Oldenburg Vineyards Rhodium 2014, so good with Nina Timm’s Pork Cutlets with Hazelnuts & Sage

Oldenburg Vineyards Rhodium 2014

The latest release from Oldenburg Vineyards in the Banghoek Valley is the Oldenburg Vineyards Rhodium 2014. First released some vintages ago, it is named for Rhodium, a very rare metal of which South Africa produces most of the worlds production. It is used mainly in premium jewellery. So, a low production and used in premium jewellery – a bit like this wine. Oldenburg is situated high up in the Banghoek Valley surrounded by mountains seemingly reaching for the heavens. In the centre is a hillock called Rondekop which plays a significant part in the microclimate of the Estate. Its ferricrete soils add much to the flavour of the grapes grown thereon.

Philip Costandius – Oldenburg’s GM Winemaking

Harvested by hand, the grapes for the Oldenburg Vineyards Rhodium 2014, 80% Merlot and 20% Petit Verdot are separately vinified for later blending. Gently destalked and crushed, pump overs took place three times a day. 20 months of maturation took place in 300 litre French oak barrels of which half were new.  The wine was then blended and prepared for bottling by much awarded Philip Costandius who is responsible for the Oldenburg Wines.

It looks like
Bottled under natural cork in a Bordeaux shaped bottle. The label is an attractive matt gold. In the glass, the wine is an almost Indian ink dark bloodplum.

Petit Verdot, which makes up 20% of the blend

It smells like
Dark cherries, scrunched fynbos herbs, baked vanilla brioche.

It tastes like
Beautiful thread of generous berries, cherries and plums. Well put together, a big wine. The cashmere clad tannins are well integrated with the fruit, acidity and oak in a delicious dry expression of the two grape varieties used.

Nina Timm’s Pork Cutlets with Hazelnuts & Sage with Coleslaw

It’s good with
This is a grand wine which needs well cooked food. Anything from the traditional Sunday Roast with crispy roast potatoes, vegetables and real gravy to a well cooked midweek supper dish. Nina Timm’s Pork Cutlets with Hazelnuts and Sage with its Coleslaw accompaniment is just perfect with the Rhodium. Click here for her recipe.

Nina Timm of myeasycooking.com

Read more about Oldenburg Vineyards – CLICK HERE

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