Cabernet Sauvignon

Matured rib eye steak, puree, hash browns & Forestiere jus.

While winter had a late start, it was characterized by good rainfall, leading to an even bud break. A turbulent start to flowering season improved towards the onset of summer. Warmer weather in November contributed to even vineyard growth. A moderate January and February was followed by an initially hot February, while cool and wet conditions dominated from the end of February through March, creating challenging harvest conditions. Despite the wetter conditions, our microclimate allowed the grapes to achieve ideal ripeness.

Wines were matured for 18 months in 225L & 300L French oak barrels of which 27% were new.

Grapes were hand-picked in small lug boxes and stored in a cool room overnight. The following day the grapes were destemmed, crushed and meticulously sorted by hand on a sorting table. The grapes were allowed to cold soak for 5 days. For better extraction, 1-3 pump overs were done per day. The wine was racked twice during fermentation.

At Oldenburg Vineyards we believe that great wines can only come from the best quality grapes. Our intervention in the vineyards is minimal to reflect the full potential of our mountain terroir. The Oldenburg Vineyards Series is a true expression of terroir through our range of single cultivar wines. The confluence of the 8 Natural Elements that determine our unique terroir is explored through these wines and their real sense of place. The 8 elements are depicted on the intricate Oldenburg Vineyards Series label design. Wines made in an uncompromising manner intending to showcase the finest characteristics of each cultivar.