Fresh and fruity with tropical fruit gooseberries and hints of Green fig.

WINE ANALYSIS:
Alcohol 11.59 % by volume
Residual Sugar 5.3 g/l
Acidity 6.9 g.l
pH 3.14
Extract 22.7

OBIKWA CABERNET SAUVIGNON
DESCRIPTION:
Grapes were harvested by hand in February and March at between 23 and 25 balling and each vineyard block was separately vinified. The grapes were fermented at low temperatures (between 20 and 25C) to retain fruit flavours. In addition, three days maceration helped to preserve flavour while giving intensity of colour to the wine.
TASTING NOTES:

COLOUR
Elegant deep red.

BOUQUET
A delicious amalgam of cigar box, wild berry, chocolate and mocha tempered by soft oak vanillins.

TASTE
A medium to full-bodied wine with ripe fruit and delicate oak spice flavours and strong tannins.

WINE ANALYSIS:
Alcohol 12.90% by volume
Residual Sugar 1.5 g/l
Acidity 5.49 g.l
pH 3.63
Total extract 34.7 g/l