Those of you lucky enough to have landed a bottle of the Oldenburg Grenache Noir 2014 will remember a deliciously delicate fruity almost Pinot Noir like wine. The Oldenburg Grenache Noir 2015 is a different kettle of fish. Philip Costandius, GM Winemaker on the Estate, this year decided to cut the bunches in half creating a wine with greater body and a little beef. Exciting!
The vineyard from which the Oldenburg Grenache Noir 2015 was planted in 2007, making it a venerable 10 years old, a time when the vines are producing quality grapes as the roots are down deep in the Cartref soils. These are bush vines which have supplementary drip irrigation which is used very selectively and only when the soil water content drops down low.
The grapes were hand harvested and then gently treated in the cellar, destemmed crushed and allowed no on-skin maceration. Once fermenting, pump overs of the fermenting wine over the ‘cap’ of skins took place. This ensures gentle colour take-up and the extraction of the softest of tannins. After pressing the wine is taken to 300 litre French oak barrels for 20 months maturation. The wine was then prepared for bottling.
It looks like
Bottled in a Burgundy shaped bottle with the elegant black Oldenburg label with the variety written in red calligraphy. In the glass, the wine is a translucent, gem bright plum at the core which pales out to ruby garnet at the edges.
It smells like
Liqueur cherries, rustic berries like brambles and mulberries.
It tastes like
From entry the wine is richly flavoured and well rounded. It has a medium bodied elegance, the generosity of fruit, the gentle acidity, the oak, the cashmere clad tannins all well interwoven into the long and gently waning aftertaste.
It’s good with
Do chill the wine before you serve it for at least 30 minutes. This is a wine which does very well with a buttery roast organic chicken, and a crackly roast pork belly. Alida Ryder’s Low Carb Chicken Satay Salad is a perfect match to this wine. Perfect for lunch on a sunny stoep under a pergola. Click here for her recipe.
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