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.

Wine conversation about bordeaux blends between Ryno and me:

Cabernet sauvignon is the butch alpha male in the room, dominating the entire conversation. The Petit verdot is the strange dark skulking guy, too much and the conversation turns uncomfortable... Cabernet franc is the alpha's sidekick, he wants to be the alpha, but there's something just a little off about him. Merlot is the refined artistic guy, making the conversation flow and Malbec is the guy in the corner with the cigar; too much of him and the entire room gets smoked up.

Bellevue Wine Estate Tasting Part 2

Let us continue with the tasting notes from our tasting at Bellevue Wine Estate:

Estate Pinotage 2013

This pinotage has a seductive deep ruby red colour.

On the nose the wine has a distinct smoky aroma. Aromas of red berries and a jamminess also be detected with a subtle savoury undertone. The Estate Pinotage is a bold, complex and forthcoming on the nose.

The savouriness and smokiness detected on the nose follows through onto the palate. I would describe the flavour as gamey with a berry aftertaste. The finish is long and savoury. This pinotage is full bodied and complex.

I rated the Estate Pinotage 17.5 out of 20.

P.K. Morkel Tumara 2008

The Tumara is a Bordeaux blend with a very deep garnet red with definite signs of gradation; all indicators of the age of the wine.

Tumara is a forthcoming wine with aromas of smoke, minerality and rich, ripe berries.

The complexity promised on the nose is delivered on the palate. Smoke and a meaty character is the most obvious flavours with a black current undertone. The wine has the illusion of sweetness, even though it is entirely dry. The finish is long and meaty.

I gave this wine 17.5 out of 20.

P.K. Morkel Petit Verdot 2010

As with most Petit Verdots, the P.K. Morkel is very deep and dark garnet red. The wine’s colour is so deep that it is entirely opaque.

On the nose this Petit Verdot is forthcoming and complex with aromas of rich ripe black cherries with a definite minerality and a slight savouriness.

The savouriness follows through from the nose to the palate. The wine is full-bodied, rich and tannic. The finish is a lingering cherry flavour.

The wine scores 17 out of 20.

P.K. Morkel Pinotage 2010

The P.K. Morkel Pinotage is very deep and dark with a near garnet colour. This wine is also so deep that it is opaque.

The wine has a distinct red berry jam aroma with a slightly smoky character.

On the palate, the wine is fruity with a red berry jam flavour, which is typical to pinotage.

This wine got 17/20.

Bellevue Malbec 2014

Seeing as my husband and I got to taste Malbec in Argentina, we were sceptical (as usual) when faced with a South African Malbec.

The Bellevue Malbec is deep ruby red with definite signs of gradation.

On the nose, we were met with a complex and forthcoming wine. Aromas of smoke, fynbos and a slight herbaceous could be detected. This gave us hope!

On the palate the wine is smooth as silk. The body is neither full nor light, and beautifully balanced. Flavours of smoky meat and ripe red berries, typical of malbec are detected.

We were blown away by this wine and I gave it 19 out of 20.

Poison for the day: Raka Quinary

After an exhausting week, it is time to unwind - and what better way to do so, than with a beautifully balanced Bordeaux style blend? Raka's 2012 Quinary is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec; Cab Sauv taking the leading role with 50%.

The wine has a lovely clear and bright, ruby to garnet colour, of medium depth and slight gradation, showing the slight maturation.

On the nose the wine presents a rather forthcoming and complex character. Initially the wine had an extremely smokey aroma, but when returning to the glass aromas of buchu and savory herbs meets the nose. Slight aromas of fruit such as gooseberries can be detected on further observations.

When sampled Quinary has a tannic, dry entry. The smokiness and slight herbaceousness detected on the nose follows through onto the palate. Other flavours present include savory olives and a slight pepperiness with a mineral undertone. Fruity flavours take a backseat in this interesting blend. While the tannin structure is firm, it is not abrasive. The acidity of the wine is well balanced with the tannins and flavour. Quinary is a full-bodied wine with a lingering smokey aftertaste.

This wine is an excellent standalone wine, when you are planning to drink quality rather than quantity.
Foods I would suggest pairing this wine would include a Madagascan pepper fillet, Kudu loin steak or a rich and hearty game pie or stew.

I would rate this wine an excellent 17.5 to 18 out of 20.