I know that I keep on waxing lyrical when I write about Oldenburg Vineyards, but not only are the wines superb, the position of the vineyards, high up in the Banghoek Valley. There are many great views, lovely positions, perfect micro climatic conditions, wonderful soils. This one is exceptional. Settled at the foot of the Alpine Stellenbosch Mountains it looks north, with the Simonsberg on the left and the mighty Groot Drakenstein on the right, down as far as the eye can see to the mountainous horizon.
New planted vineyards, which are mature and producing top quality grapes, are planted to the noble varieties. In the middle is a tiny hillock called Rondekop which has ferrous soils, which make a big difference to the flavours and aromas of the wines. Deep roots bring up all manner of nutrients from deep down.
The grapes for the Oldenburg Cabernet Sauvignon 2013 come from vineyards planted in 2005 on Oakleaf and Hutton soils. Drip irrigation is available in case of need.
Winemaker Philip Costandius and his team ensure that bunch and berry sorting takes place manually to ensure that only the best fruit goes through to fermentation after a three-day cold soak. Pump overs took place three times a day to allow gentle extraction of colour, aroma, flavour and tannins. 19 month’s maturation took place in French oak barrels, half of them new. Serious oaking regime for a serious wine.
Mountainous Stellenbosch is known for its fine Cabernets, and this is a sublime expression of this Bordeaux grape, the result of a vineyard crossing of Cabernet Franc and Sauvignon Blanc any years ago.
It looks like
Classical Oldenburg livery, black and silver with the variety printed in red. Bottled under natural cork in a Bordeaux shaped bottle. In the glass, the wine is a deep plum red at the core which pales out to ruby garnet at the rim.
It smells like
Fabulous red, black and blue berries. Blackcurrant cordial. Baked almond shortbread. Fynbos herbs.
It tastes like
Big boy, muscular and structured with perfect harmony from entry. Full round bright fruit. Balance of acidity and vibrant tannins. Very satisfying mid palate and long tail. This wine is built to last and cellaring for a couple of years will bring great pleasure.
It’s good with
This is a wine made for full flavoured food. Do chill it for 30 minutes or so, it will enhance your drinking pleasure. My Weimar friend, Meeta K Wolff, always has such interesting recipes on her website which fortunately she kindly allows me to use to match with wines. Her fusion of Bavaria and Asia in her Ramen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede is a true winter dish with so many of our wine land friends going off hunting for the pot. Click here for her recipe.
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