Nederburg Cabernet Sauvignon (case of 6)

Blend Information

100% Cabernet Sauvignon

Food Suggestions

Excellent served with robust dishes such as pâtés and steaks, as well as full-bodied dishes such as beef stroganoff, winter stews, roasts and mature cheeses.

In The Vineyard

The grapes were sourced from vineyards in and around the Western Cape. Planted between 1990 and 1998, the vines are grown in decomposed granite on a southerly slope, situated some 50 to 150 m above sea level. The vines, grafted onto nematode-resistant rootstock Richter 99 and 110, are grown under dryland conditions while some of the vines received supplementary irrigation from either a micro-irrigation, drip or overhead sprinkler system.

About The Harvest

The grapes were harvested by hand and machine at 23° - 25° Balling from mid-February until the end of March.

In The Cellar

The fruit was crushed and fermented on the skins in temperature-controlled stainless steel tanks at 25°C - 28°C for two weeks. Upon completion of malolactic fermentation the wine was matured in wood for a period of approximately 12 months.