Nederburg Manor House Cabernet Sauvignon 2015

Background
Tradition and talent blend with passion, precision and patience at Nederburg,where classically structured wines are made with vibrant fruit flavours.Nederburg's hallmark combination of fruit and finesse continues to be rewardedaround the world. The Paarl winery has earned five-star ratings forthree wines in the 2012 edition of Platter's South African Wine Guide. Threefive-star ratings is the highest number achieved by any producer in the newedition of the guide and Nederburg shares this distinction with two otherwineries. In 2011, Nederburg was chosen as Platter’s Winery of the Year,with an unprecedented five wines across the multi-tiered range earningfive-star ratings. The winery brought home six gold and six best-in-class ratingsfrom the 2011 International Wine & Spirit Competition (IWSC) inLondon and won two double gold and nine gold medals at the 2011 VeritasAwards, South Africa's National Wine Show. Nederburg was also awardedthree trophies at the 2012 Decanter World Wine Awards. These are justsome of the many accolades earned by Nederburg where hand-crafted,micro-cuvées for specialist winelovers and beautifully balanced and accessiblewines for everyday enjoyment are made with equal commitment.

Razvan Macici heads the team as Nederburg cellarmaster. He is supportedby two winemakers who work closely under his direction. They are WilhelmPienaar, who produces the red wines and Wim Truter, who makes the whites.

The Manor House Collection
The Manor House ultra-premium collection comprises single varietal wines made from Nederburg's best-of-best fruit, inspired by the beautifully proportioned Cape Dutch manor house built in 1800 by Nederburg's founder, Philippus Wolvaart.

The grapes were sourced from two dryland sites in the Paarl and Groenekloof regions. The vineyards are grown in red/yellow Tukulu/Clovelly soils ideal for root penetration due to its good water-holding capacity and limited compactness. Both sites are low-yielding and produced small-berried, loose bunches picked at good phenolic ripeness. The Groenekloof fruit provided the strong aromatic features of the wine and dark fruit flavours, while the Paarl fruit contributed red fruit and gooseberry characters.

The grapes were harvested at 25° Balling and each block was individually vinified.

A variety of fermenters were used to create a spectrum of tannin and fruit profiles, contributing to the complexity of the wine. After fermentation, the wine was pressed and racked to barrel. Following malolactic fermentation, the wine was racked off the malolactic lees and returned to barrel. The wine was matured in a combination of new-, second- and third-fill French oak barrels for a period of 18 months prior to blending.