Oldenburg Viognier 2017, great food wine, perfect with Nina Timm’s Cape Malay Curry….

Oldenburg Viognier 2017

When I hear the word Viognier, my mouth puckers up and starts making juice. What an amazing grape variety and I truly think not enough people are brave enough to make the choice and go with it. Oldenburg Viognier 2017 is such a wine for me. It comes from a beautiful little wine Estate at the top of the Banghoek Valley in the Stellenbosch Wine Appellation. And I’ll bet it is very chilly there with the snow topping the mountains of the winelands. The Viognier Vineyard on Oldenburg was planted in 2007, so it is well into its 11th year, and producing fine grapes under the guiding hand of Philip Costandius and his team in the Vineyard.

Viognier catching some early morning sunshine

The grapes for the Oldenburg Viognier 2017 were hand harvested, usually in the early hours of the day when the vineyards are still cool. They are taken to the cellar, destalked and crushed and then taken to a mix of 300 litre French and Hungarian Oak barrels for fermentation and maturation for 14 months. Hungary is home to the famous Tokaji wines, and the local oak has become popular as an addition to French oak.

Half of the barrels were first fill while the remainder were previous fill to allow the oak to support the fruit rather than overshadow it. The wine was then prepared for bottling.

Adrian Vanderspuy, Oldenburg Owner & Philip Costandius, GM All things Wine

It looks like
Bottled under screw cap in a Burgundy shaped bottle with the elegant silver on grey livery. In the glass, it is a gem bright golden straw in colour.

Oldenburg Homestead, available for hire

It smells like
My grandmother used to make custard with our bright yellow farm eggs. We picked peach leaves which were stirred in and gave the custard a lovely almondy flavour. The custard was served at the beginning of the yellow peach season with some whole apricot added to the stewing peaches. That is what this Oldenburg Viognier 2017 smells like.

It tastes like
From entry, there is a fine golden line of fresh fruitiness right into the long and lasting aftertaste. The lovely tastes of small round river stones we used to play with as kids are there too, with this delicious Scottish Shortbread undertow.

Nina Timm’s pretty plate of Cape Malay Curry

It’s good with
It asks in the politest way for food. It is quite dry, so would be a perfect partner to soft spicy chicken or fish dishes. Pork belly with lovely crispy crackling with baked Pink Lady apples was our choice and it was just so good. Interestingly enough it works very well with curry and Nina Timm’s cape Malay Curry is a great fit. Click here for her recipe. And do have a look at her website while you are there. Well worth the visit for easy cooking, budget friendly dishes.

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