Overview: Sorted, sorted and sorted
This year, we marked the earliest completion of harvest ever at Oldenburg Vineyards, with everything done by 4 March. A combination of the bone-dry summer with its high winds and several heat spikes meant the vineyards were ready early for picking and releasing the stress they endure when carrying fruit. The vines said: "Enough is enough!"
Our overall quantities were down substantially, with some cultivars coming in at 30% below our original forecasts. We are around 17% below the like-for-like comparison compared to last year. Whilst it is too early to make a definitive quality call, we are encouraged that the vintage shows some great promise; however, we did have to fight for it! Our game is about the highest quality. Usually, we would be happy to trade quality over quantity – this year, that trade-off will be challenging given the substantial shortfall in grapes.
Nic is of the view that he has rarely seen the levels of grape and bunch sorting for both grapes and bunches that we applied this year. Sorting grapes is standard practice for us, central to ensuring only the highest-quality grapes ever make it into a bottle of our wine. We utilise three types of sorting: in the vineyards before and during harvest, as they enter the cellar, and finally we sort the barrels and tanks from a taste point of view.
In the vineyards, we green harvest. Bunches that still have too many green berries at harvest time are removed. This is done annually to ensure the optimal bunch load and allow bunches that have successfully made it through veraison to be left to thrive on the vine. Additional sorting was carried out this year where some vines had incurred wind-associated leaf damage. Christo felt it was better to lower the crop load to allow the reduced leaf canopy effectiveness to bring the remaining bunches through to optimal ripeness. Finally, when we do pick, careful attention is paid to ensure only grapes go into the small crates, which helps the team on the sorting table.
As the grapes enter the cellar, they undergo various sorting processes. For this harvest, we moved the sorting table into the cellar, which gave us better lighting and a much cooler workspace, which was good for both the grapes and the team. For some reds, we used a shaker table which gently shakes the berries as they move along to allow the inferior smaller berries to fall through and be discarded. The sorting table was bustling this year as we used a larger team to sort the many wind-affected and shrivelled grapes.
The harvest may be over but the vintage is just beginning. The grapes are now in tanks or barrels with fermentations running. The cellar will remain a hive of activity well into April. Indeed, the wines will only begin their restful time in barrels by May.
We are releasing the Oldenburg Vineyards Chenin Blanc 2023 later in April. While some of the grapes in this stunning wine are from vines over forty years old, some are from two new blocks on the top southern side of Rondekop. Additionally, we completed our Chenin replantings last winter, adding two new blocks planted in the Riverlands segment of the farm. Our Generation 3 replanting for Chenin Blanc is complete, and the 2023 vintage will offer a glimpse into what lies in store as the complete wine picture emerges in time. I am excited that we continue to create something unique and special with this release. I commend this wine to you.
We received lovely feedback from Maria, who visited The Tasting Room recently. After a tasting conducted by JP and Jurgen, she found the alchemy of personal passions intertwined with professional endeavours an inspiration. I agree – well done, guys. One of the fun facts about Oldenburg is that we have a team full of super-talented and passionate professionals, and it is both an honour and a pleasure to work with them.
So, with the harvesting portion of Vintage 2024 sorted, we have tackled adversaries in many guises and combined these with the excellent foundations of conditions that may create a stellar vintage. With our team's hard work and passion, we have sorted the perfect from the very good and with that, I say, well done and sorted!
Review: Chenin Blanc 2023
Scheduled for release in April, the delightful Chenin Blanc 2023 joins the Chardonnay 2023 in completing our Oldenburg Vineyards Series white wine line-up for the year.
Crafted with precision and care, our Chenin Blanc 2023 embodies a refined and understated elegance that sets it apart. From the moment it graces the glass, delicate aromas of jasmine, celery, and shortbread dough are released, inviting one to indulge in its complexity. These aromas intertwine seamlessly with captivating hints of ginger, lemongrass, and cardamom, creating an alluring sensory experience.
As one takes the first sip, vibrant notes of lime and freshly crushed mint leaves dance on the palate, tantalizing taste buds with liveliness and freshness. Yet, it is the delicate saline core, reminiscent of the brininess of green olives, that truly elevate this wine, adding character to each sip.
Beyond its immediate charm, the Chenin Blanc 2023 boasts a promising ageing potential, a testament to its remarkable structure and finesse. Likely to evolve gracefully, that will captivate even the most discerning of palates.
We invite you to uncork the Chenin Blanc 2023, with us by contacting Private Client Sommelier Stefan Reinmuth to secure priority access and experience its delights.
The Chenin Blanc 2023 will be priced at R385 on release.
Interview: Frederick King
This month our interview is with Frederick King, vineyard foreman and Christo’s right-hand man. Frederick has been part of the Oldenburg Vineyards team for nearly two years now.
Frederick tells us he really enjoys working with Christo, appreciating learning new ways of working from him daily, especially with regards to new techniques and practices applied in the vineyards.
A typical work week for Frederick starts on Monday morning with a drive around the farm with Christo, evaluating what needs to be done, identifying specific tasks and areas of focus, which are then put into his weekly plan. Every morning, he gathers the vineyard team together to chat about the day’s tasks and briefs everyone on their respective jobs.
On working with the team, Frederick has a simple but effective philosophy: you have to keep the team happy.
He believes to produce good work you must be passionate about what you’re doing. Using himself as an example, he shares how he was a general worker when he started his career, and while he was happy in his position, he wanted to find a way to grow into new opportunities.
He honed his skills working with different types of machinery and developed a better understanding of their various applications – from tractors in harvest to the machines used in spraying the vineyards. With this knowledge came a love for the work he does – something he believes is essential for success.
Frederick has always fostered a love for vineyards. After school, he briefly worked in the gardening side of the industry but moved to vineyard work, where he found his passion for the vines. Here at Oldenburg, he says it feels like a family, where everyone shares his love for the vineyards. Thank you, Frederick, for your commitment to and love for our vineyards.
Bird's eye view: Vertical and library tastings in April 2024
Vertical tasting: Cabernet Sauvignon
A perennial favorite cultivar, this month we’re offering a comparative tasting of the standout vintages, including the 2011, 2015 (Magnum), 2017 and 2019.
Cost: R500 per person
Library tasting: Blind tasting
Experience a tasting of four wines encompassing a spectrum of white and red wines, and from mature to young vintages. Challenge your palate and put your abilities to the test by sampling these wines without prior knowledge of their identities.
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 olive oil crackers.
Book your visit to Oldenburg via thetastingroom@oldenburgvineyards.com or call 021 885 1618.