Nederburg 56Hundred Cabernet Sauvignon 2014

Colour: Ruby red.
Bouquet: Lovely aromas of ripe berries, currants and dark violets with nuances of dark chocolate and oak in the background.
Palate: A generous and mouth-filling wine showing ripe fruit and delicate oak spice flavours, soft tannins and a lingering aftertaste.

Enjoy with pâtés, burgers, grills, roasts and casseroles as well as matured cheeses.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Nederburg Wines

winemaker : Samuel Viljoen

wine of origin : Western Cape

analysis : alc : 14.54 % vol rs : 6.67 g/l pH : 3.86 ta : 5.44 g/l

type : Red taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

56HUNDRED range:
The legacy left by our original Winemaster The price it took to start a legacy in 1791. One man's faith in the future gave him the courage to invest 5600 guilders for a life of lasting great taste. When every vintage is worth the wait - smooth drinking every time. Juicy and generous wines with vibrant fruit flavours.

in the vineyard :

Tradition and talent blend with passion, precision and patience at Nederburg, where classically structured wines are made with vibrant fruit flavours. Nederburg’s hallmark combination of fruit and finesse continues to be rewarded around the world. The Paarl winery continues to earn five-star ratings for its wines in Platter’s South African Wine Guide. In 2011, Nederburg was chosen as Platter’s Winery of the Year, with an unprecedented five wines across the multi-tiered range earning five-star ratings. In addition, cellarmaster Razvan Macici was crowned the 2012 Diners Club Winemaker of the Year and the winery itself announced the South African Producer of the Year at the 2012 International Wine & Spirits Competition (IWSC). These are just some of the many accolades earned by Nederburg where hand-crafted, micro-cuvées for specialist winelovers and beautifully balanced and accessible wines for everyday enjoyment are made with equal commitment.

Razvan Macici heads the team as Nederburg cellarmaster. He is supported by two winemakers who work closely under his direction. They are Samuel Viljoen, who produces the red wines and Natasha Williams, who makes the whites.

This wine is made from Cabernet Sauvignon grapes.

Vineyards
The grapes were sourced from trellised vineyards across the Western Cape. The vines, situated at altitudes of between 50 m and 300 m above sea level, grow in a variety of soil types ranging from sandy to decomposed granite and alluvial soils. Grafted onto nematode-resistant rootstocks Richter 99 and 110, some vineyards received supplementary irrigation
from a micro-irrigation system while others grow under dryland conditions.

about the harvest: The grapes were harvested by hand and machine at 22º to 24º Balling from mid-February until the end of March.
Yields averaged 10 tons per hectare.

in the cellar : The fruit was crushed and fermented on the skins in temperature-controlled stainless steel tanks at temperatures of 24ºC to 26ºC. The relatively short period of fermentation on the skins combined with gentle pump-overs and regular rack-and-returns ensured the extraction of sufficient flavour and colour compounds together with soft and smooth tannins. The wine was carefully oaked for a period of fifive months.

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