The story of Nederburg began in 1791 when German immigrant Philippus Wolvaart acquired 49 hectares of land in the Paarl Valley. He named his property Nederburgh, in honor of VOC commissioner Sebastiaan Cornelis Nederburgh.
The house's philosophy has always been that good wines are made in the vineyard, not just through complicated cellar technology. Andrea Freeborough's philosophy is best described by the phrase "respect the fruit." The goal is to get the most out of the grapes by using minimal and careful measures in wine production. The consistent implementation of this philosophy makes Nederburg one of the leading wineries in South Africa. No other South African producer has won so many national and international awards. The Paarl wine region is located approximately 50 kilometers from the coast, so it lacks cooling sea breezes and is relatively warm and dry. However, the Mediterranean climate provides perfect conditions for viticulture in Nederburg.
The grapes were harvested by hand and machine in February/March. The fruit was crushed and then chilled on the skins for two weeks in temperature-controlled stainless steel tanks at 25 to 28 degrees Celsius. After malolactic fermentation, the wine was aged for five months in French and American oak barrels.
This ruby-red wine has aromas of ripe berries, dark chocolate, and hints of oak in the background. The palate is powerful with ripe fruit, tannins, and a lingering finish. An ideal accompaniment to hearty dishes from pâtés to steaks, as well as hearty dishes like beef stroganoff, winter stews, roasts, and mature cheeses.
