not intentionally award driven, there is no denying the status of this tiny
family owned Durbanville cellar. They pick on the tried and true indicators of flavor
and appearance. They pick by hand, allowing them to leave the less perfect
bunches for the soil to enrich itself - and before pressing, they again sort
the individual grapes by hand. Their bottom line is that, to be part of the Nitida family, requires
commitment, passion and a desire to be involved. Strategically they are following a very
traditional but personalised approach to making wine. In line with their brand
honesty, they don’t try to be clever or practise contrived marketing jargon. They
completely believe that beautiful wines come from day to day thoughtful
management in the vineyards. So, they spend a disproportionate amount of time
checking the small things on a daily basis. They completely believe that
beautiful wines come from day to day thoughtful management in the vineyards.
does a small Durbanville property running a flock of 50 sheep, 2 cows and a
sheepdog become one of South Africa's most successful small wine cellars?
type of Cinderella fairy tale only gets written if a few very special
ingredients get blended with a number of happy coincidences. So what was the
Nitida recipe? First they found a piece of beautiful soil (just “to live on”), they
also happened to really fancy drinking good wine. Maybe it helped to be
inadvertently perfectly trained for the job of crafting a wine brand (Bernhard
is a chemical engineer and Peta was in advertising).
25 years on, this family owned and run cellar is one of the most consistently
awarded and loved boutique wine cellars in South Africa..."
they just had to add some magic ingredients: Peta’s mother, their wonderful
"Matriarch" helped them finance the farm; they found a 3-cylinder, 30
kilowatt, semi-derelict 1971 Ford tractor in the shed which they promptly named
Pufford and learnt to drive; then there was Klaas, who had worked on the farm
for years (he taught them to milk a cow and chase down sheep) and the final
essential element was tonnes of energy and wonderful people.
bought the farm in 1990 and 2 years later, Bernhard took a week off work so he,
Klaas and Pufford could plant a couple of vineyards (they intended to make just
a few barrels).
truffles and spice and all the things nice. Tropical cling peach, mango and
papaya paly leading roles but share the stage generously with fresh lemongrass,
warm vanilla pod and light cigar box. As a curtain call, wondrous with
honeycomb and liquorice ice cream.
The wine will like rich, cream
based pasta dishes, rich seafoods, chicken dishes and spicy foods such as Thai
The wine is ready to be enjoyed now but will develop in the bottle over the next 2-3 years.
Nitida Cabernet Sauvignon
The wine shows dark fruit
characteristics accompanied by subtle
notes of black olive and bell pepper. Rich on the palate with good tannic
The wine will reward medium-term
Delicious with a steak, rich meat dishes and
pasta dishes. White truffles and spice and all the things nice.
The wine is ready to be enjoyed now but will develop in the bottle over the next 4-5 years.