The Anchorman is named for Nederburg’s founder, Philippus Wolvaart, who bought the farm in 1791 and planted Chenin Blanc, amongst other varietals. He had the vision and courage to tame a wilderness and grow great wine. Well-balanced, fresh and fruity with a beautiful minerality and an excellent structure.
After completion of the alcoholic fermentation, the wine was kept on the lees for nine months before the final assemblage.
Four fermentation techniques were used to make this wine. One portion was fermented in first-, second- and third-fill 300 liter French oak barrels. A second portion was fermented in stainless steel tanks, and a third in large, 3 000 liter old wood. The remaining component underwent carbonic maceration, with whole bunches left to spontaneously ferment, imparting lightness, freshness and fruitiness to the wine.
Fresh, Fruit Forward, Structured
Apricot, Floral, Peach
Apricots, nectarines, flowers, raisins and spice.
The Anchorman is named for Nederburg’s founder, Philippus Wolvaart, who bought the farm in 1791 and planted Chenin Blanc, amongst other varietals. He had the vision and courage to tame a wilderness and grow great wine. Well-balanced, fresh and fruity with a beautiful minerality and an excellent structure.