The Winemasters Shiraz

Ideal with pork and prune stew, slow-braised pot roast, beef olives, or a classic carvery with all the trimmings.

The grapes were sourced from top-performing vineyards situated predominantly in the Stellenbosch, Philadelphia, Paarl and Wellington wine-growing areas. The vines are grown in granite and shale soils, resulting in grapes with a higher natural acidity and resulting freshness. Open vineyard canopies bring about greater sunlight penetration of the grape bunches, contributing to a well-balanced acidity, in turn contributing to better tannin structure and fruit expression as well as deeper colour intensity.

Upon completion of malolactic fermentation, the wine was matured in contact with mostly French and some American oak for a period of 12 to 15 months.

The grapes were harvested at 24° to 25º Balling during February and March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 24ºC to 27ºC for 14 days.

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.