NEDERBURG WINES

NEDERBURG WINES

CONTACT DETAILS

Nederburg Wines

Private Bag X3006, Paarl, 7620

Sonstraal Road, Dal Josafat, Paarl

Tel:  021 862 3104

Fax:  021 862 4887

E-mail:  nedwines@distell.co.za

Website:  www.nederburg.co.za

GPS coordinates:  S33 42.999 E19 00.218

Mobi-site: mobi.nederburg.co.za

WINEMAKERS AND VITICULTURISTS

Cellarmaster:  Razvan Macici

Red winemaker:  Wilhelm Pienaar

Viticulturists:  Dirk Bosman and Henk van Graan

OPENING HOURS

Visitors’ Centre and Old Cellar Museum:

Mondays to Fridays:                           08:00 - 17:00

Saturdays (Nov – Mar):                      10:00 - 16:00

Saturdays (Apr – Oct):                       10:00 - 14:00

Sundays (Nov – Mar):                        11:00 - 16:00

Scheduled cellar tour times:

           

Mondays to Fridays:                           10:30 and 15:00

Saturdays:                                           11:00

Sundays (Nov – Mar):                        11:00

Old Cellar Museum:

Mondays to Fridays:                           08:00 - 17:00

Saturdays (Nov – Mar):                      10:00 - 16:00

Saturdays (Apr – Oct):                       10:00 - 14:00

Sundays (Nov – Mar):                        11:00 - 16:00

Kindly note, large groups and foreign language tours by appointment only.

Open on all public holidays, except Good Friday and Christmas.

OUR WINES

Nederburg is South Africa’s most decorated name in wine, with more prizes and accolades than any other winery in the country.  Our cellarmaster, Razvan Macici will tell you that he and his team don’t make wines to win awards but to please people’s palates. We pride ourselves in creating wines that are well-balanced, refreshing and food-friendly, with a hallmark fusion of fruit and finesse.

We offer a four-tier range of wines, each crafted with the same meticulous attention to detail, from the most popular, everyday options to the connoisseur micro-cuvées intended for special occasions.  You will find that the awards we earn are for wines across the range. 

We start with superior plant material for propagation at our dedicated vine nursery Ernita, near Wellington.  Vineyard location is based on the best match between grape variety and site in terms of soil, gradient, aspect and climatic conditions to ensure our fruit delivers the best possible flavour with a true sense of place.  All our vineyards are scrupulously maintained to ensure healthy grapes are harvested when optimally ripe.  In the cellar we follow the lightest possible touch to allow the fruit to speak for itself, harmonised with wood, where necessary.

Our viticulturists and cellar team travel widely to keep abreast of international best practice and we embark on extensive vine and winemaking research.  Yet despite the many advances in wine-growing and winemaking technology available to us, we still follow a philosophy embedded by pioneering viticulturist and winemaker Johann Georg Graue.  When he acquired the farm in 1937, he taught those working with him the critical importance of using superior fruit to make superior wine.  It’s a credo that has never changed.  It informs every aspect of our wine-growing and winemaking and has been followed by all his successors.

At the apex of our range is the Ingenuity collection of blended wines that speak of innovation and extend the boundaries of taste.  Manor House is the label for our varietal ensemble of wines, made from the best-of-best grapes earmarked for this purpose.  They mirror the grace and pleasing proportions of the manor house built by Nederburg’s founder and completed in 1800.  Our Winemaster’s Reserve tier accommodates some of Nederburg’s best-known and best-loved blended and varietal wines, renowned for their classical styling but rich concentration of fruit.  The Foundation wines are enjoyed for their easy-drinking, approachable flavours.

These wines are offered from our Tasting Centre and can be sampled before buying. In addition to our mainstream range, we also offer special-edition wines.

We have endeavoured to offer a range of culinary and cultural experiences at Nederburg to match our wines and to maximise the enjoyment of our beautiful winery.

HISTORY

Nederburg was established in 1791 by Philippus Wolvaart who was granted 49 hectares of land near Paarl by the Dutch East India Company, administrators of the Cape, which at the time was a Dutch colony.  He developed a flourishing farm and built a gracious homestead in 1800 that sadly his wife did not live to see completed.  He sold the farm in 1810 to the Retief family in whose possession it remained for seven decades.

The property changed hands several times until it was purchased in 1937 by a viticulturist, brewer and tea specialist, Johann Georg Graue.  He was to revolutionise wine-growing and winemaking at Nederburg and to pioneer many important changes that impacted the entire South African wine industry.  Not only did he understand the relationship between fine fruit and fine wine, he also introduced new technology, such as cold fermentation to promote wine quality.  His initiatives resulted in many prizes for Nederburg, a tradition continued by his son, Arnold, whose life was cut tragically short in an air crash in 1953. 

Graue looked to Germany for a replacement and was lucky enough to find an exceptionally talented young winemaker in Günter Brözel, appointed in 1956.  He accelerated Nederburg’s prize-winning prowess.  During his 33 years at the farm he introduced many exciting innovations, including noble late harvest wines.  His legendary dessert wine, Edelkeur was released at the inaugural Nederburg Auction of Rare Cape wines in 1975 and is still offered exclusively through this channel. He was the first person in South Africa to win the coveted International Wine & Spirit Competition’s Robert Mondavi International Winemaker of the Year Award in 1985.

Nederburg’s current cellarmaster, Razvan Macici, appointed in 2001 and his team have continued the prize-winning legacy on local and international platforms. In 2009 Nederburg was judged the most successful producer on the prestigious Old Mutual Trophy Show (also in 2008), earned two five-star ratings in the Platter’s South African Wine Guide, came away with the top score in France’s Syrah du Monde, was in the top 10 of the Muscats du Monde, also in France, and won two trophies on the International Wine & Spirit Competition.

NEDERBURG OFFERINGS

TASTING CENTRE

Matching the momentum of its award-winning wines, Nederburg has turned its already gorgeous surroundings into a seamless synergy of contemporary design, user-friendliness and warmth, creating the perfect location for a wine experience.  

The elegantly renovated tasting lounge offers visitors a welcoming atmosphere in which to absorb the magnificent history of the winery. With attention to detail and eye-catching interior, the stylish lounge is the perfect spot to enjoy a selection of tasting menu options while sampling a range of wines, including an impressive list of local and international medallists.

Please note: Our kitchen makes use of nuts, seafood and gluten in the preparation of food.

TASTING MENUS

Menu options are carefully designed to satisfy the palates of our guests.  Nederburg’s entire range of wines is available for tasting, with the focus on the four tiers in the range.  Please ask any of our Tasting Centre staff if you would like to taste any of our special-edition wines.

Orders for the following tasting menu offerings can be placed with any of our Tasting Centre staff on arrival:

Wine tasting

Try our selection of Foundation, Winemaster’s Reserve, Manor House and Ingenuity wines as well as our special-edition wines (if and when available).

Cost:  Ranging between R15 and R30, depending on your choice of wines to taste

Nederburg Potstilled Solera Brandy, coffee and biscotti

This new-generation, cognac-styled brandy is a taste adventure – a mouth-filling mélange of vanilla, fruits and nuts that lingers deliciously on the tongue.  Enjoy with coffee, specially selected to match the flavours of the brandy, and home-made biscotti from our kitchen, for your added pleasure.

Cost:  R20 per person

Which wine, which cheese

For a delicious alternative to the regular wine tasting, indulge in Nederburg’s which wine, which cheese experience that pairs top-ranking goat cheeses from Foxenburg with Nederburg’s elegant Manor House range of varietal wines.

With so many flavours, textures and varieties of cheese available, the ideal matching can be quite a challenge. Contrary to popular belief, white wines often complement cheese better than red wines but when artfully combined, you can show both white and red wines to best effect with the right cheese.  We’ll show you how simple and what fun it is selecting the perfect wine to balance the flavour, sweetness, softness and texture of the cheese.

Cost:  R30 per single tasting (one cheese paired with four Manor House wines)

          R45 per double tasting (two cheeses paired with four Manor House wines)

Please note that all cheeses paired with the Manor House wines are made from goats’ milk.  

PLATTERS

Orders for the following platters can be placed with any of our tasting room staff on arrival:

Nederburg’s Foundation platter

Available from November to March.

Includes a glass of wine from the Foundation or Winemaster’s Reserve selections when purchased at the Tasting Centre.

This mouthwatering platter includes freshly-baked ciabatta and butter; a variety of cold and cured meats; a mushroom and red onion tartlet; a trio of sun-dried tomato, cream cheese and basil pesto;  chicken liver pâté; biltong; camembert cheese; mixed nuts and toasted seeds.

The vegetarian option includes freshly-baked ciabatta and butter; roasted butternut and beetroot on rocket leaves; a mushroom and red onion tartlet; a trio of sun-dried tomato, cream cheese and basil pesto;  smoked salmon pâté; basil pesto; camembert cheese; mixed nuts and toasted seeds.

Cost:  R80 for a single platter, R150 for a double platter

Nederburg’s soup and ciabatta winter warmer platter

Available from April to October.

Includes a glass of wine from the Foundation or Winemaster’s Reserve selections if purchased at the Tasting Centre.

Experience Nederburg’s signature hospitality while beating the cold with a serving of hearty homemade soup and a generously filled ciabatta brimming with fresh seasonal ingredients, plus a glass of wine. The menu changes daily and vegetarian options are also available. 

Cost:    R45 for soup and a filled ciabatta, R30 for soup and bread

PICNICS

Available from November to March, by appointment only.

Allow the surrounding Drakenstein Mountains, verdant vineyards and magnificent gardens to relax and revive you, while sipping on a glass of wine and feasting on the delicious foods packed in Nederburg’s picnic baskets.  With the historically preserved Nederburg manor house in close view, a fabulous picnic at one of the Cape’s friendliest and best-loved wine farms cannot be missed!

Please confirm your picnic basket two days in advance by contacting Sunette Rust on 021 862 3104 or on nedwines@distell.co.za.

Flavours of the Cape picnic basket

Glass of Nederburg Foundation Première Cuvée Brut on arrival

Freshly-baked bread and butter

Selection of locally-produced cheeses

Preserves

Assorted crackers and biscuits

Smoked Franchhoek salmon trout

Homemade salmon pâté with an aioli dressing

Sweet and sour chicken and bacon kebab

Selection of cold meats

Trio of sundried tomatoes, cream cheese and basil pesto

Couscous salad with fresh tomatoes, cucumber, olives, sweet basil, capers and toasted seeds

Olive and spinach tartlet

Fudge, a koeksister and a cranberry and chocolate biscuit

250ml mineral water

Filter coffee or tea

Flavours of the Cape vegetarian picnic basket

Glass of Nederburg Foundation Première Cuvée Brut on arrival

Freshly-baked bread and butter

Selection of locally-produced cheeses

Preserves

Assorted crackers and biscuits

Smoked Franchhoek salmon trout

Homemade salmon pâté with an aioli dressing

Roasted butternut and beetroot with rocket and pinenuts

Trio of sundried tomatoes, cream cheese and basil pesto

Couscous salad with fresh tomatoes, cucumber, olives, sweet basil, capers and toasted seeds

Olive and spinach tartlet

Fudge, a koeksister and a cranberry and chocolate biscuit

250ml mineral water

Filter coffee or tea

Kiddie’s picnic basket (for children under 12)

Glass of Grapetizer

Kiddie’s burger with homemade beef patty and creamy mayonnaise

Fresh seasonal fruit

Yoghurt

Packet of crisps

Packet of jelly sweets

Fruit juice

Toy

Cost:    R145 per person for the Flavours of the Cape and vegetarian picnic baskets

            R60 per child for a kiddie’s picnic basket

OLD CELLAR MUSEUM

The captivating history of Nederburg is beautifully presented as a timeline in the Old Cellar and the rustic interior of the original building creates a magical charm. Complete with the original title deed from 1791, awards, wine and labels of long ago, the history reflects the incredible journey of the winery from its humble beginnings in 1791 to the present day.  Entry to the museum is free.

NEDERBURG MANOR HOUSE

Beautifully gabled and finely proportioned, Nederburg’s manor house, completed in 1800, has become an icon in the Cape winelands.  To enter the peaceful tranquility of the thatched-roofed, white-washed, H-shaped Nederburg manor house is to experience a distillation of life lived over 200 years ago. 

The manor house can be booked as a venue for private functions, allowing for a maximum of 70 guests.  The dining room can accommodate 12 guests, the lounge 40 guests and the music room 30 guests.   

Breakfasts, lunches and dinners are served inside or in front of the manor house, but these must be pre-booked by contacting Sunette Rust on 021 862 3104 or on nedwines@distell.co.za.

Menus as follows (please note that menus may change from time to time):

Breakfast options

Plated breakfast menu:

On the table:

Freshly-baked bread and pastries, a selection of cheeses, preserves and butter

Fresh seasonal fruit served with yoghurt and muesli, drizzled with honey

Served:

Spinach, caramelised onion and feta quiche

Crispy grilled bacon

Selection of sausages

Pan-fried mushrooms and sweet peppers

Grilled tomato with a sprinkling of herbs

Filter coffee, tea, orange juice and a glass of Nederburg Première Cûvée Brut

Cost:  R145 per person

Buffet-style breakfast menu:

Please note that this menu is only available to groups of 10 or more.

Freshly-baked bread and pastries, a selection of cheeses, preserves and butter

Fresh fruit platter

Variety of yoghurts

Muesli

Spinach, caramelised onion and feta quiche

Crispy grilled bacon

Selection of sausages

Pan-fried mushrooms and sweet peppers

Grilled tomato with a sprinkling of herbs

Filter coffee, tea, orange juice and a glass of Nederburg Première Cûvée Brut

Cost:  R145 per person

Lunch options

Winemaster’s lunch buffet:

Glass of Nederburg Première Cûvée Brut or juice on arrival

On the table:

Freshly-baked bread and butter

Homemade salmon and chicken liver pâté

Buffet:

Selection of locally-produced cheeses and biscuits

Green fig and grape (korrelkonfyt) preserves

Sweet and sour chicken and bacon kebab

Selection of cold meats

Trio of sun-dried tomato, cream cheese and basil pesto

Couscous salad with tomatoes, cucumber, olives, sweet basil, capers and toasted seeds

Olive and spinach quiche

Fudge, koeksisters and cranberry and chocolate biscuits

Filter coffee and tea

Cost:  R145 per person

Light summer lunch:

Glass of Nederburg Première Cûvée Brut or juice on arrival

Starters (select one):

Biltong salad with green figs, blue cheese and balsamic reduction

Smoked chicken and avocado salad with a mayonnaise dressing

Blini with smoked salmon trout and crème fraiche (V)

Mains (select one):

Freshly-baked bread, butter, vegetables and salad served with each of the below options

Karoo lamb pie with green pea mashed potatoes

Piquante-stuffed chicken breast fillets served with mushroom risotto

Buffet:

Selection of locally-produced cheeses and biscuits

Green fig and grape (korrelkonfyt) preserves

Sweet and sour chicken and bacon kebab

Selection of cold meats

Trio of sun-dried tomato, cream cheese and basil pesto

Couscous salad with tomatoes, cucumber, olives, sweet basil, capers and toasted seeds

Olive and spinach quiche

Fudge, koeksisters and cranberry and chocolate biscuits

Filter coffee and tea

Cost:  R145 per person

Light summer lunch:

Glass of Nederburg Première Cûvée Brut or juice on arrival

Starters (select one):

Biltong salad with green figs, blue cheese and balsamic reduction

Smoked chicken and avocado salad with a mayonnaise dressing

Blini with smoked salmon trout and crème fraiche (V)

Mains (select one):

Freshly-baked bread, butter, vegetables and salad served with each of the below options

Karoo lamb pie with green pea mashed potatoes

Piquante-stuffed chicken breast fillets served with mushroom risotto

Tomato bredie served with basmati rice

Vegetable lasagne (V)

Dessert (select one):

Fruit crumble served with homemade custard

Coffee chocolate pudding with fresh cream

Bread and butter pudding served with Amarula Cream sauce and vanilla ice cream

Filter coffee or tea and biscotti

Cost:    R110 per person for two courses, R140 per person for three courses

Light finger snacks menu

Only available during tea times (10:30 and 15:00)

Savoury menu:

Selection of finger sandwiches

Mini quiches

Parmesan biscuits with green fig preserve and rocket

Selection of spiced nuts

Vegetable spring rolls

Honey and sesame-seed sausages

Filter coffee or tea

Sweet menu:

Lamingtons

Lemon meringue squares

Cinnamon apple in phyllo parcels

Almond biscotti with Nederburg Noble Late Harvest mascarpone

Koeksisters

Fresh seasonal fruit

Filter coffee or tea

Combined savoury and sweet menu:

Selection of finger sandwiches

Mini quiches

Parmesan biscuits with green fig preserve and rocket

Almond biscotti with Nederburg Noble Late Harvest mascarpone

Lemon meringue squares

Fresh seasonal fruit

Filter coffee or tea

Cost:  R70 per person per menu

Formal lunch / dinner menu

Glass of Nederburg Première Cûvée Brut or juice on arrival

Freshly-baked bread and butter on table

Starters (select one):

Springbok Carpaccio with radishes, rocket, parmesan shavings and green peppercorn vinaigrette

Smoked salmon terrine served with avocado and cream cheese

Teriyaki-marinated prawns, tropical fruit, coriander and avocado salad

Broccoli, bacon and blue cheese soup

Gazpacho - cold tomato soup, served with cucumber salsa (V)

Main courses (select one):

Main courses are served with seasonal vegetables.

Slow-cooked lamb shank served with Wellington dried fruit and rosemary risotto

Stuffed balsamic-glazed pork belly served with roasted potatoes

Ostrich medallions with a peppercorn crust and reduction sauce served on butternut mash

Fillet of beef served with baked potatoes and a creamy mushroom sauce

Oven-grilled salmon with a herb crust served on a tomato and olive tagliatelle (V)

Desserts (select one):

Cape brandy pudding served with cream

White chocolate tart with a cranberry and pistachio topping

Baked cheese cake served with berry compote

Almond pannacotta served with a pear poached in Nederburg red wine

Vanilla créme brûlée with cinnamon stewed fruit

Filter coffee or tea and biscotti

Cost:  R220 per person

Manor House summer buffet (November to March)

Please note that buffet menus are only available to groups of 15 or more.

Glass of Nederburg Première Cûvée Brut or juice on arrival

Freshly-baked breads, homemade preserves and pâtés

Plated starter (select one):

Franschhoek smoked salmon trout and avocado on a spinach fritter

Crispy phyllo basket filled with coronation chicken

Strawberry and camembert phyllo parcels served with fresh herb salad and balsamic reduction

Main course (buffet):

Gammon in a honey and mustard glaze

Sticky BBQ chicken drumsticks

Curry pickled fish

Bulgur wheat salad with marinated peppers and mozzarella cheese

Greek salad

Selection of locally-produced cheeses

Dessert (plated):

Freshly-baked sweet treat from our farmhouse kitchen

Filter coffee or tea, biscotti and Nederburg Solera Potstill brandy

Cost:  R220 per person

Manor House winter buffet (April to October)

Please note that buffet menus are only available to groups of 15 or more.

Glass of Nederburg Première Cûvée Brut or juice on arrival

Freshly-baked breads, homemade preserves and pâtés

Plated starter (select one):

Homemade soup of the day

Tomato and goats’ cheese tartlet

Wild mushroom risotto

Main course (buffet):

Lamb loin chops with a honey and mustard herb cruts served with a red wine jus

Homemade chicken pie

Kingklip with prawns, asparagus and pepperdews in a Mornay sauce

Baked rosemary potatoes

Traditional sweet potatoes

Roasted Mediterranean vegetables

Dessert (plated):

Freshly-baked sweet treat from our farmhouse kitchen

Filter coffee or tea, biscotti and Nederburg Solera Potstill brandy

Cost:  R220 per person

Gourmet barbeque menu

Please note that this menu is only available to groups of 15 or more.

Glass of Nederburg Première Cûvée Brut or juice on arrival

Variety of seasonal canapés to start, such as:

Herb frittatas with smoked salmon and crème fraiche

Black forest ham, mozzarella and basil pesto tapas

Cucumber cups with goats’ cheese and snoek pâté

Tomato, feta and basil tartlets

Mini pita pockets stuffed with chorizo and guacamole

Main course (barbeque buffet):

Farm-fresh breads served with home-made preserves and a variety of pâtés

Curried lamb and dried apricot skewers

Creamy BBQ chicken drumsticks

Boerewors and cheese grillers

Mushroom and onion potato bake

Roasted Mediterranean vegetables

Greek salad

Dessert (plated):

Freshly-baked sweet treat from our farmhouse kitchen

Filter coffee or tea, biscotti and Nederburg Solera Potstill brandy

Cost:  R220 per person

Cocktail canapé menu

Please note that this menu is only available to groups of 15 or more.

Glass of Nederburg Première Cûvée Brut or juice on arrival

Kindly devise your own selection from the following items:

Phyllo baskets filled with onion marmalade and biltong pâté

Mini margarita pizzas with avocado and olive tapenade

Bite-size homemade chicken pies

Herb frittatas with smoked salmon and crème fraiche

Mushroom pâté served on slices of fried potato

Black forest ham, mozzarella and basil pesto tapas

Cucumber cups with goats’ cheese and snoek pâté

Bruchetta with smoked chicken and spring onion topping

Mini pita pockets stuffed with chorizo and guacamole

Crostini with chicken liver pâté, camembert and quince jelly

Tomato, feta and basil tartlets

Bacon and prune parcels

Honey and sesame sausages

Vegetable spring rolls with a sweet chili dip

Prego-marinated beef skewers

Fresh fruit kebabs

Cost:    R90 per person for 8 items

            R110 per person for 10 items

            R130 per person for 12 items

            R150 per person for 14 items

NEDERBURG’S EXCLUSIVE GOURMET PLEASURES

Join us for an intimate private dining experience in Nederburg’s historic manor house where opulence from years gone by merges with fine fare perfectly matched with Nederburg’s award-winning wines.

The seven-course gourmet delectation, where each dish is paired with a wine from Nederburg’s best-of-best Manor House or Ingenuity wines, is a culinary journey of tastes and textures highlighting the essence of modern South African cuisine. Adapting her dishes seasonally to ensure only the freshest ingredients are used, chef Anja Arnold has taken her inspiration from the rich heritage of the manor house.

Experience how best to partner wines with food by matching flavours, body and texture, and by using the five taste sensations as your guide.  These are sweet, sour, salt and bitter, as well as umami, the Japanese term that literally means the essence of deliciousness and is used to describe flavours with a heightened tastiness or savoury quality.

This exclusive dining experience is a great way to team-build or to celebrate special occasions.

Nederburg supports responsible drinking and will offer the designated driver accompanying the group, a complementary gift pack. 

Groups must include a minimum of six people. A maximum of 30 people can be accommodated.

Cost:  R440 per person (includes a seven-course dinner and wine)

For bookings please contact Sunette Rust on 021 862 3104 or on nedwines@distell.co.za.