Semillon

A confident partner to a simple bowl of tagliatelle with cream, lemon zest and parmesan cheese, or hot-smoked Norwegian salmon topped with coconut cream, laced with chilli and lemongrass.

A concious decision was made to pick the 2023 grapes earlier. Semillon is a more sensitive grape, and with the weather we had during harvest the quality of the grapes were at the forefront of our decision making.

With Semillon, much as with our Sauvignon blanc, we take a reductive approach. This limits the juice and wine’s exposure to oxygen and ensures the retention of the flavour compounds. Grapes that are fully ripe, lend to the wine its distinctive flavour. Approximately 30% is barrel fermented, whereafter the wine is left on the lees for another four months. We then blend the tank-fermented and barrel-fermented wine before bottling this fabulously food flexible wine.

Although not intentionally award driven, there is no denying the status of this tiny family-owned Durbanville cellar. Strategically we are following a very traditional but personalised approach to making wine. In line with our brand honesty, we don’t try to be clever or practice contrived marketing jargon. We pick by hand, allowing us to leave the less perfect bunches for the soil to enrich itself – and before pressing, we again sort the individual grapes by hand. “We completely believe that beautiful wines come from day to day thoughtful management in the vineyards.” Our bottom line is that to be part of the Nitida family requires commitment, passion, and a desire to be involved. Our punch through system, while automated, was designed by the engineer in Bernhard to closely emulate a traditional hand-punch method. Of course, we do use modern technology for pressing and pumping, but always seek out the gentlest methods.