I write about Oldenburg Vineyards and I think of its fabulous situation. High up in the Banghoek Valley, surrounded by some of the most Alpine mountains of the Cape. I think of its micro-climate, of its soils and of the amazing little Rondekop, plonk in the middle of the Estate. Rondekop is a hillock of ferricrete soils which give the grapes on it deep flavours from the deep roots which go down into the iron laden soils. This is where the grapes for the Oldenburg Vineyards Chardonnay 2016 are grown.
Phillip Costandius is the GM Winemaking on the Estate ensures perfectly ripe grapes, hand harvested on the estate. The vines grow on Alluvial soils. Once in the cellar, the grapes undergo hand sorting before the bunches are destalked and the berries crushed before fermentation. 72% of the grapes were fermented in stainless steel tanks, while the balance was fermented in 300 litre French oak barrels, 50% of them new. A further 8 months is spent in the barrel for that component, before being blended with the stainless-steel tank fermented wine. Preparation for bottling then takes place.
It looks like
Bottled in a Burgundy shaped bottle under screw cap with the grey livery used for the Oldenburg whites. In the glass, it is a delicate straw in colour.
It smells like
Sweet tropical limes, lemon oil with the oak barrels giving their lovely marzipan aromas.
It tastes like
From entry, there is a golden thread of round Cape gooseberry acidity running through well into the aftertaste. There is some wet river stone minerality, white fleshed peaches and melon. Nice full flavours which are great with food.
It’s good with
A serious sipper, rather than a quaffer. Made for food and my thoughts always move to a well roasted buttery organic chicken, with real gravy made from all the fondy scrapings from the roasting pan. On the other hand, there is a wonderful way to cook chickens using Ina Paarman’s Pyramid Braaied Flatties. Click here for her recipe.
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