The Steenberg Nebbiolo 2014 is one of JD’s special wines. Made from a loved Italian wine grape, the wine is made up of 90% of an old Nebbiolo block with 10% of the component coming from a first harvest new block. Once destemmed and crushed the grapes were taken to stainless steel tanks for fermentation. JD used a yeast strain which enhances the Nebbiolo characteristics. During the 10 day fermentation, two pump overs took place each day to gently extract colour and tannins.
JD Pretorius, Steenberg’s Award Winning Winemaker
The wine underwent malolactic fermentation in French oak barrel. It was then matured in 500 litre and 225 litre barrels with 9% first fill, 19% second fill, 36% third fill, 30% fourth fill and 6% fifth fill French oak barrels for 16 months. The wine was thn prepared for bottling.
It looks like
Bottled under cork in a Burgundy shaped bottle. Elegant calligraphy label. In the glass it is a Satsuma plum red at the core which pales out to a brick red garnet at the rim.
It smells like
Tart cherries, beautifully rose floral with an undertow of fynbos herbaceousness and petrichor.
It tastes like
The cherries and raspberries providing their enchanting acidity and fruitful flavours. The tannins and the oak are beautifully interwoven with the wine. A ling and satisfying ending.
Sorghum ‘Risotto’ with
Mushrooms & Walnuts
by Mpho Tshukudu & Anna Trapido
It’s good with
The flavours are so different to the more conventional red varieties we drink more often. IT is quite good to take a glass of this, just to appreciate the variety. Tomatoey, mushroomy, auberginey dishes go really well with this wine. Sorghum ‘Risotto’ with
Mushrooms & Walnuts by Mpho Tshukudu & Anna Trapido from their book Eat Ting is a lovely piece of South African cuisine and a good match with this wine. Click here for their recipe.
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