Oldenburg Rhodium 2013
Rhodium, of which South Africa produces most of the world’s supply, is a very rare metal. It is used in the manufacture of premium jewellery and also as a catalyst for sustainable processes.
Rondekop in Autumn
Oldenburg is a rare estate. It is beautifully situated in the northern reaches of the Stellenbosch Wine Appellation. High up in the Banghoek Valley with a view to forever and surrounded by Alpine mountains, with an enchanting little hillock, Rondekop, in the middle affecting the microclimatic conditions on the estate. All in all, the care taken with planting the vineyards over recent years, management of the vines themselves, well timed harvesting and superb cellar elevation, eventually show up in a bottle of Oldenburg wine.
The Oldenburg Rhodium 2013, more than a flagship, leads the Oldenburg wines into the market place.
Philip Costandius, Oldenburg’s Winemaker
A blend by Philip Costandius, Oldenburg’s Winemaker, of 75% Merlot, 15% Cabernet Franc, Petit Verdot 5% and Malbec 5%, Rhodium is a classical right-bank Bordeaux style blend. Hand-picked and hand sorted on arrival in the cellar, a 3-day cold soak, pump overs three times a day during the early part of fermentation all lead to 19 months’ maturation in French oak barrels, half of which were new. The wine was then prepared for bottling.
Judi Dyer, Oldenburg’s newly appointed CEO
The Oldenburg Vineyards Shiraz 2013 and Viognier 2015, were recently awarded Grand Cru status and selection as Double Platinum Top 100 SA Wines. Double Gold medals were awarded to the Oldenburg Vineyards Cabernet Franc 2014, Cabernet Sauvignon 2013 and red blend, Rhodium 2013, while wines that collected Double Silver were the Oldenburg Vineyards Chardonnay 2016, Chenin Blanc 2016 and Merlot 2013.
It looks like
Elegant Bordeaux shaped bottle and golden livery. In the glass, a deep opaque bloodplum which pales out to garnet at the edges.
It smells like
A generosity of red black and blue fruits, undertow of minty eucalyptus.
It tastes like
Sumptuous, sappy, layered fruit with benign intrusions of charcuteries, oak and its concomitant spices and caramel vanilla. Tannins, acidity fruit and oak woven together in perfect harmony. Long ending.
Ina Paarman’s Individual Beef Wellingtons
It’s good with
This is a food wine, though would be the perfect after dinner bottle of wine by the fire, with a touch of not too serious conversation. While the wine would be at ease with a well cooked and flavourful mid-week supper dish, Ina Paarman’s Individual Beef Wellingtons, show the wine the respect it is due. Click here for her recipe.
Ina Paarman, Queen of the South African Kitchen
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