The 2012 maiden vintage
is a blend of 90% Tempranillo and 10% Graciano, both famous Rioja varieties
that have transplanted extremely well to the Cape's growing conditions.
Nederburg has been
experimenting with these and other Mediterranean varietals well-suited to
changing climatic conditions for more than a decade. Both the Tempranillo
and Graciano were established at the winery's Simondium farm in 2004.
The new blend forms
part of Nederburg's flagship Ingenuity collection, which is the showcase for
the winery's most innovative and original wines. Grapes were selected from
individual vines that were then further sorted at the cellar that is equipped
with a top-of-the- range vibrating hand-sorting table for the exclusive wines
in the range.
Macici describes the
blend as big and bold with intense aromas and flavours, supported by smooth,
silky tannins. "It abounds with aromas and flavours of ripe dark fruits
and dried plums, tempered by some savoury notes of leather and tobacco leaf and
well-integrated wood spices of vanilla and clove."
He was inspired to
create the wine after working with renowned Spanish winemaker Simon Arina
Robles, the technical director of top boutique Rioja winery Bodega Baigorri.
Robles spent a month working at Nederburg in 2010.
Macici decided on
Graciano as a blending companion for its concentration of colour, and for the
firm backbone of acidity and weight it would lend to Tempranillo's intensity of
fruit.
The fruit was
cold-soaked to delay fermentation. The technique allows for optimal extraction
of colour, aroma and flavour and gives a fine mouthfeel, good structure and
accessible tannins to the resulting wine. "Even after fermentation on the
skins in old 500-litre open wooden vats, maceration continued. We wanted
vivid colours, aromas and an explosion of flavour in the mouth but also depth,
complexity and staying power, and a very approachable texture."
Unusually, the wine
underwent double first-fill barrel maturation. It first spent three months in
first-fill American oak, followed by another 14 months in first-fill French
oak.
"The wine needs
the wood. It provides a well-balanced counter to the fruitiness and enriches
it, imparting excellent structure so it manages to be very approachable but
serious at the same time."
He says it can be
cellared for at least 10 to 15 years with excellent results but is obviously
sufficiently aged now, after some time in the bottle, to give great enjoyment.
He recommends serving
it with bold-flavoured, robust dishes prepared with a bite of spice, such as
paella, game fish, chorizo, grilled venison, beef or pork, smoked meats and
also dishes featuring roasted brinjals, peppers and mushrooms.
Locally, it is
available from the farm, via www.vinoteque.co.za, and from selected wine specialists in the major centres. It retails for around R280 a bottle.
Visit www.nederburg.co.za
for more on the brand, or send an e-mail to nedwines@distell.co.za.
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