Nederburg Heritage Heroes The Brew Master 2021

Dark cherry, plum, black and blue berries, vibrant spice - all the elements of a good fruitcake in one mouthful. Fresh, bright and initially tautly structured, the flavours unfurl to reveal a supple, rounded and inviting melange of dark fruits, with pencil shavings and hint of cocoa. Poised and cohesive with good concentration, depth and density, it’s a wine to enjoy now or cellar for a few years.

Slow-roasted lamb shoulder, shank or leg with rosemary and garlic; rich oxtail or duck, robust chicken and pasta dishes, hearty soups and mature cheeses.

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variety : Cabernet Sauvignon [ 59% Cabernet Sauvignon, 13% Merlot, 12% Petit Verdot, 12% Cabernet Franc, 8% Malbec ]

winery : Nederburg Wines

winemaker : Zinaschke Steyn

wine of origin : Western Cape

analysis : alc : 14 % vol rs : 1.54 g/l pH : 3.59 ta : 6.2 g/l

type : Red style : Dry body : Full taste : Herbaceous wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Winemag.co.za Rating - 94 points

ageing :

10 to 15 years

The Heritage Heroes collection of individually named, hand-made gourmet wines, honours some of the legends who have shaped Nederburg and its history as one of South Africa's most awarded wineries. Every one of these wines has been made with a focus on innovation, whether in terms of technique or choice of varietal, to offer wine lovers a greater and more nuanced spectrum of flavour.

The Brew Master is a classic Bordeaux-style red blend that commemorates brew master and tea specialist Johann Graue, who revolutionised winemaking in South Africa with his clonal selection efforts to isolate top-performing vines for reproduction and introduction of cold fermentation techniques. The co-owner of a leading brewery in Germany before he came to South Africa, he acquired Nederburg in 1937 and is believed to have created the foundation for excellence followed by his successors. Graue understood long before the rest that one must begin with the best raw materials and that excellent wine originates in the vineyards.

in the vineyard : The Cabernet Sauvignon fruit was sourced from the Paarl and Stellenbosch growing areas, the Merlot from Stellenbosch and Darling, the Petit Verdot from Paarl, the Cabernet Franc from Philadelphia, and the Malbec from Darling.

about the harvest: The grapes were individually vinified.

in the cellar : After sorting at the cellar, the fruit was fermented on the skins in a combination of fermentation vessels (submerged cap, roto, open and combi tanks). Upon reaching the desired colour and flavour profile, the wine was racked into a combination of first-fill 300-litre French and American oak barrels and aged for 28 months. After oak maturation, the wine was racked again, blended and then bottled.

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