Here is a wine, there is a white as well, which represents an idea. The idea is that the Banghoek Valley on the East facing side of the Simonsberg is cooler than the parts of the Stellenbosch Wine Appellation on the West facing side of the mountain. Of the 8 different natural elements that make Oldenburg Vineyards so special, 3 of them are the mountains, the elevation and the winds. Being cooler, the grapes ripen more evenly and slowly, resulting in greater flavour and colour in the wines. The wine is a blend by Nic van Aarde, the Estate’s winemaker of 51% Syrah and 49% Cabernet Sauvignon. Grapes are harvested off the slopes of Rondekop, a charming little hillock in the middle of the Estate.
Some interesting stages in the cellar, the Syrah after destalking and sorting, was fermented in two tanks. One foot stomped, and one whole berry fermented using natural yeast. The Cabernet Sauvignon grapes were cold soaked for five days. Punch downs took place 3 times a day for all the wines. After fermentation, the grapes were basket pressed and the wine taken to tank for malolactic fermentation. Maturation took place in 300 and 500 litre French oak barrels. The wines were then blended and prepared for bottling.
From a Bordeaux shaped bottle, as is the white blend, and closed with a screw cap. In the glass, the wine is a purple tinged bloodplum colour at the heart which pales out towards the rim to ruby. The aromas are bright, roadside fennel seeds, raspberries, blueberries, desiccated black olives and juniper. The palate is full and rich and generous from entry with a golden thread of raspberry acidity running through to the long and gently waning. Dark berries and prune plums mingle with the oak spice and vanilla. The tannins are beautifully integrated. An impressive glass with a high quality to price ratio.
The Oldenburg <CL° Red Blend 2019 is a wine for gentle sipping, though it is great with food. The dish that came to mind for me was the legendary Steak au Poivre by Julia Child. Such a perfect combination, the pepper with the wine. David Leite, an American food writer, has the recipe on his website. CLICK HERE. David is well worth following, lovely website with great recipes.
Read more about Oldenburg Vineyards – CLICK HERE