Brooding and sultry, this wine envelops rich, ripe red fruits and Satsuma plums with the sweet linger of plump mulberries and vanilla. Vivid gingerbread spices, a hint of star anise, and a subtle echo of cherry tobacco unfold in a heady blend, rewarding the palate with a lingering, velvety mouthfeel. Pairs beautifully with a sirloin topped with melting Café de Paris butter, like a long-lost lover’s embrace.
Ratings/Accolades:
John Platter: 4½ Stars
Ratings/Accolades:
John Platter: 4½ Stars
All these grape varieties are grown on the farm, except for the Petit Verdot. The neighboring farm has planted two rows of Petit Verdot specifically for them, ensuring that the vineyard orientation, soil type, and general terroir are consistent with that of Nitida.
During the ripening period, minimal heat peaks allowed for excellent flavor retention in the grapes. Grapes are hand-selected in the vineyard, ensuring only the finest make it into the cellar. Each variety is fermented and matured separately, with juice fermented in open fermenters, punch-downs every four hours, and an extended six-week skin contact post-fermentation to extract optimal color, tannins, and flavor.
Following fermentation, the wines are aged in 225L French oak barrels for 18 months. Only then is the blend assembled and lightly filtered before bottling. This particular wine has also spent an additional year in the bottle to settle and integrate, resulting in a Bordeaux blend of the finest quality.
Winemaker: Etienne Louw
During the ripening period, minimal heat peaks allowed for excellent flavor retention in the grapes. Grapes are hand-selected in the vineyard, ensuring only the finest make it into the cellar. Each variety is fermented and matured separately, with juice fermented in open fermenters, punch-downs every four hours, and an extended six-week skin contact post-fermentation to extract optimal color, tannins, and flavor.
Following fermentation, the wines are aged in 225L French oak barrels for 18 months. Only then is the blend assembled and lightly filtered before bottling. This particular wine has also spent an additional year in the bottle to settle and integrate, resulting in a Bordeaux blend of the finest quality.
Winemaker: Etienne Louw
History in the making. How does a small Durbanville property running a flock of 50 sheep, 2 cows and a sheepdog consequently become one of South Africa’s most successful small wine cellars? This type of fairy tale only gets written when a few very special ingredients get blended with a number of happy coincidences. So, what was our Nitida recipe and how did we become part of the Durbanville Wine Valley? This family owned and run cellar is one of the most consistently awarded and loved boutique wine cellars in South Africa with a host of double gold, gold and silver medals, a few 5 star platters and countless awards and certificates.
