Oldenburg Vineyards March 2021 Preview
THE WINES THE TASTING ROOM RONDEKOP THE HOMESTEAD THE SHOP
I Can See Clearly Now, The Rain Has Gone

This morning was a great one! Thys and I went to the top of Rondekop to do some filming for this month's TeleView. After a day of mid-harvest rain, there is no better place to film than at the top of Rondekop.

We completed the various video takes, and then Thys popped back to the office and created a clip summarising the moment – with the theme song: I Can See Clearly Now the Rain Has Gone. I am sure you all know the feeling – it is sometimes only after the rain has fallen, when nature shines its full beauty. Similarly, when we are wrestling with something, trying to figure it out, and the light goes on, it all becomes suddenly clear.

For me, it was just that kind of moment: the sun, the fresh air, the mind-blowingly stunning views, and a Jackal Buzzard soaring above our heads, riding the thermals above Rondekop. Added to that, the fact that the grapes hanging in front of me were literally just perfect. These particular grapes were destined for our Rondekop Stone Axe Syrah - a wine that has really begun to shine. In 2007, at our first harvest, we sent the grapes for analysis to a professor at Stellenbosch University. His response: "Wow! These grapes are off the charts fantastic" - and he meant it. We registered readings across his various data points that he seldom - if ever - saw. I had forgotten this conversation until recently, when the professor’s name came up in a conversation. I believe it was only with the launch of the 2016 Stone Axe where we began to truly realise this inherent exceptional quality in our Syrah blocks. The subsequent Stone Axe vintages have continued to root themselves deeper into our translation of this quality. It was this morning, for me, when the light switched on. I could see clearly that something special is on the way. Stay tuned!

As I write, we are halfway through harvest, and the team are pleased with the promise of a great vintage pulling through to the wines. We have finished harvesting the whites, but the reds still need to ripen further, perhaps another two weeks to go (so by my calculations, we should be harvesting them at the time this lands in your inbox). Our day temperatures continue to be unusually cool, and night time temperatures hover around +/-10 °C. Perfect for higher acidity. Nic, Etienne, and Gareth are particularly excited by the Cabernet Sauvignon - possibly the best yet for Oldenburg – so fingers crossed! The rainfall we just had was a concern – with a forecast of significant 'winter-type storm', high winds and up to 90mm rainfall (that's 10% of our annual rainfall - extremely unusual in summer). As it happened, it was only 30mm, with no real wind of note. With soils hardened by a long summer, most of the rain ran off - no problem!

Earlier in March, Nic and I were part of a special virtual tasting, hosted by 67 Pall Mall. It was called Rondekop Translated. We were hosted by Demetri Walters MW, and presented a sneak preview of our Rondekop red wines (which are only due for release this September), alongside the recently released Oldenburg Vineyards Chardonnay and Chenin Blanc 2020, as well as the Grenache Noir 2019. Feedback from guests that watched was great – many of them had ordered a special tasting kit, so they had wine samples to enjoy during the tasting. According to one viewer, Nic was the star of the show. Another believed us to be 'trailblazing'! My favourite comment came from Greg Sherwood MW (one of the guys who best knows South African wines): “The reds were epic!”. We'll take that one, Greg - thank-you. The event was recorded and is available to watch, by clicking here.

If you have ever wondered how master winemakers like Nic create their gems, then take a look at this month’s Point of View below, where Nic tells us about different methods of fermentation, based on how the bunches and berries are handled. Definitely worth a read.

Harvest is always a great time to be on the farm, and this year it has been no different. The month has been hard work for everyone - many late nights in the cellar and early starts for the harvesters - a well-honed team. Early in March, the wildfires kept us all awake - we never like to see nature pillaged like that. Our valley missed the brunt of it, as a wind shift literally at the most critical moment turned it away from our doorstep. A very special hats off to all the firefighters and volunteers who worked tirelessly to battle the blaze and keep the surrounding farms safe.

For me, the memory of the Harvest of 2021 will be the emotional roller-coaster induced by these times of Covid. Just getting here from Europe was tough - never knowing from day to day if we could. Elation at finally being on the farm, with perhaps one of the great vintages upon us. The low of an approaching, potentially catastrophic fire. The sleepless nights. Then with the fire gone - all good again. Finally, the threat of a significant storm with the ability to undermine the anticipated perfection of the vintage, brewing and threatening for a week – and then passing with no issues. 

As I said - this morning was a great one - everything seemed so clear. We have reached the point of making great wines. It was a moment to pause and enjoy - poignant in fact!
Teleview
Oldenburg Vineyards March 2021 Teleview
Rondekop Rhodium 2018
Rondekop Rhodium 2018

The next vintage of the Rondekop Rhodium – the 2018 – is another game changer. For the first time in the history of Rhodium, we have Cabernet Franc dominant blend. The result is – in a word - spectacular.

The wine itself, shows as deep ruby red in the glass. On the nose, vibrant fruits practically jump out of the glass with ample notes of redcurrant, juniper berry and blackcurrant leaf. These present alongside spices like nutmeg, cinnamon and mustard seeds, really showcasing the depth and complexity of aroma. Secondary aromas of cigar box, coconut and vanilla add to a delectable nose, promising a luscious palate. And the taste does not disappoint. Inviting and nuanced, with green bell pepper, peppadew, cloves and toast. The wood integration is sublime: tannins are velvety soft, and the acidity is juicy. A stunning wine that will mature well for another 10-15 years.

The Rondekop Rhodium 2018  is available from 1 April 2021, at R450 per bottle from The Tasting room and online. Contact orderwine@oldenburgvineyards.com to order, or for more information.

Whole bunch vs Whole Berry vs Crush & Destem

One of the very first decisions a winemaker makes during harvesting, is the method of processing the grapes before fermentation is initiated. Typically, there are three methods to choose from: whole bunch, whole berry and crush-and-destem.

Whole bunch is exactly as it sounds: the bunches are put into the tank whole, with the berries still attached to the stems, and then the fermentation proceeds with the stems in the mix. Whole berry is where the berries are removed from the stems, but not crushed. Ultimately, the berries crush under their own weight, allowing the juice to run. Lastly, there is crush-and-destem, where the grapes are mechanically removed from the bunches and then crushed for release of the juice. Each method has its place in winemaking and contributes stylistically in a very specific manner.

For the Oldenburg Vineyards white wines, Nic opts for whole bunch pressing. This allows for softer extraction. The press is filled with the whole bunches, and the press is put on a 2.5 hour soft press cycle, without rotation. The juice extracted has minimal phenols in it, as the skins remain intact. Recovery through this method is lower, compared to crushing and destemming. For the <CL° series wines, the grapes are crushed and destemmed to increase the extraction of flavours from the skins.

Syrah is a cultivar that typically does very well with whole bunch pressing. Nic also uses this for our Grenache Noir.  For our Syrah, Nic enjoys having a range of components to work with. He will have different ferments processed using two different methods, playing around with a range between 100% whole bunch, down to 30%. Whole bunch fermentations typically deliver a lower colour extraction, and a higher expression of aromatics, as well as a powdery tannin – so the different methods also have different textural effects on the final wine.

When deciding on how much whole bunch vs whole berry he wants to use, he makes the call on the day of harvest, depending on the ripeness of the stalks. He will chew them, and evaluate the bitterness and astringency, and choose a course of action from there.

Processing of our Merlot is 100% whole berry, while the Cabernet Sauvignon and Cabernet Franc are crushed and destemmed – depending on the year. If the phenolic ripeness is slightly lower, for example in a cooler year, these cultivars may also be processed as whole berry.
Library & Vertical Tastings | April 2021| The Tasting Room 

Every month, The Tasting Room offers two unique tasting options – a Library Tasting (comprised of a selection of older vintages from The Library Collection) and a Vertical (a side-by-side tasting of selected vintages of one of our cultivars). These tastings change monthly. During April, you can experience the following curated experiences:

Library Tasting - Enjoy a selection of four vintages of Grenache Noir (2015, 2016, 2017, 2019) | R400 per person

Vertical Tasting - A curated tasting, showcasing selected Rhone varietals. Viognier 2017, Grenache Noir 2017 and the Syrah 2012 (magnum) | R350 per person 

Rondekop Translated – 67 Pall Mall | YouTube

On the 4th of March, Demetri Walters MW interviewed Adrian Vanderspuy and Nic van Aarde, and joined them for a special pre-release line-up of our wines, as part of a virtual event hosted by the exclusive 67 Pall Mall club. This event is now available to watch, so click through and enjoy the discussion in retrospect.
If you have any comments, questions or feedback for us – about the newsletter or anything else, for that matter – please don’t hesitate to get in touch. Simply hit “Reply” and send us your thoughts. We would love to hear from you.

Warm wishes in wine,
Adrian
Trust, Pride, Ambition, Respect, Team

ADRIAN VANDERSPUY
Proprietor
adrian@oldenburgvineyards.com | T +27 (0)21 885 1618 | F +27 (0)21 885 2665 | C +27 (0)79 793 8888
Zevenrivieren Road, Banghoek Valley, Stellenbosch, 7600, South Africa | P.O. Box 2246, Dennesig, 7601

www.oldenburgvineyards.com
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