We’re excited to announce that Nederburg, wine supplier to Matthew Clark, have been named as Platter’s 2017 Winery of the Year. The award was made earlier in November as part of their publication of the respected Diner’s Club South African Wine Guide, with four of Nederburg’s wines being given ratings of 5 stars, more than any other winery.
Nederburg, of course, are no stranger to awards, having been named as IWSC South African Producer of the Year in 2012 as well as receiving many awards for the fantastic wines in their portfolio.
The vineyards in the Western Cape, where Nederburg is based, were first planted by German immigrant Phillipus Wolvaart and his wife Margharita back in 1791. Through careful nurturing of their land and a pioneering spirit Nederburg built a reputation for quality that endures today.
Nederburg were recognised for their ethical practices through being granted Biodiversity & Wine Initiative (BWI) membership in 2011. This was the result of the eco-sustainability projects undertaken by its grape-growing farms. Membership is earned by activities that support local indigenous habitat conservation as well as global initiatives.
On the announcement of the award, Nederburg’s cellarmaster Andrea Freeborough who took over from Razvan Macici in 2015, told The Drinks Business: “We are thrilled! Earning the title of Platter’s 2017 Winery of the Year is a true acknowledgment of the collective efforts of the winegrowing and winemaking team in producing consistently delicious, well-balanced wines of excellence.
“The Platter guide is respected locally and internationally, considered the go-to source for many in identifying remarkable South African wines.”
Here we give you a quick guide to some of the highlights in their incredible portfolio:
Nederburg Winemaker's Reserve Noble Late Harvest
Dominated by Chenin Blanc, it has about 25% of the Muscat de Frontignan grape in the blend, this wine is heavily influenced by the presence of Botrytis affected grapes. Brilliant gold, with lime-green highlights; it shows aromas of fresh pineapple, dried apricots with floral and spice notes. Recent awards include: Gold at the Sommelier Wine Awards 2016; Gold & South African Botrytis Chenin Trophy International Wine Challenge 2015; Platter’s Awards 5 star rating 2016.
Nederburg The Beautiful Lady Gewurztraminer, Stellenbosch
A single-vineyard Gewürztraminer sourced from a single-vineyard block in the Stellenbosch region. The south-westerly facing vineyard block was planted in 1988 and is situated 210m above sea level on the Simonsberg. The wine takes its name from a description of Ilse Graue, the wife of Johann Graue, by former winemaker Günter Brözel reflecting the ‘gracious sense of hospitality’ she brought to Nederburg. The grapes from this vineyard block were employed by Günter to great effect in the 1980s. Hand-harvested fruit was gently pressed and skin contact allowed for 12 hours to concentrate the aromatic flavours. The wine is rich, yet the sweetness is well tempered by the acidity; shows pronounced aromas of rose, lychee and pineapple.
Nederburg The Brewmaster Cabernet Sauvignon, Western Cape
A wine that celebrates the work of Johann Graue who acquired Nederburg in 1937; his work on clonal selection in South Africa revolutionised winemaking in the 1940s. The blend is based on Cabernet Sauvignon (81%) with Merlot (9%), Malbec (6%) and Petit Verdot (4%) adding complexity to the finished wine. The grapes were sourced from high, dry-land vineyards in Paarl, except for the Merlot which came from Durbanville and Philadelphia. Fermented in both open-topped fermenters and stainless steel tank, the components of the finished wine were aged for up to two years in French oak barrels prior to blending. Concentrated aromas of dark fruit, blackcurrant and cigar box are backed by a full-bodied palate with juicy fruit and savoury notes.
Nederburg Two Centuries, Western Cape
A celebration of two centuries of skill, tradition and heritage; a single varietal ‘best of the best’ wine produced from grapes sourced from the best vines within the top performing vineyards only in the best years, jointly identified by the winemaking and viticultural teams. Made from 100% Cabernet Sauvignon grapes; crushed and cool-fermented in temperature-controlled stainless steel tanks at 24° to 28°C for a period of 10 days with a post-fermentation skin contact of about a month. The wine was matured in new Radoux barrels for 30 months. Shows notes of cassis, tobacco leaf and cigar box on the nose; rich, ripe black fruits harmonise with oak to produce a generous, mouth-filling profusion of flavours, with firm tannins on the palate.