Overview: Less is more
Welcome to 2025! May the year bring you happiness, pleasant surprises, and opportunities. To some, 2025 was often used at school (or just for future-gazing) as that long way into the future – "Imagine you are in the year 2025..." Well, it's arrived. Are things how you imagined them?
One thing is for sure: we live in interesting times. The pace of change continues to accelerate, and despite a tendency for the news to carry negative stories, to my mind, much of the change I see as positive and, in many cases, points to a time of abundance. Undoubtedly, the path forward will be one with many ups and downs, but it is always fascinating. This time last year, we checked in with AI as a bit of a novelty; now, I use AI for most tasks, and it is rapidly improving. My conclusion is that the pace of change in 2025 will continue to accelerate, and the next five years, I believe, will change everything.
Despite the changes coming, Oldenburg Vineyards' connection to nature, the soil, and the traditions of farming and winemaking provides a vital anchor – stability. However, that doesn't mean we will not modernise our practices through technology – we certainly will. Our central mission to improve the soil health on the farm is facilitated by the racing pace of improving soil science and a better understanding of how nature works. It is likely that this year, in the vineyards, we will begin trials of drone technology for various interventions, improving our precision and increasing our understanding of these actions. Increasingly, we will use AI alongside our farming practices, and in a short time, it will play an essential role in furthering our understanding of nature.
The science of winemaking is constantly evolving. Nic spends much time staying current with new ideas and incorporating those that apply to his process. He is, however, also staying true to our less interventionist and more natural approach to winemaking, such as wild yeast ferments. The upcoming harvest – only moments away – is exciting as Nic will use amphorae for some of his fermentations. Amphorae have been used for making, storing, and transporting wines for over 8000 years, and it can be considered a more natural method of making wines (more on this later in the year). It is a classic case of "old school" modern technology.
Christo's team is working hard on our vineyard canopy management as we head into harvest, ensuring our canopies allow reasonable amounts of sunlight to filter through onto the bunches, promoting essential homogenous ripening. Good airflow through these lighter canopies also provides for a consistent temperature environment in the vineyard blocks – everything is focused on quality rather than quantity – a definite case of less is more. The season has been cool and dry, and the vineyards look stunning, so we keep our fingers crossed that the next two and a half months continue on this path.
We are pleased to announce that we finalised new distribution in the later stages of last year. In Italy, one of Barolo's most historic and respected wineries, Pio Cesare, has joined forces with us to distribute our wines in the Italian market. It is our first such collaboration, and we hope our winemaking commonality will bring strength and success to this partnership. We are happy to partner with Savinis, a South African wine specialist in Switzerland, and I look forward to joining them later this year to host some enjoyable wine events. We have also found a partner in the middle of the Pacific Ocean, Lawhill Wines in Fiji, that will carry our wines. We are proud to extend our distribution and work with our new valued partners.
One of the strongest trends we see as we enter 2025 is that of more and more noise (aka media storm) about people drinking less. Younger generations have moved away or not taken up drinking (alcohol). Consumption of no or low-alcohol wines is growing rapidly, and many pundits are preaching the virtues of not drinking or cutting down.
Our take is simple – less is more. Drink less but drink better quality. Our natural and artisan approach to winemaking and the sustainable practices incorporated into our viticulture are essential to creating more natural wines. What we love about wine is that it encapsulates nature and is best for sharing with friends – it comes from a time and place, lives in its bottle, and travels across the world, where it is enjoyed and celebrated.
Wine connects people. Less is more.
Review: Cabernet Franc 2022 - an en primeur exlcusive
We are thrilled to announce the en primeur release of our Oldenburg Vineyards Cabernet Franc 2022, exclusively available to Rondekop Wine Club members.
This exceptional vintage marks a milestone for us, as it is our first-ever Cabernet Franc to receive the prestigious 5-star rating in the 2025 Platter's Wine Guide.
On the nose, expect subtle aromas of smoked red peppers, paprika, and a bouquet of rose petals and jasmine layered with red peppercorn and an earthy undertone of beetroot. The palate is equally striking, featuring dark fruit notes of mulberry and blueberry, with gentle hints of blackcurrant leaf, violets, and lavender.
The wine has robust, chalky tannins and racy acidity, culminating in a lingering finish that promises to age generously.
As this wine matures in our cellars, we offer Rondekop Wine Club members the exclusive opportunity to secure it en primeur. A limited release of 240 bottles will be available until the 30th of June 2025, ensuring this rare vintage becomes part of your collection.
As a reminder, En Primeur releases offer the opportunity to secure your wine allocation at an early release pricing of R600 per bottle. These wines will be delivered ahead of the official release, with local delivery scheduled for July 2025 and international delivery in September 2025. Please note this offer is available exclusively to Rondekop Wine Club members.
For more information, please contact our private client sommelier, Stefan Reinmuth, at stefan@oldenburgvineyards.com.
Point of view: It's a bug's life
Take a stroll through the vineyard from nature's perspective. Beyond the tangled wood and leafy canopy lies a community of bugs, often mistaken for pests. On closer inspection, though, an intricate ecosystem is at work, maintaining a delicate balance.
One of the vineyard’s greatest challenges is leaf roll virus, which is traditionally managed through man-made interventions. The Mealybug is the primary vector of this disease, transmitting the virus through its mouthparts when feeding on vines. The virus disrupts photosynthesis, affecting the plant’s ability to convert sunlight into energy. If left unchecked, the vine’s health deteriorates rapidly.
In severe cases, removal of the infected vine is necessary. Fortunately, Nature provides its own solution – an army of predatory insects.
At Oldenburg Vineyards, we maintain a zero-tolerance policy towards leaf roll virus, prioritising sustainable, regenerative farming practices. To this end, we have established fynbos corridors throughout the vineyard, providing natural habitats for beneficial insects.
For additional reinforcements, we partner with fieldBugs, a Cape Town-based biological pest control company, to introduce predatory insects specific to mealybugs. Three species of insects are released at key intervals throughout the year. They are contained in biodegradable cylindrical cartridges and then dispersed along the vineyard rows. One of the most effective is a parasitic wasp, which lays its eggs inside mealybugs, allowing the larvae to consume the pest from within. We also rely on a ladybird species, aptly nick-named the "Mealybug Destroyer," which can consume 100 to 200 mealybugs daily.
Interestingly, this approach doesn't just protect the vines; it also contributes to the promotion of biodiversity. Introducing predator insects fosters a natural food chain, allowing for a more resilient vineyard ecosystem where pest control occurs without disrupting other vital elements, such as pollinators and soil health.
Healthier vines yield higher-quality fruit, ultimately producing exceptional wines and affirming our belief that wine encapsulates what nature does best.
Bird's eye view: Library and vertical tastings
Library Tasting: The Syrah Spectrum
Experience the evolution of Syrah through a decade of vintages, each offering a unique reflection of its year, terroir, and winemaking artistry. This mini-vertical tasting showcases four carefully selected vintages, namely the Stone Axe 2020, Stone Axe 2017, Oldenburg Vineyards Syrah 2019, and Oldenburg Vineyards Syrah 2012.
This tasting highlights differences in climate, vineyard practices, and winemaking.
Cost: R650 per person
Vertical Tasting: Cabernet Franc
Explore the distinctive characteristics of Cabernet Franc, a variety that thrives in our terroir. Journey through four unique vintages – 2012, 2014 Magnum (1.5L), 2015, and 2017 – and discover how the essence of this varietal evolves through time.
Cost: R600 per person
All library and vertical tastings are strictly by appointment, only. Tastings include our complimentary snack platter consisting of olives, cheese, and crackers.
Book your visit to Oldenburg via thetastingroom@oldenburgvineyards.com or call 021 8851618.