Nederburg Private Collection Shiraz 2015

Deep ruby red. Aromas of ripe dark berries and black cherries. Dense ripe black fruit, cigar box and wood spice with a firm structure, velvety tannins and a long finish.

Excellent with bifteck au poivre, boeuf Bourguignon, richly flavoured casseroles, grilled beef, roast lamb, venison, duck, quail and dishes served with a generous sprinkling of fresh cracked black pepper.

variety : Shiraz [ 100% Shiraz ]
winery : Nederburg Wines
winemaker : Samuel Viljoen
wine of origin : Western Cape
analysis : alc : 14.56 % vol  rs : 2.11 g/l  pH : 3.57  ta : 5.96 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant  
pack : Bottle  size : 750ml  closure : Cork  

Nederburg is one of South Africa’s most awarded wineries, with a prize-winning pedigree that stems from a culture of innovation and disciplined attention to detail. The wines are richly fruited with bold flavours and structure, and range from exclusive, micro-edition offerings for the connoisseur to wines styled for everyday enjoyment. Their hallmark combination of contemporary, vibrant flavour and classical structure blends the best of both worlds - the New and the Old. Multi-talented cellar-master Andrea Freeborough leads the team of highly-skilled Nederburg winemakers who work closely under her direction.

Private Collection is an ultra-premium ensemble of five single varietal wines and a blend, produced from top-performing vineyards, and exclusive to travel retail. Our viticultural and winemaking teams work jointly to identify fruit in each vineyard for this luxury range. Hand-picked grapes that stand out for their fine balance of fruit, acid and sugar, for their exceptional concentration and depth of aromas are reserved for Private Collection wines.

Available: Travel retail exclusive

in the vineyard : The fruit for this wine was sourced from selected top-performing vineyards situated across the Western Cape. The vineyards where managed with the inputs of the viticulturist to ensure the best practices were applied. The viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine. Each block was picked at optimum ripeness and vinified separately to add complexity.

in the cellar : 

The grapes were harvested by hand and machine at 22º to 23,5º Balling, from mid-February until the end of March. The fruit was crushed and then cool-fermented on the skins in temperature-controlled stainless steel tanks at 25º to 28ºC for two weeks. The wine was aged in new-, second- and third-fill oak barrels from France, Eastern Europe and America for 27 months before final assemblage.

CELLARMASTER Andrea Freeborough

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