Nederburg’s premium wines are accommodated in The Winemasters ensemble, named to honour the cellar's long-established tradition of winemaking excellence. This wine is bold, exciting and supremely versatile with ripe fruit flavors and a creamy finish.
After fermentation the wine was kept on the fine lees for between three and six months before racking. A 10% portion of the wine was oaked.
The grapes were harvested by hand at 22° to 24° Balling from mid-February to mid-March. The grapes, individually vinified according to each vineyard block, were crushed and gently pressed. Fermentation took place in stainless steel tanks over two weeks at 55° to 59ºF.
Ripe apricots and peaches, orange peel, white stone fruit, fragrant flowers and coconut.