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***THE WINE MASTERS RESERVE - NEDERBURG 2009 RIESLING***
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***THE WINE MASTERS RESERVE - NEDERBURG 2009 RIESLING***

New 1 was available
Indicative market price: R365.00
R10.00 minimum increment
R11.00
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R65.00 Standard shipping applies to orders under R100.00, in most areas in South Africa. R35.00 Standard shipping applies to orders over R100.00. Some areas may attract a surcharge surcharge. This will be calculated at checkout if applicable.
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The seller has indicated that they will usually have this item ready to ship within 3 business days. Shipping time depends on your delivery address. The most accurate delivery time will be calculated at checkout, but in general, the following shipping times apply:
 
Standard Delivery
Main centres:  1-3 business days
Regional areas: 3-4 business days
Remote areas: 3-5 business days
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Product details

Condition
New
Location
South Africa
Customer ratings:
Product code
NEDERBURG RIESLING 2009
Bob Shop ID
115304648

 

Nederburg
The Winemasters Reserve
An expression of Nederburg's proud legacy, these vintage is hard to get and a tempty melange of racy acidity on the palate, with floral crisp lemon and poineapple flavor's
An remarkable master piece not to be repeated! 
Riesling 2009
 
 
 Winemaker : Tariro Masayiti
 Main Variety : Weisser Riesling
 Alcohol : 12.67 %vol
 pH : 2.87
 RS : 8.0 g/l
 Total Acid : 8.10 g/l
 Yield : 8.5 ton/H
 Appellation : Coastal
 
Characteristics
Type : White
Style : Off Dry
Taste : Fruity
 
Tasting notes
Colour: Clear with green tinges.
Bouquet: Floral and fruity with pineapple and lime aromas.
Palate: Crisp and fresh with hints of pineapple and lime flavours.
 
Blend information
100% Rhine Riesling
 
Food suggestions
Excellent served as a chilled aperitif or to accompany spicy or cream-based sauces, this is an extremely versatile and food-friendly wine.
 
In the vineyard
The grapes were sourced from vineyards in Paarl. The vines, situated some 80m to 150m above sea level and planted between 1977 and 1989, are grown in Clovelly soil. Grafted onto nematode-resistant rootstock Richter 99 and 101-14, some of the vines received supplementary irrigation from a micro-irrigation system while in other instances, fruit was grown under dryland conditions. Yields averaged around 8.5 tons per hectare.
 
About the harvest
The grapes were harvested by hand at 21.5° to 22.5° Balling in March.
 
In the cellar
The fruit was crushed and received up to 8 hours' skin contact to extract flavours. After clarification the juice was fermented in temperature-controlled stainless steel tanks at 15° C for three weeks.
 
 

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Gracie mille!
05 Oct 2013