Wines from South Africa


Nitida

Although 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.

How 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?

This 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).

"Now 25 years on, this family owned and run cellar is one of the most consistently awarded and loved boutique wine cellars in South Africa..."

Finally 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.

They 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).


Nitida Semillion
 

White 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 curries.

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 structure.

The wine will reward medium-term cellaring.

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.