Nederburg The Winemasters Merlot 2016

Nederburg The Winemasters Merlot 2016

Dark red. Aromas of plums and blackcurrant with subtle sweet oak in the background. A well-rounded wine with attractive up-front plum and red fruit flavours and elegant tannins.

Excellent with oxtail, casseroles, red meat, game, pizza and pasta dishes.

variety : Merlot [ 100% Merlot ]
winery : Nederburg Wines
winemaker : Samuel Viljoen
wine of origin : Western Cape
analysis : alc : 14.67 % vol  rs : 4.22 g/l  pH : 3.51  ta : 5.92 g/l  
type : Red  style : Dry  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

Nederburg blends delicious and refreshing fruit vibrancy with classic structure and refinement and its hallmark combination of fruit and finesse is appreciated worldwide.

The winery consistently earns trophies, medals and accolades at international competitions.

Andrea Freeborough, who worked under cellar-master Razvan Macici, more than a decade ago, has returned to head the winemaking team. She brings a wealth of experience and a formidable prize-winning track record of her own. She is supported by two winemakers who work closely under her direction. They are Samuel Viljoen, who produces the red wines, and Natasha Boks, who makes the whites.

The Winemaster’s Reserve Collection
Nederburg’s core super-premium wines are accommodated in the Winemaster’s Reserve ensemble, named to honour the long-established tradition of winemaking excellence. These classically styled, food-friendly wines with refreshing fruit flavours, elegance and finesse, treasure the integrity of our grapes in every step of the wine-growing and winemaking journey. Every glass demonstrates an unwavering commitment to world-class vineyard and cellar skills.

in the vineyard : 

The grapes were sourced from matured trellised vineyards in the Paarl, Darling, Durbanville and Stellenbosch areas. Planted between 1990 and 1998, the vines are grown in decomposed granite on south-westerly facing slopes, situated at altitudes of 50m to 150m above sea level. The vines, grafted onto nematode-resistant rootstocks Richter 99 and R110, are grown under dryland conditions and supplementary irrigation is allowed when required.

about the harvest: 

The grapes were harvested at 23º to 24,5º Balling during February and March.

in the cellar : 

The fruit was crushed and fermented on the skins in temperature-controlled stainless steel tanks at 25ºC to 28ºC for 10 to 14 days. Upon completion of malolactic fermentation the wine was matured in contact with French oak for a period of 12 months.

CELLARMASTER Andrea Freeborough

OTHER VINTAGES - not for sale