Nederburg Winemasters Reserve Pinotage

Description

Nederburg Winemasters Reserve Pinotage is part of the Nederburg’s core range of red wines which includes Edelrood, Baronne, Cabernet Sauvignon and Merlot. Please note that the 2020 vintage does not say “winemasters” on the label. This is the same wine and we understand that Nederburg will be putting it back on the label in due course due to complaints by consumers! The Winemasters range is designed to be classically styled yet food-friendly wines.

Nederburg has a long wine-making history stretching back over 200 years to 1791 when Phillipus Bernadus Wolvaart was granted ownership of 49 hectares of land, in what is now Paarl, by the Dutch East India Company. He called his new property Nederburgh and immediately set about clearing land and planting vines. By 1808 he had planted over 63,000 vines laying the foundations for what was to become the wine company we know today. Nederburg has changed hands many times through the years but was owned by the large South African wine and spirit company, Distell, for many years. Most recently, in 2023, Distell was taken over by Heineken and integrated into Heineken Beverages, a company created by the merger of Distell and Namibia Breweries. Since 2021 the team at Nederburg has been led by cellar master, and seasoned winemaker, Samuel Viljoen. he is ably assisted by winemakers Zinaschke Steyn, Imellia Prins and Jamie Williams. Nederburg remains one of South Africa’s most awarded wineries and their wines display a hallmark combination of fruit and finesse.

The grapes for Nederburg Winemasters Reserve Pinotage are sourced from vineyards located around the Western Cape in the Darling, Stellenbosch and Paarl wine-growing areas. The vineyards are mainly bush vines grown under dryland conditions, are established in granite, sandstone and shale soils. This helps to produce grapes with a higher natural acidity and a resulting freshness.  

After harvest, on arrival to the winery, the Pinotage grapes are gently crushed and cool-fermented in temperature controlled stainless steel. After malolactic fermentation the wine was left on the fine lees after blending for increased freshness and longevity. A significant portion of the wine was matured in contact with American and French oak for a period of 12 months prior to bottling, 3 months resting and release.