Nederburg Private Bin Two Centuries Cabernet Sauvignon

Description

Nederburg Private Bin Two Centuries Cabernet Sauvignon is a limited edition bottling of 2500 bottles. It is bottled as a WO Coastal Region. The Nederburg Private Bin range consists of a range of single vatietal wines produced from grapes sourced from only the best parcels within top-performing vineyards.

Nederburg has a long wine-making history stretching back over 200 years to 1791 when Phillipus Bernadus Wolvaart was granted ownership of 49 hectares of land, in what is now Paarl, by the Dutch East India Company. He called his new property Nederburgh and immediately set about clearing land and planting vines. By 1808 he had planted over 63,000 vines laying the foundations for what was to become the wine company we know today. Nederburg has changed hands many times through the years but was owned by the large South African wine and spirit company, Distell, for many years. Most recently, in 2023, Distell was taken over by Heineken and integrated into Heineken Beverages, a company created by the merger of Distell and Namibia Breweries. Since 2021 the team at Nederburg has been led by cellar master, and seasoned winemaker, Samuel Viljoen. he is ably assisted by winemakers Zinaschke Steyn, Imellia Prins and Jamie Williams. Nederburg remains one of South Africa’s most awarded wineries and their wines display a hallmark combination of fruit and finesse.

Nederburg Private Bin Two Centuries Cabernet Sauvignon is 100% Cabernet Sauvignon. The fruit is sourced from Philadelphia and Simondium (Paarl). The grapes are grown under optimal conditions, in deep red Hutton soils, featuring decomposed granite and a high clay content. The fruit from Philadelphia is subject to cooling mists rolling in each afternoon from the Atlantic Ocean which facilitates a significant difference in day and night temperatures and results in slower ripening of the grapes. There is no irrigation. The Simondium fruit comes from vineyards situated on the middle slopes of the Simonsberg. These vines grow in deep red decomposed granite soils ideal for root penetration and good water-holding capacity. The site is low-yielding and produce small-berried, loose bunches picked at a suitable level of phenolic ripeness.

The grapes were harvested at optimal ripeness. Each block was individually vinified. After hand sorting the grapes are gently crushed into stainless steel tanks. The grapes undergo a period of cold maceration  for two days with twice daily cap rotations. The juice was then inoculated and fermented at a temperature of 24C to 27C. There was regular mixing of the juice and skins, with aeration, to extract the best colour and tannin structure. Following fermentation, the wine was drained off the skins and then racked into barrels where it underwent malolactic fermentation. The the wine was racked from the lees and returned to the barrels. Finally wine was aged in a selection of new French oak barrels for 28 months. Only the best barrels were then chosen for blending and bottling.