The Launch of The Nederburg Double Barrel Reserve

The Launch of The Nederburg Double Barrel Reserve

The Launch of the Nederburg Double Barrel Reserve was nothing short of spectacular. Set in the historic Manor house on the picturesque estate. Though it was a lovely sunny day, the cool of the coming winter had started to creep in, but the setting and decor took you straight back to fair spring weather. A long family-style table was set up under the trees with heavenly fuchsia, bright red and soft pink flower arrangements.

Gorgeous flower arrangements on the table
The Historic Manor House

The day started with introductions and flutes of Nederburg Cap Classique enjoyed under the oak trees. Their Cap Classique is pleasantly refreshing and delicate, but with enough crisp acidity to also be enjoyed with food.

Spring was back in the air

An authentic South African menu was present with some very edgy twists. The first course was a selection of Richard Bosman’s charcuterie, olives and what I can only describe as the love child of a croissant and pork crackling. This delightful opener was served with Nederburg’s Grenache Carignan Rosé. An exquisite blush pink colour, with melon, cherry, pomegranate and a subtle floral note on the palate.

The first course

The second and probably the most daring course was, Amanqina enkukhu nenkunku, which translates to chicken feet terrine. The dish was created by Mmabatho Molefe of Emazulwini restaurant and was beautifully presented. I loved the bite of chilli that coincided with the acidity of the tomatoes. The texture was not my favourite but then again I have never tried a terrine that I truly enjoyed. The dish was served with the Nederburg Chardonnay which was quite fruit forward with a light drizzle of honey adding richness.

The second course

The main course was served harvest table style and featured Beef Shin Double Barrel Bourguignon with herbed grains, Sliced Beef Bavette with Chimichurri and Seven Spice Lamp Rump with red onion and parsley salad by Frankie Fenner Meat Merchants. It was a lot of red meat and the accompaniment to the star wine of the day – The Nederburg Double Barrel Reserve.

Main course: My plating skills need some work

A silky-smooth Bordeaux-style red blend of skilfully selected noble varieties, led by Cabernet Sauvignon. Classically styled, full-bodied and food-friendly, each component of this velvety blend is first aged independently in oak before blending. After blending, a portion of the wine is returned to barrel for a final phase of aging to add elegant layers of complexity and give the wine a smooth taste and pleasant finish.

The star of the show

The meal was rounded off by a Hot Chocolate Pudding made by The Manor served with Cassava & Caramel Porridge Crust Ice Cream by Dr Tapiwa Guzha of Tapi Tapi Handmade African Ice Cream. This too was paired with the Nederburg Double Barrel Reserve and let me tell you, it accentuated the flavours of the pudding just as well as it did with all that red meat.

The delicious dessert

The day ended with a selection of cheese and the Nederburg’s Noble Late Harvest. A final glass of their Cap Classique and we were on our way.

The perfect ending to a superb launch

My favourite wine of the day was certainly the Nederburg Double Barrel Reserve, however, this could be because I usually favour red wines, even in the South African sun. The current 2020 vintage will do well with a few years of aging in the bottle but can also be enjoyed now with an evening braai and some great company. You can purchase all of Nederburg’s wines on their site here.

Cheers to a great wine, celebrated with amazing people
The Launch of The Nederburg Double Barrel Reserve

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