CABERNET SAUVIGNON 2016
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BOUQUET:Aromas of sweet red and dark fruit, gentle spicy notes and well-integrated oak nuances.
PALATE:A rich and full-bodied wine with ripe fruit, black cherry and delicate oak spice flavours, velvety tannins and a lingering aftertaste.
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.
Nederburg is one of South Africa’s most awarded wineries, with a prize-winning pedigree that stems from a culture of innovation and disciplined attention to detail. The wines are richly fruited with bold flavours and structure, and range from exclusive, micro-edition offerings for the connoisseur to wines styled for everyday enjoyment. Their hallmark combination of contemporary, vibrant flavour and classical structure blends the best of both worlds – the New and the Old. Multi-talented cellar-master Andrea Freeborough leads the team of highly-skilled Nederburg winemakers who work closely under her direction.
The Winemasters ensemble, comprising a top-quality range of varietal offerings, is named to honour the Paarl winery’s long-established tradition of winemaking excellence. These classically styled, food-friendly 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.This wine is made from Cabernet Sauvignon grapes.
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 150m 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.
The grapes were harvested by hand and machine at 23º to 25º Balling from mid-February until the end of March. The fruit was crushed and fermented on the skins in temperature-controlled stainless steel tanks at 25º to 28ºC for two weeks. Upon completion of malolactic fermentation the wine was matured in wood for a period of 8 to 10 months.