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Nitida Sauvignon Blanc Durbanville is made from 100 percent Sauvignon Blanc.
A flavor kaleidoscope of rosy strawberry & raspberry parfait with vibrant nasturtium & naartjie skin. A "wallop" of herbaceous coriander, rocket & nettles is the perfect foil for creamy dessert peach & nutty almond.
Our label illustrations are hand drawn using inks made from our NITIDA tree leaves. Inspired by a Protea nitidus in our garden, they also feature local renosterveld plants and some of the creatures who share the farm with us. Inquisitive and majestic birds, adventurous and sometimes vicious mammals and a plethora of insects that make our corner of Durbanville renosterveld and special.
After four of the driest seasons on record, our Sauvignon blanc vines experienced phenolic ripeness earlier than expected. This kept us on our toes to make sure that we spent a lot of time in the vineyards
tasting grapes rather looking at chemical analysis to get the picking dates correct. This resulted in concentrated fruity components with lower than normal alcohol levels.
Around 85% of the grapes for this wine is sourced from Nitida farm itself, with the balance coming from the neighbouring farms to bring more complexity to this example of Durbanville terroir.
The grapes were harvested in 25 different pickings over a time span of 6 weeks. This gives us a variety of building blocks to create a complex Sauvignon blanc that reflects the riper tropical fruit flavors of the 2018
harvest, with green undertones that is traditional from the Durbanville terroir.
Residual Sugar: 1.5g/L
Total Acidity: 5.9g/L
Tasted with wild mushroom risotto, and awakens a desire for ostrich and pecorino to impress.
Situated in the heart of the Durbanville Wine Valley you will find our family-owned and operated wine cellar. Although not intentionally award-driven, there is no denying the status of our Wine of Origin Cape Town, boutique wines. For us, being handmade is more than just a physical process and approach, it is about perfecting the small details along the way while treating each batch of juice with respect throughout its journey from the vine to Nitida wines. It is also about working with nature and thereby ensuring that the wine embodies our attitude and brand.
Nitida embodies devotion, passion and aspiration. Stroll through our cellar, take delight in our wine tastings and dine with us at Cassia Restaurant or Tables at Nitida.
History in the making. How does a small Durbanville property running a flock of 50 sheep, 2 cows and a sheepdog consequently become one of South Africa’s most successful small wine cellars? This type of fairy tale only gets written when a few very special ingredients get blended with a number of happy coincidences. So, what was their Nitida recipe and how did they become part of the Durbanville Wine Valley?
In 1990, they found a beautiful piece of soil, just “to live on” and then started adding some magic ingredients; Peta’s mother, the wonderful “Matriarch” that helped the family finance the farm. They also found a 1971 Ford tractor which they promptly named Pufford; Klaas, who taught them how to milk a cow and chase down sheep and the final, most essential element was energy and wonderful people.
In 1992, Bernhard took a week off work so he, Klaas and Pufford could plant a couple of vineyards. The plan was to only make a few barrels. Three years later, they won their first double-gold Sauvignon Blanc and in 2001 they were recognized as a benchmark Semillon producer.
In 2014, the winemaker Daniel Keulder joined the company from Groot Constantia and became part of our Nitida family!
Now 28 years on, this family owned and run cellar is one of the most consistently awarded and loved boutique wine cellars in South Africa with a host of double gold, gold and silver medals, a few 5 star platters and countless awards and certificates.
Daniel Keulder is the unsung hero of the vineyards. Taking grapes and turning it into award-winning local and international wines. Daniel is a creative mind, that takes inspiration from the terroir, the wild critters living among the vines and the balance in the soil. Daniel prides himself on being part of a team and not the celebrity that does it all on his own. They love this about their winemaker and they believe in his instinct to keep Nitida beautiful and handmade with attitude.
Danie joined the team in December 2014. Coming from 5 years of making wine at Groot Constantia, he brings with him a great love and understanding of working with cool climate grapes. It’s a given that he will continue to make stunning wines with them and perhaps his experience in making craft beer becomes part of their future Nitida culture!
HANDMADE THE NITIDA WAY
At Nitida, “We completely believe that beautiful wines come from day to day thoughtful management in the vineyards.” During harvest at Nitida, although we don’t discount analyses, we pick on the tried and true indicators of flavour and appearance. We pick each bunch of grapes by hand, choosing only the very best for our wines. We inspect our vineyards every day to ensure the leaves, buds and bunches are healthy and to check that the spiders and ladybirds are alive and well.
THE STORY BEHIND THE LABEL
We have won numerous awards for our wine labels and have had big admiration from our friends, but behind all that recognition is an untold story. The story behind our label.
Our labels were not a quick design sketched by an agency and sent off to the printers. No, quite the opposite. We spent months thinking of the best way to incorporate everything Nitida stands for. To capture the essence of the estate, our wine’s unique characters and to give our friends far away a little bit of home.
Our label illustrations were hand drawn using inks made from our Nitida tree leaves. Inspired by protea nitidus in our garden, they also feature local Renosterveld plants and some of the creatures who share the farm with us.
West Coast Renosterveld – Estimated that only three percent of this critically endangered and hugely fragmented vegetation type remains and loss is due to agriculture having taken over these highly nutritive soil areas. Other wild critters include, Cape Eagle Owl, Cape Clawless Otter, the Golden Orb spider, Yellowbilled Duck, Cape Cobra and protea Nitida tree (waboom).
Our Touraine Sauvignon blanc is crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness.
Average age of the vines is 20 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal for the Aperitif , any cooked fish such as smoked and grilled salmon but also obviously with a Goat Cheese.
Boxwood Estate Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
A pale lemon color reflects an overall citrusy bouquet and flavor profile, captured by bursts of fresh, bright acidity. Lemons and lime zest, as well as passionfruit and pear dance along the mid-palate, accentuated by a creamy and luxurious finish.
Kennedy Point Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Kennedy Point Vineyard makes a Marlborough Sauvignon Blanc that captures the essence of the regional fruit. The grapes, grown in the hot, stony soils of the Wairau, produce a wine redolent of fresh cut wild flowers and a full palate of passion fruit, gooseberry and citrus. The wine has a crisp dry finish and is perfect as an aperitif, with seafood or any light summer meal.
Laird Sauvignon Blanc Napa Valley is made from 100 percent Sauvignon Blanc
Vineyard: 100% Big Ranch Road
Appellation: Oak Knoll District of Napa Valley and Rutherford
Varietal: 100% Sauvignon Blanc
15% of Big Ranch fermented in Neutral Oak barrels + 2% of Smith Ranch fermented in Neutral Oak Barrels.
This lively and prolific varietal thrives in alluvial deposits composed of gravelly sand and gravelly loam, with good water retention and moderate fertility. Our Napa Valley Sauvignon Blanc is crafted in an approachable, fruit-forward style that is typical of the varietal and expressive of its terroir.
Tasting Notes: Translucent gold color leads to notes of juicy ripe pineapple, jasmine, Kaffir lime and Juicy Fruit gum entice the nose. Balanced, yet vibrant body of acidity tantalizes the palate with pineapple, passion fruit and Charentais Melon; a refreshing layer of minerality hits your mid-palate. The elegant, floral finish opens into a complex balance of white peaches, nectarines.
Lexicon Sauvignon Blanc is made from 100% Sauvignon Blanc
The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a really good wine.
Sauvignon Blanc, historically known for the great white wines of Bordeaux and Sancerre, has increasingly been associated in the “New World” as coming from New Zealand. Our 100% Sauvignon Blanc was produced from grapes grown in the renowned Marlborough region. Marlborough is recognized for growing outstanding Sauvignon Blanc with mouth watering fresh acidity, balanced by intense tropical fruit notes.
Tropical, zesty & citrusy. Hints of guava, passion fruit & gooseberries.
Palacio de Bornos Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Straw-like yellow color with fresh green tones.
Bright pale yellow colour. Intense varietal aromas, with hints of tropical fruit and flowers. Fresh, tasty and well balanced.
Ayni Vino de Parcella Gravas is 100% Malbec
Ayni Gravas was created show the diversity of wine profiles that can be derived from Paraje Altamira’s terroir. The goal with this particular wine is to show a markedly calcareous profile that derives in a more intense black fruit flavor profile and a chalky tannin structure with great age potential, as opposed to the more feminine and elegant style which is typical from Paraje Altamira wines.
Chakana plans to further develop this wine, increasing its accents through vineyard selection and oak aging. Over time, production can potentially increase to 10,000 bottles (maximum).
Ayni Gravas is produced from smaller plots of a 20 hectare vineyard in Paraje Altamira, Valle de Uco, Mendoza. Paraje Altamira is a Geographical Indication (IG) located on the alluvial cone of the Tunuyan River. The Ayni vineyard has been planted on virgin soils on the upper (south western) side of the cone. The vineyard is crossed by numerous smaller river beds that once formed the river delta, and these create a pattern of different soil depths and gravel formations, imparting very different characteristics on the wine. Ayni Gravas is produced only with the sections of the vineyard where the calcium carbonated gravels come to the surface and the vines grow amongst them with no soil. Only a smaller percentage of the vineyard (approximately 20%) features these conditions.
Pairs well with grilled meats and stews.
"Dark medium ruby. Enticing violet lift to the aromas of boysenberry, blackberry and licorice; wild but not excessively so. Juicy and fine-grained, with penetrating chalky minerality enlivening the flavors of crushed blackberry, flowers and spices. In a very savory, almost salty style, finishing dry and firm, with fresh, fine-grained tannins and lovely energy and length. (just 12.5% alcohol; from the same vineyard as the Ayni Vineyard Paraje Altamira but from a selection of soils) - Stephen Tanzer"
- Antonio Galloni's Vinous (June 2019), 91 pts
"There is a new 2017 Ayni Parcela Gravas, a selection of Malbec from their Ayni vineyard in Paraje Altamira from very shallow plots with a high content of limestone. The nature of the soils might have resulted in some stress in a warm and dry year like 2017, and the wine felt a bit ripe and with harsher tannins than the regular Ayni. For the rest, the production and élevage remained more or less the same. I look forward to seeing the results in a cooler year. For now, the tannins need a little bit of time in bottle. 3,000 bottles were filled in March 2019. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
Alain Jaume Tavel Rose Le Cretace is made from 60% Grenache, 30% Syrah and 10% Mourvedre
Rosé de saignée (bleed technique) with a vibrant ruby color, complex and elegant, notes of crushed strawberries and rose petals.
Tavel Le Cretace Rose gives up vibrant wild strawberry, watermelon, crushed flowers and hints of spice to go with a medium-bodied, layered and seamless profile on the palate. A classic rose from this appellation, enjoy this beauty with food over the coming year or two.
Pair with roasted and/or spicy Turkey, sushi, seafood and grilled fish, asian food.