CL Red

Enjoy with a lamb and blue cheese burger.

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 vine growth. A moderate January 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 than ideal conditions, our microclimate allowed the grapes to achieve ideal ripeness.

13 months in 225l, 300l and 500l French oak barrels

Both the Syrah and Cabernet Sauvignon grapes were harvested from a North- Easterly facing vineyard on Rondekop. Syrah grapes were fermented in two tanks – one of which was whole bunch stomped by foot - and the other was whole berry fermented using spontaneous wild yeasts. Cabernet Sauvignon grapes were stored in a cold-room overnight, then destemmed and sorted by hand, spending five days in a tank to cold soak. All tanks underwent punch- downs 1-3 times per day and were gently basket pressed once dry. Finally the juice was returned to tanks for malolactic fermentation and then transferred to French oak barrels (17% new) to mature.

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.