We’ve got the breakdown.
NEDERBURG CUVEE BRUT
Nose: Delicate fruit aromas.
Palate: Crisp and fresh with a lingering aftertaste.
Food pairing: Fresh oysters, seasonal fruits, omelettes, eggs benedict or for special occasions.
WINEMASTER’S RESERVE SAUVIGNON BLANC
Nose: Melon and herbaceous nuances with fresh gooseberries and a hint of green figs.
Palate: Distinctive tropical fruit, gooseberry and herbaceous flavors support a balanced palate with a pleasant lingering finish.
Food pairing: Seafood, salads, chicken, veal and light meals.
WINEMASTER’S RESERVE CABERNET SAUVIGNON
Nose: Blackcurrants and cherries with violets and nuances of vanilla oak spice in the background.
Palate: Rich and full bodied with ripe fruit, cherry and delicate oak spice flavours, firm tannins and a lingering aftertaste.
Food pairing: Robust dishes like pates and steaks, beef stroganoff, winter stews and mature cheeses.
NEDERBURG FOUNDATION ROSE
Nose: Aromas of candy floss, cherries, strawberries and dried herbs.
Palate: Clean, fruity and refreshing flavours with a good acid structure.
Food pairing: Excellent on its own or served with smoked salmon, summer salads or vegetarian dishes.
Four fantastic wine options were given to restaurants to choose from when pairing their menus. We hope you enjoy them!