The Nederburg story began in 1791 when German immigrant Philippus Wolvaart acquired 49 hectares of land in the Paarl Valley. He named the farm, with its 49 hectares of vineyards, Nederburg. The farm is situated between the Berg and Palmiet rivers, better known as the Paarl. Surrounding the farm are cellars where wine was fermented as early as the 1930s, a revolutionary development at the time. Even today, the wines are still made using contemporary methods. The classic wines with vibrant flavors are the result of tradition and talent combined with passion, precision, and patience.
The grapes are sourced from vineyards in the Western Cape. The winemaker works hand-in-hand with the grape growers to manage each vineyard block to ensure the highest quality fruit for this wine. The diverse microclimates and soil types associated with each vineyard contribute to the wine's complexity. The grapes were harvested by hand and machine from mid-February to late March. The fruit was crushed on the skins for two weeks and fermented in temperature-controlled stainless steel tanks at 25 to 28 degrees Celsius. The wine was aged for twelve to eighteen months in contact with French and American oak.
Afterward, we savor this Shiraz, with aromas of plums and cherries, but also notes spicy oak. The palate reveals ripe plums, cherries, and dark chocolate. The tannins are beautifully balanced. Excellent to drink on its own, but also a delicious pairing with meat dishes such as lamb or traditional roast, oxtail, and barbecue steaks.
