COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Sauvignon Blanc 94%, Sémillon 6%
PRODUCER
Nederburg Wines
REGION
Western Cape
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Winemasters Sauvignon Blanc 2023 from Nederburg Wines is a testament to the producer's long-standing winemaking tradition, established in 1791. This white wine hails from the Western Cape region of South Africa, with grapes sourced from five distinct cool-climate districts: Darling, Stellenbosch, Ceres, Philadelphia, and Elgin. These areas are chosen for their unique terroirs, including granite and sandstone soils, which contribute to the wine's characteristic zestiness. A small addition of Sémillon (6%) is blended with the dominant Sauvignon Blanc (94%) to enhance its complexity. The 2023 vintage benefited from a cool ripening season, preserving natural acidity and promoting fresh flavors. Nederburg is recognized as one of South Africa's most awarded wineries, with a commitment to producing classically styled and food-friendly wines.
ALCOHOL
13.1%
AVG. PRICE
€11
STYLE
Classic
VEGAN
YES
When to drink
Now or Later
Ideal temperature
7-10°C
INTERESTING FACTS
Fact 01
The Winemasters range honors Nederburg's winemaking heritage dating back to 1791.
Fact 02
A touch of Sémillon (6%) is blended in for added complexity.
Fact 03
Grapes are sourced from five distinct cool-climate Western Cape districts.
Fact 04
The wine is suitable for vegans and vegetarians.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Winemasters Sauvignon Blanc 2023 begins with hand-harvested grapes from various cool-climate Western Cape vineyards, picked in early morning during February and March at optimal ripeness. Upon arrival at the cellar, the fruit is crushed and undergoes cold fermentation in stainless-steel tanks at 15°C for two to three weeks, utilizing varietal-specific yeast to enhance flavor expression. The winemaking process is kept reductive with minimal handling to protect the wine's delicate aromas. Post-fermentation, the wine rests on gross lees for three months to develop texture, followed by a period on fine lees after blending for freshness and longevity. The final wine is bottled with a focus on retaining its vibrant, zesty character.
