Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $9.43Original ZAR 155.00≈ €8.39 · £7.09 | nitida.co.za ↗ |
2025 Technical Specifications
Alcohol 12.08%
Residual Sugar 11.9 g/L
pH 3.04
Total Acidity 7.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Production Details The grapes spent 6 hours on the skins before pressing them gently, extracting as much flavour as possible. Our winemaker has managed to get this wine just right, balancing the slightly higher sugar with the acidity. This wine appeals to both wine drinkers who like a touch of sweetness, as well as those who like their white wines in a dryer style.
Tasting Notes
white florals, lime cordial freshness, ginger spice, naartjie peel, lemon zest, crisp acidity, dry acidity
Food Pairing pork chops with wasabi mash
2024 Technical Specifications
Alcohol 12.12%
Residual Sugar 10.1 g/L
pH 2.91
Total Acidity 8.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Production Details The grapes spent 6 hours on the skins before pressing them gently, extracting as much flavour as possible. Our winemaker has managed to get this wine just right, balancing the slightly higher sugar with the acidity. This wine appeals to both wine drinkers who like a touch of sweetness, as well as those who like their white wines in a dryer style.
Tasting Notes
baked ginger, warm spice, floral notes, zesty freshness, creamy texture
Food Pairing sweet soy crusted trout with herb and spiced pilaf
2023 Technical Specifications
Alcohol 12.99%
Residual Sugar 7.1 g/L
pH 2.98
Total Acidity 8.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Maceration 0.25 days
Production Volume 3847 bottles
Bottles3847
Production Details The grapes spent 6 hours on the skins before pressing them gently, extracting as much flavour as possible. Our winemaker has managed to get this wine just right, balancing the slightly higher sugar with the acidity. This wine appeals to both wine drinkers who like a touch of sweetness, as well as those who like their white wines in a dryer style.
Tasting Notes
honeycomb, candied grapefruit, citrus zest, naartjie, dried apricot, muscats, cardamom
Food Pairing Moroccan tagine
Critics Ratings Tim Atkin: 91
Tim Atkin91
The Trophy Wine Show91
Michelangelo International Wine & Spirits AwardsGOLD
VERITAS91
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 9.3 g/L
pH 3.28
Total Acidity 6.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Lees Aging 4 months
Production Volume 6,200 bottles
Bottles6,200
Production Details We harvested the Riesling in March. The juice was left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
roasted chestnuts, dried fruit, minerality
Food Pairing pork belly topped with berry compote
Critics Ratings Tim Atkin: 91
Tim Atkin91
2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 9.3 g/L
pH 3.28
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Grapes Picked March 26
Lees Aging 4 months
Production Volume 6,200 bottles
Bottles6,200
Production Details After experiencing three of the driest winters back to back followed by a cool dry 2020 summer, the vineyards responded with smaller, more concentrated berries. With careful canopy management, a natural fresh acidity was kept in the grapes. The Riesling was harvested on the 26th of March. The juice was left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
Turkish delight, jasmine, grans' fresh-out-the-oven cookies, renosterveld honey, orange zest
Food Pairing satay chicken kababs
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 9.3 g/L
pH 3.05
Total Acidity 7.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Maceration 0.25 days
Lees Aging 4 months
Production Details Riesling's aromatic subtlety, racy acidity and gracious aging potential, makes this a stand-out varietal that truly reflects the Nitida terroir. After experiencing three of the driest winters back to back followed by a cool dry 2019 summer and the vineyards responded with smaller, more concentrated berries. With careful canopy management we managed to keep a natural fresh acidity in the grapes. We harvested the Riesling on the 26th of March at a near perfect analysis of 24,4 Balling, 3.13 pH and total acidity of 8.2 g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 10 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
Earthy, herbaceous, Cape Jasmine, dried apricot, honeysuckle
Food Pairing Cassia's Moroccan spiced springbok shank
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 10 g/L
pH 3.13
Total Acidity 8.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 26
Brix at Harvest 24.4°
Fermentation Vessels Stainless Steel
Pressing Method Gentle Pressing
Maceration 0.25 days
Lees Aging 4 months
Production Details The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 10 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling. Annual Production: 8,000 btls.
Tasting Notes
stone fruit, minerals, perfumed rose water, jasmine, granadilla cordial
Food Pairing Indian Butter Chicken Curry
2018 Technical Specifications
Alcohol 13.94%
Residual Sugar 10 g/L
pH 3.25
Total Acidity 8.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 26
Lees Aging 4 months
Production Details We harvested the Riesling on the 26th of March at a near perfect analysis of 24.4 Balling, 3.13 pH and total acidity of 8.2 g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 10 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
orange blossom, star jasmine, spicy clove, nutmeg, Turkish apricot, spanspek
Food Pairing lentil curry, roast pork belly with sweet potato mash
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 12.9 g/L
pH 3.29
Total Acidity 6.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 16
Fermentation Vessels Stainless Steel
Maceration 0.25 days
Lees Aging 4 months
Production Details We harvested the Riesling on the 16th of March at a near perfect analysis of 23.6 Balling, 3.13 pH and total acidity of 8.2g/L. The juice was left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented for two months at 12°C and stopped naturally at a residual sugar of 12.9 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
honeysuckle nectar, jasmine, aniseed cake, golden gooseberries
Food Pairing creamy pork stew
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 8.4 g/L
pH 3.05
Total Acidity 7.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 4
Lees Aging 4 months
Production Details After the 2015/2016 ripening seasons being one of the driest on record, we probably experienced one of our earliest harvests to date. The dry ripening period resulted in smaller, more concentrated berries and by canopy management we managed to still keep a fresh natural acidity. We harvested the Riesling on the 4th of March at a near perfect analysis of 26.7 Balling, 3.13 pH and total acidity of 8.2g/L. The juice were left on the skins for 6 hours before a gentle pressing to extract as much of the flavour compounds without losing any of the freshness. The wine was fermented very slowly at 12°C and stopped naturally at a residual sugar of 8.4 g/L. The wine was left on the lees for 4 months before racking it off the lees and a light filtration before bottling.
Tasting Notes
honeysuckle, fresh fig, gooseberries, jasmine, aniseed spice, fresh coriander, marmalade
Food Pairing Kashmiri Lamb
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 8.5 g/L
pH 3.31
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 9
Fermentation Vessels Stainless Steel
Lees Aging 4 months
Production Details After a short, cold winter and an early, warm spring the 2015 harvest arrived very early that resulted in smaller, more concentrated berries with a bit higher than usual sugar content. The dry warm summer also inhibited the onset of Botrytis cinerea (Noble rot), which resulted in a more tropical fruit flavour profile. The Riesling was harvested early morning on the 9th of March at a sugar content of 25.4°B and pressed as whole bunches as soon as possible to retain the highly aromatic flavour compounds. Only the free run juice was used and fermented at 12-14°C. Once a harmonious balance between residual sugar and acid had been reached, fermentation was stopped. The resulting wine was left on the lees for four months to enhance the richness and mouthfeel of the wine.
Tasting Notes
frangipani scent, peeling Clementine's, just baked brioche, highveld thunderstorm, hot sun on a rock face minerality, fresh clingstone peaches, smooth silky litchi
2014 Technical Specifications
Alcohol 13.0%
Residual Sugar 7.6 g/L
pH 3.31
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Soil Hutton
Grapes Picked March 20
Fermentation Vessels Stainless Steel Tank
Maceration 1 days
Lees Aging 2 months
Production Details Riesling is arguably the greatest white grape cultivar by virtue of the wine's ability to age as well as reflect the terroir in which the vines are grown. Following the success of the 2013 Riesling we eagerly awaited the fruit of 2014. After a long, cold, wet winter of 2013 the Riesling initially displayed strong growth resulting in much time being spent meticulously toiling the vineyards. Cool, maritime conditions allow for slow ripening and optimal flavour concentration. Regular early morning and late afternoon mists during summer enabled the partial onset of Noble Rot thus concentrating sugars and adding richness to the wine. The grapes were harvested on the 20th of March at 22.5° Balling. Riesling is vinified reductively so as to retain the highly aromatic flavour compounds and optimal expression of terroir. The grapes were harvested at 22.5° Balling and after crushing the must was left in contact with the skins for 24 hours so as to promote optimal flavour extraction. The must was tank fermented at 16°C and once a harmonious balance between residual sugar and acid had been reached, fermentation was halted. Lees contact for 2 months prior bottling enhances the richness of this wine.
Tasting Notes
Granny baked apple pie, cinnamon, choc cheesecake, Seville marmalade, toast, vanilla, biltong, lavender, musk, potpourri
2008 Technical Specifications
Alcohol 13.23%
Residual Sugar 2.9 g/L
pH 3.4
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Region Durbanville
Pressing Method Whole Cluster
Production Details A new venture for us, (we hope to emulate the Mossel rieslings with some additional Durbanville flair). After whole bunch pressing and copious amounts of CO2 to prevent oxidation, we are really chuffed with what's in the bottle, lovely rose petal with strong lime and steely backbone, lots of potential to become really exceptional. The grapes for this vintage were bought in from Darling but we are currently (Aug 08) planting our own "real" riesling (ie Weisser not Cape) - these grapes will come into production in 2011.
Tasting Notes
lovely rose-petal and sweetpea florals, impressions of patisserie, seville oranges and marmalade with slick, clean finish
Producer Information
Website
Address
Tygerbergvalley Road/ M13, Durbanville, 7551, South Africa
Phone
+27 21 976 1467
Email
Owner
Bernhard Veller
Cellarmaster
Helgard van Schalkwyk