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.

Idiom - The wine club experience PART 1

As part of the Boland wine club, we were treated to the Gastronauts Taste Explosion food and wine pairing.
Idiom is located in the rural foothills of the Hottentots Holland Mountains, outside Somerset West, with a spectacular view of the entire Helderberg and a large part of the False bay.

Upon arival we were treated to an imported Italian Prosecco; La Delizia. La Delizia is a refreshingly dry sparkling wine with small to medium beads. Aromas detected on the nose include dried fruit, perhaps pear, and a slight smokiness. The aromas detected on the nose follows through onto the palate along with a destinct vanilla flavour. This prosecco is very light and refreshing with a subtly fruity aftertaste.

As a starter, we received the "Best of Italy" canapé platter. This platter consisted of the Burratta Antipasto served with the Idiom Bianco 2015, Veal Saltimbocca with the Idiom Zinfandel 2012, Rosemary Roasted Lamb with the Idiom Sangiovese 2013 and lastly Porcini Mushroom Arancini with the Idiom 900 Series Nebbiolo 2011.

Idiom Bianco 2015 is a Pinot Grigio of pale straw colour. On the nose forthcoming aromas of tropical fruit, pear and jasmine blossoms can be detected. The fruitiness detected on the nose follows through onto the palate. Flavours of melon, pineapple and pear is in balance with the crisp acidity. The Burratta Antipasto is topped with parmaham, olive paste, roasted rosa tomato, vinegrette pearls and a fresh basil leaf. The olive paste in this first dish brings out an earthy note in the wine, while the acidity of the vinegrette and tomato brings out a sweet fruitiness.

Idiom Zinfandel 2012 is a medium depth, ruby to garnet colour with visible gradation. The wine is forthcoming and complex on the nose, with aromas of pine needles, bay leaves, rosemary and fynbos. The wine has a savory character on the palate, with the herbaceousness following through. Fruity flavours of black currants can be detected. The wine was served with Veal Saltimbocca: veal wrapped in pancetta and flavoured with sage and lemon served with a wedge of rosa tomato. The veal and tomato brings out the sweetness of the black current flavours while the sage accentuated the herbaceousness and the lemon tempered the acidity.

Idiom Sangiovese 2013 has a deep ruby colour with slight gradation. On the nose this sangiovese expresses aromas of ripe red currants, subtle hints of cloves and cedar wood. On the palate this wine has a slightly spicey and savoury flavour along with cherry and a hint of the red berries detected on the nose. The Rosemary Roasted Lamb served with a sage and polenta triangle and topped with peperonata accompanied this wine. The rosemary and sage enhances a herbaceousness in the wine while the peperonata brings out the spiciness.

The final wine of this course is the Idiom 900 Series Nebbiolo 2011. The wine is deep dark garnet in colour. On the nose the aromas seem to be concentrated, especially considering the low yield of the vineyards during 2011 (only 900 bottles of Nebbiolo was produced). Aromas detected were dried apricots and rich ripe cherries along with the muskiness of nuts nd a sweetness of honey. On the palate this wine is complex and intense with flavours of roses, tar, hazelnuts and oakiness. The tannins of this wine is firm, almost gripping. The Porcini Mushroom Arancini enhanced with truffle pearls enhanced the earthy and mineral flavour in the wine. This wine has potential and could still be aged for a few years!

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