Oldenburg Vineyards Viognier 2018, excellent with my Pickled Fish…

Oldenburg Vineyards Viognier 2018

I have a declaration before I even start writing this post. I LOVE VIOGNIER. Love it on its own, when it is blended into a white wine and when it is co-fermented with Shiraz. The Oldenburg Vineyards Series is proof absolute that you need to start off with fine quality grapes. Actions in the vineyard are minimal to make full use of the Banghoek Mountain Terroir. They say the best fertilizer for a vineyard is the soles of the shoes of the Viticulturist and Winemaker. This range of wines simply showcases the best of the different grape varieties used. And so it is with the Oldenburg Vineyards Viognier 2018.

Viognier Grapes taking advantage of the sun

The grapes were hand harvested by secateurs and taken to the cellar where the bunches were sorted. This is followed by destalking and crushing. Interestingly the winemaker used 300 litre Hungarian Oak barrels made from Quercus Frainetto, the oak which inhabits Eastern Europe. Fermentation took place in these barrels of which 33% were new, the remainder previous fills. Maturation in the barrels took place over 14 months. The Oldenburg Vineyards Viognier 2018 was then prepared for bottling

Oldenburg Winemaker, Nic van Aarde, about to get serious with one of his wines

Pour
From a Burgundy shaped bottle, closed with a superior screw cap. The label and cap are white with interesting geographical motifs. In the glass, a gem bright pale Citrine in colour. The aromas are part of my joy in a Viognier. Soft sun-dried Turkish Apricots and Elberta peaches, marzipan, and the sweet aroma of orange blossom. From entry the palate is sappy, full and rich.  There are some lovely fruits hiding there, greengage plums and the full taste of a ripe Winter melon.  There is a lovely thread of acidity which goes through the generous mid palate into the long and gently waning aftertaste. which has hints of oak spice and white pepper. There are just over 1000 bottles of this fine wine available so make your move quickly.

Cape Malay Pickled Fish – photo Jane Anne Hobbs

Pair
The Oldenburg Vineyards Viognier 2018 is a food wine par excellence. Just made for dishes with a little bit of oomph. I know that Easter is the traditional season for Pickled Fish, especially in the Cape with its vibrant Muslim Community, no reason not to have a lovely plate of it for a sunny Winter lunch. In Leafy Linden we have sunny Winter Days, every day. Click HERE for my recipe.

Listen to my 60 second podcast, volume up and click the red arrow on the left.

Read more about Oldenburg Vineyards – CLICK HERE

Oldenburg Vineyards
is our Website Partner

signature