Nederburg Heritage Heroes The Anchorman 2012

Nederburg Heritage Heroes The Anchorman 2012

Colour: Brilliant with a golden hue.
Bouquet: Reminiscent of ripe fruits, especially apricots and oranges, with floral hints and traces of raisin and spice.
Palate: Well-balanced, fresh and fruity with a beautiful minerality and an excellent structure.

Great with fish, poultry, veal, pasta and salads.

variety : Chenin Blanc [ 100% Chenin Blanc ]
winery : Nederburg Wines
winemaker : Wim Truter
wine of origin : Western Cape
analysis : alc : 13.52 % vol  rs : 2.67 g/l  pH : 3.36  ta : 6.10 g/l  
type : White  style : Dry  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

AWARDS

2013 Old Mutual Trophy Wine Show - Silver

ageing : 7 to 10 years

The wine is named for Nederburg’s founder, Philippus Wolvaart, who bought the farm in 1791 and planted Chenin blanc, amongst other varietals. He had the vision and courage to tame a wilderness and grow great wine. His fingerprints are still on every wine we make.

Background
Award-winning winemaker Razvan Macici has created a selection of limitededition,affordably priced gourmet wines available exclusively through specialty wineshops and restaurants. Each of the wines is individually named and has been made tohonour some of the major figures in South African winemaking who have been a sourceof inspiration to him.

Every one of these wines has been made with a focus on innovation, whether in terms oftechnique or choice of varietal to offer wine lovers a greater and more nuanced spectrum of flavour.

in the vineyard : 
Fruit was sourced from old, low-yielding, dryland bush vines in Darling, Paarl and Durbanville.

in the cellar : One portion of fruit was fermented in second- and third-fill 300-litre and 500-litre barrels. A second component was fermented in stainless-steel tanks, while athird was fermented in very old, large vats and the remainder involved a fermentationtechnique usually reserved for red wines. Called carbonic maceration, whole bunches which are neither crushed nor pressed, are allowed to ferment spontaneously. The resultant wine tends to be light and fruity. This technique was chosen for the freshness it would impart to the wine. After malolactic fermentation, the various components were kept on the lees for nine months prior to final blending and bottling.

OTHER VINTAGES - not for sale