oldenburg-grenache-noir-2014Oldenburg Grenache Noir 2014

One of the exciting things happening in the wine world in the Cape is the appearance over the last few years of wine grape varieties of which we had almost never heard.  Grenache Noir being one of them.

And when a truly serious producer like Oldenburg makes a Grenache Noir, it makes it with a major statement.  The grapes for the Oldenburg Grenache Noir 2014 are grown on bush vines, planted on Cartref soils and offered supplementary irrigation.

Hand harvesting early in the morningHand harvesting at Oldenburg

Once ready for harvesting, the grape are picked by hand, bunch sorted, then berry sorted in the cellar, destalking and gentle crushing follows.  Once in the fermentation tanks, the fermenting wine is pumped over the skins which float on top [called the cap] three times a day. Once fermented dry, the wine is matured for 20 months in 300 litre French Oak barrels before being prepared for bottling.

It looks like
Bottled under cork in a Burgundy shaped bottle. Both the foil and the label are printed silver on black with the variety printed in red.  In the glass the wine is ruby opaque at the core which pales out to garnet at the rim.

It smells like
A generosity of ripe mulberries and roadside brambles, undertow of charcuterie and the finely applied oak.

It tastes like
For me, with a palate used to the usual suspects, Cabernet Sauvignon, Merlot and Syrah, this is a joy of southern French flavours.  The berries of the nose continue as flavours on the palate, interspersed with spice. The mouthfeel is well balanced, with the oak and acidity and tannins all woven together in the long gentle waning aftertaste.

dsc_5685Dianne Bibby’s Roast Butternut & Lentil Bobotie

It’s good with
Excellent as a glass on its own while watching the embers of the braai fire dying down.  Likes spicy foods, and local dishes like tomato bredie. Dianne Bibby is a cook who is always exploring and she has come up with the most delicious Roast Butternut & Lentil Bobotie which is such a compliment to the spiciness of the wine.  And a compliment to Heritage Month. Click here for her recipe.

Dianne BibbyDianne Bibby

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