Oldenburg Vineyards is situated in the Banghoek Valley in a cooler part of the Stellenbosch Wine Appellation. The East facing side of the Simonsberg Mountain is significantly cooler than the west facing more marine affected side where most of the Stellenbosch Wines are made.
The slopes of Rondekop, the little ‘mystical’ hill in the centre of the estate is made up of ferricrete soils. It is here that the vines which produce the grapes for the Oldenburg Vineyard Series Cabernet Sauvignon. In this, the final harvest of the worst drought in living memory, the vineyards were dry with no pests and diseases. Berries were small which meant a higher skin to juice ratio, thus more colour and flavour in the wines. Once in the cellar, Winemaker Nic van Aarde and his cellar team allowed hand sorting and then cold soaking for three days before the fermentation got under way. Pump overs were performed up to three times daily. Malolactic conversion was in barrel. Wines were matured for 18 months in 300 L French oak barrels in 42% new oak. The wine was then prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is simple and elegant and depicts the 8 natural elements which prevail on the estate. In the glass, the wine is a deep bloodplum at the core which pales out to ruby at the edges. The aromas are of country lane fruits, blackcurrants, plums and pencil shavings. On entry the palate has a raspberry acid line running through to the long and gently waning aftertaste. The palate is packed with fruit, more dark berries and cherries. It is such a brilliant mouthful with the acidity, the fruit, the very accessible tannins and the oak all in the most perfect harmony. While eminently drinkable now, the wine will reward you after a couple of years of cool cellaring.
The Oldenburg Vineyard Series Cabernet Sauvignon 2018 is a perfect sipping wine. It is great with food. Meeta K Wolff, a freelance food photographer, stylist and writer, and resident of Weimar in Germany offers her Beef Stroganoff, a perfect partner. Click HERE for her recipe.
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