Nederburg 1791 Cabernet Sauvignon 2017

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Nederburg 1791 Cabernet Sauvignon 2017

Campbeltown
Western Cape Red | 14°

Ref : 478478

7.60 7, 60

Bottle 75 cL

i.e. 10.10 € / liter

1  product(s) sold since yesterday

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  • Keeping level 2021
  • Service temperature °
  • Grapes Cabernet Sauvignon

Our food and wine pairings

  • Charcuterie
  • White meat
  • Soft cheese

Our oenologists' opinion

Well-rounded

Pleasant fragrances of roasted fruits mixed with a hint of violet and a scent of cherry are released by this dark garnet-colored wine. In mouth appears a good balance and a sweet and fruity taste allying perfectly with ripe tannins.
 

Robe
Garnet

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

  • Nederburg

    Nederburg is one of the most rewarded vineyards of South Africa. Its characteristic range of flavors allies the best of the old and the new world.

     

    • Viticulture: The grapes are cultivated in the warm area of Pearl and Wellington in the Western Cape. Planted between 1990 and 1998, vines are located on soils made of decomposed granite, south exposed and peaking at 100 meters. Vines are cultivated in conditions of dry earth but, if necessary, a supplementary water supply is set up, drop by drop or using a system of sprinkler. Manual or mechanical harvests take place at the middle of February until the end of March, when temperatures are between 22 and 23, 5°C.
       
    • Wine-making: The fruit is pressed and then macerates with its skin in stainless steel tanks at a controlled temperature oscillating between 25 to 28°C during two weeks. At the end of the malolactic fermentation, the wine is put in French and American oak barrels during four months.
       
  • Main grape
    Cabernet Sauvignon

  • Grapes Cabernet Sauvignon
  • Grapes
    • Cabernet Sauvignon : 100%

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Further information