Nederburg event at the Table Bay Hotel

On Thursday 29 June, my husband and I attended the Nederburg Tasting event at the Table Bay Hotel in Cape Town. Nederburg has won the Diners’ Club winery of the year twice in 2011 and again in 2017. They have also been awarded 5 stars by the Platter guide for 5 of their wines. Some of the wines that were offered at this event will only be launce at the Nederburg auction, later this year.

Each of the wines that were offered on the evening was paired with a specific dish to enhance particular flavours and aromas. The dishes were prepared specifically for this event by the Table Bay Hotel’s executive chef, Jocelyn Myers-Adams. The dishes were unique and all contained foraged ingredients.

As a welcoming drink the Nederburg Cuveé Brut was paired with oysters with lemon pearls.

The Brut has a very pale straw colour with tiny beads.

On the nose shy notes of vanilla and butter biscuits can be observed.

The entry is crisp and dry with a brisk acidity. The biscuity flavour follows through from the nose. The palate has a distinct yeastiness about it, with a rather short finish. This is a sparkling wine for easy drinking.

The flavours of the oysters were accentuated by the Brut.
Brut score: 15.5/20

The starter; fish carpaccio served with foraged limpet carpaccio, nashi pear, fennel and radish, was served with the Nederburg Private Bin D234 Sauvignon Blanc 2015.
This Sauvignon Blanc was fermented in stainless steel tanks and spent 6 to 9 months on the lees. The grapes were produced in a cooler climate.

The colour is bright golden straw.

On the nose, the cooler climate elements of asparagus, green pepper and sweet basil could be detected. This wine is forthcoming, bold and complex on the nose.

The entry is dry and crisp. The acidity is rather mild, considering this is a sauvignon blanc. The body is also fuller than would be anticipated. Flavours of green herbaceousness and underlying green pepper and even slightly savoury green olive notes, makes this wine deliciously complex. The finish is long and lingering and well balanced.

The seafood starter brings out the slightly savoury flavour, giving the wine an oceanic character.

Sauvignon Blanc score: 18/20.

We were spoiled by two mains.

The first main was Biltong dusted Beef Fillet with dauphinoise potato and Cabernet Sauvignon jus and carrot purèe. This was served with the Nederburg Private Bin R163 Cabernet Sauvignon 2013. 

This Cabernet Sauvignon won the best Cab Sauv in the world.

The colour is deep, dark ruby to crimson red. The wine is nearly opaque, with remarkably little gradation for the age.

Aromas of currants, jam-like, concentrated dark berries and a prominent savouriness dominate the nose. Other aromas of cigar box and chocolate round the bouquet off with a hint of mintiness.

The entry is dry and tannic. The palate is just as bold and complex as the nose hints at. Fruit flavours of currants and berries can be detected. This wine has a distinct wild gamey character with notes of spice and pepper. While the tannins are prominent, they are well incorporated. This wine could age well for another 10 years, but drinks well right now.

The meatiness and wildness of the wine is well complimented by the meaty dish.

Cabernet Sauvignon score: 18.5/20

The second main dish; Duck served with Quinoa crackling and Num-num purèe was served with the Nederburg Heritage Heroes The Brew Master 2014.

The Brew Master is a Bordeaux blend led by Cabernet Sauvignon and Merlot with Petit Verdot and Malbec.

The Brew Master has a nearly opaque, dark crimson red colour.

The nose is savoury and gamey with notes of berries and a smoky tobacco.

The entry is dry and rather tannic. Rich ripe berry flavours along with the gaminess which follows through from the nose create a complex flavour profile. The tannins are firm but does not affect the drinkability of the wine. This wine could age for another 10 years.

The gaminess of the duck and wine compliment each other extremely well.

The Brew Master score: 17.7/20

Desert was a Chocolate Mousse Bomb with Salted Caramel, Macadamia praline and foraged Kei apple purèe. This was served with Nederburg The Winemasters Noble Late Harvest 2015.

This NLH is made of Chenin Blanc infected by Botrytis.

The colour is an attractive golden straw colour, reminiscent of the colour of ripe wheat.

The distinct whiff of Botrytis can be detected. Aromas of honey and fynbos finish off the nose.

As expected, the entry is syrupy sweet with flavours of honey and characteristic Botrytis. A subtle undertone of nuttiness can also be tasted. The lingering finish of honey round off this sweet wine.

The NLH breaks the sweetness of the dessert, while the macadamia nut praline accentuates the nutty flavour of the wine.

NLH score 17.5/20

This event was an unforgettable experience, compliments to the organisers, the chef and her team and the winemakers.