ab Shiraz Cap Classique 2007
“A hectic vineyard year - we uprooted old red vineyards with virus infection and replaced with Sauvignon Blanc and Semillon, a hurry up and wait harvest caused by high temperatures alternating with downpours and dry-outs then into hurried picking again, lots of tank juggling, all the reds ripened at the same time and before we knew it – the harvest was over. Our first Coronata white blend was released, we won a Michelangelo double gold for Pinotage 2005 plus it won “Best Durbanville Red” at the Terroir competition also winning best Semillon in South Africa. Sauvignon blanc went to screw cap. Cassia went live. We finished the year with a wonderful Christmas present when Sébastien was born to Jacus and Elrina.”
As always this wine shows its distinctive shiraz heritage with nose full of pepper and spice with rounded hint of sweetness from lovely raspberry fruit with sugar matching the tannins perfectly. The herbaciousness so typical of Durbaville is as always present. “Lovely fine mousse” shows this wine is well made. Drink really cold! Fine mousse, fruity freshness, "naughty but nice". A wonderful way to get a party going - definitely a joyful drink - everyone will have something to say about it.
Nitida started off as the only producer of a red cap classique in South Africa. The measure of our success is that there are now 3 producers and we are still struggling to fulfill the market demand. We are stylistically making very different wines, although the category is growing and we have had a number of discussions to cooperate in the marketing of these wines. Our annual presence at the Franschhoek Cap Classique Festival is always greatly anticipated by fans of the wine who flock to our stall to try the new vintage. We started off making small quantities as a fun venture and have over the years increased our production substantially. Making a red cap classique is a high risk venture. As for any other red wine the grapes are harvested, crushed, de-stemmed and then fermented in open vat fermenters. Then it goes into barrels for 9 months, unprotected by sulphur which would inhibit the next step - secondary fermentation, (initiated by lifting sugars and adding yeast).