Heritage Heroes The Brew Master

A saucy dirty or smash burger – beef or lamb – with juices that run down your elbows; pasta with rich, meaty tomato-based ragu as only a Nonna could make it; slow-braised beef or pork cheeks with fennel seeds; Moroccan lamb or goat tagine, hearty Austrian or Hungarian goulash soup.

The Cabernet Sauvignon grapes were sourced from the Paarl and Stellenbosch growing areas, the Merlot came from Stellenbosch and Darling, the Petit Verdot from Paarl, the Cabernet Franc from Philadelphia, and the Malbec from Darling.

Upon reaching the desired colour and tannin extraction levels, the wine was racked into a combination of first-fill 300-litre French and American oak barrels and matured for 28 months. After maturation the wine was racked, blended and bottled.

The grapes were individually vinified. After sorting at the cellar, the fruit was fermented on the skins in a combination of submerged cap, roto, open and combi stainless-steel fermenters.

Our winemaking legacy spans over two centuries with an immersive collection of award-winning wines from some of the Cape's most storied vineyards. Nederburg’s core range of varietal and blended wines is an expression of its proud legacy of winemaking excellence, dating back to 1791. These classically styled, foodfriendly wines with abundant fruit flavours, elegance and finesse, treasure the integrity of the grapes in every step of the wine-growing and winemaking journey. Every drop demonstrates an unwavering commitment to world-class vineyard and cellar skills.