Oldenburg Vineyards is situated high up in the Banghoek Valley in the Stellenbosch Wine Appellation, looking down on Groot Drakenstein and the Hottentots Holland Mountains in the distance. The Simonsberg and the Stellenbosch Mountains rise, Alps like to a great height all around. In the middle of the Estate, Rondekop, an enchanting little hill stands proud, making a huge difference to the microclimate and also to the grapes grown on its ferricrete laced Oakleaf and Vilafonté soils. Supplementary irrigation only supplied when required. The Oldenburg Rondekop Stone Axe Syrah 2016 gives reference as to how long the place has been inhabited.
The grapes for the Oldenburg Rondekop Stone Axe Syrah 2016 are bunch sorted at hand harvesting time, and then after destalking in the cellar, the berries are sorted through again to remove any unripe or raisined berries and MOG [material other than grapes, such as leaves or stalks]. So, only the best of the grapes go through for the winemaking process, which involves three pump overs per day and three days of cold soaking. Maturation took place for 20 months in French oak barrels, of which half were new. The wine was then prepared for bottling.
It looks like
Bottled under natural cork in a Burgundy shaped bottle. The label is part of the exciting new livery recently announce by Oldenburg Vineyards. In the glass, the Oldenburg Rondekop Stone Axe Syrah 2016 is a youthful deep plum purple at the core which pales out to purple garnet at the edges.
It smells like
A generosity of berries and the oak and its concomitants, like spices and an undertow of marzipan.
It tastes like
From entry to tail, the wine is a full palate of dark berries, roadside brambles and mulberries and ripe soft plums. The oaking is interwoven with the voluptuous fruit and the already cashmere clad tannins in a long and very satisfying aftertaste.
It’s good with
This is a wine built for a well-cooked meal. Meat or meatless, it serves as a wonderful support complementing a dish. Nina Timm’s Oriental Beef Casserole is a great foil to the Oldenburg Rondekop Stone Axe Syrah 2016. Click here for her recipe.
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