Nederburg - Winemasters Cabernet Sauvignon 750ml

$28.00 $39.50 Save 33%

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Alcohol percentage 14.5
Bottle volume ml 750.0ml
Brand Nederburg
Gift box No
Country of origin South Africa
Varietal Cabernet Sauvignon


The Winemasters ensemble, comprising a top-quality range of varietal offerings, is named to honour the Paarl winery’s long-established tradition of winemaking excellence. These classically styled, food-friendly wines with abundant fruit flavours, elegance and finesse, treasure the integrity of the grapes in every step of the wine-growing and winemaking journey. Every drop demonstrates an unwavering commitment to world-class vineyard and cellar skills.

This wine is made from Cabernet Sauvignon grapes.

Tasting Notes

  • Palate
    Fine entry into the mouth where blackcurrant is prominent followed by array of berry fruits with plum and sweet spice. Great oak support. Rich and full bodied with fine tannins and everlasting finish.
  • Nose Nose
    Rich, full nose with ripe red berry fruit and lots of floral backing
  • Appearance Appearance
    Deep core and wide, bright ruby edge


  • 2013
    International Wine & Spirit Competition
  • 2017
    The TEXSOM International Wine Awards

Food pairings

  • Beef
  • Chicken
  • Cheese
  • Lamb

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A classic Spanish red wine cocktail guide

Cuisine Red Wine
Servings 6
Preparation time 5 minutes
Cooking time Less than one second
Nutrition 225 ccls
Category Cocktail


  1. 1 bottle of Nederburg - Winemasters Cabernet Sauvignon 750ml (Preferably Grenache or Tempranillo)
  2. 45 ml of Your Favourite Brandy
  3. 480 ml of Your Favourite Ginger Ale
  4. 1 lemon
  5. 1 orange
  6. 1 apple
  7. 2 tbsp of sugar


  1. Cut the lemon, orange and apple into wedges.
  2. Add the fruits into a pitcher and muddle it for 45 seconds.
  3. Add the brandy and ginger ale and muddle it again for 30 seconds.
  4. Next, pour in the red wine. Add in the sugar. Stir gently to incorporate the flavours together.
  5. Cover the pitcher with plastic wrap. Rest it in the refrigerator for a minimum of 8 hours before serving.

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