Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $17.34Original ZAR 285.00≈ €15.43 · £13.04 | nitida.co.za ↗ |
2024 Technical Specifications
Alcohol 14.41%
Residual Sugar 2.1 g/L
pH 3.54
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Petit Verdot
Merlot38%
Cabernet Franc32%
Cabernet Sauvignon17%
Malbec6.5%
Petit Verdot6.5%
Region Durbanville
Fermentation Vessels Open Fermenters
Maceration 42 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Volume 10,000 bottles
Bottles10,000
Production Details All these grape varieties are grown on our farm, except for the Malbec. Our neighbouring farm has planted 2 rows of Malbec especially for us. This means that the vineyard facing, soil type and general terroir is the same as on Nitida. There were very few heat peaks during the ripening period, which meant great flavour retention in the grapes. We hand-select our grapes in the vineyards, which ensures that only the best grapes make it into the cellar. Each variety was fermented and matured separately. The juice was fermented in open fermenters, with punch-downs every 4 hours, and left on the skins for 6 weeks post-fermentation to extract optimal colour, tannins and flavour. After fermentation, the wine is aged in 225L French oak barrels separately. At 12 months all the components are tasted and only the best are chosen for the blend. The wine then gets blended and went back into barrel for a further 6 months.
Tasting Notes
Nose: red fruits, spice, green pepper, olive tapenade, earthiness, cinnamon, star anise, oak
Palate: red fruits, spice, green pepper, olive tapenade, earthiness, cinnamon, star anise, oak
Food Pairing braised lamb shoulder with fennel and orange
2022 Technical Specifications
Alcohol 14.55%
Residual Sugar 3 g/L
pH 3.57
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
Merlot54%
Cabernet Sauvignon33%
Cabernet Franc7%
Malbec3%
Petit Verdot3%
Region Durbanville
Fermentation Vessels Open Fermenters
Maceration 42 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L French oak barrels
Production Volume 8,500 bottles
Bottles8,500
Production Details All these grape varieties are grown on our farm, except for the Malbec. Our neighbouring farm has planted 2 rows of Malbec especially for us. This means that the vineyard facing, soil type and general terroir is the same as on Nitida. There were very few heat peaks during the ripening period, which meant great flavour retention in the grapes. We hand-select our grapes in the vineyards, which ensures that only the best grapes make it into the cellar. Each variety was fermented and matured separately. The juice was fermented in open fermenters, with punch-downs every 4 hours, and left on the skins for 6 weeks post-fermentation to extract optimal colour, tannins and flavour. After fermentation, the wine is aged in 225L French oak barrels separately. At 12 months all the components are tasted and only the best are chosen for the blend. The wine then gets blended and went back into barrel for a further 6 months.
Tasting Notes
dried flowers, dark berries, molasses, soft, velvety
Food Pairing Youvetsi (Greek Lamb stew with Orzo)
2020 Technical Specifications
Alcohol 14.3%
Residual Sugar 2.4 g/L
pH 3.57
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Petit Verdot
Merlot33%
Cabernet Franc17%
Cabernet Sauvignon17%
Malbec17%
Petit Verdot16%
Region Durbanville
Fermentation Vessels Open Fermenters
Maceration 42 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Volume 9,812 bottles
Bottles9,812
Production Details All grape varieties are grown on the farm, except for the Petit Verdot, which is from a neighbouring farm with 2 rows planted specifically for Nitida. The vineyard facing, soil type, and general terroir are the same as on Nitida. There were very few heat peaks during the ripening period, ensuring great flavour retention in the grapes. Grapes are hand-selected in the vineyards to ensure only the best make it into the cellar. Each variety is fermented and matured separately. The juice is fermented in open fermenters, with punch-downs every 4 hours, and left on the skins for 6 weeks post-fermentation to extract optimal colour, tannins, and flavour. After fermentation, the wines are matured in 225L French oak barrels for 18 months. Only then is the blend put together and lightly filtered before bottling the wine.
Tasting Notes
Nose: blueberries, red fruit, dark chocolate, cherry tobacco, warm spices
Palate: blueberries, red fruit, dark chocolate, cherry tobacco, warm spices, depth, fullness
Food Pairing pepper-crusted Fillet Chateaubriand
Critics Ratings Tim Atkin: 90
Tim Atkin90
year2023
Michelangelo International Wine & Spirits AwardsDouble Gold
year2023
2019 Technical Specifications
Alcohol 14.34%
Residual Sugar 2.4 g/L
pH 3.57
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc
Merlot44%
Cabernet Sauvignon32%
Malbec15%
Petit Verdot6%
Cabernet Franc3%
Region Durbanville
Fermentation Vessels Open-Top Fermenters
Oak Aging 14 months
Oak Details 43% First Fill New Oak
First Fill New Oak43%
Oak Types French
Production Volume 9,786 bottles
Bottles9,786
Production Details Great wine is made in the vineyard, this being ever-true in the case of Bordeaux varietals such as Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Meticulous leaf removal around the bunch zone allowed for improved sunlight penetration, thus ensuring optimal ripening and colour and flavour development. The Cape's many winds served to further reduce our yields ensuring optimal fruit concentration. After selective hand-harvesting, the grapes are de-stemmed and individual berries are sorted across a vibrating table ensuring only the best grapes make their way to fermentation tanks. Fermentation takes place in open-top fermenters with punch-downs every four hours ensuring optimal colour, tannin and flavour extraction. The wine is then matured in 100% French oak (43% new oak) for fourteen months followed by light filtration prior bottling.
Tasting Notes
Palate: luscious red fruit, rich dark chocolate, warm sticky toffee pudding
Food Pairing seared beef brisket in Bourguignon sauce
Producer Information
Website
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk