Selection Case Two

20 Months in small barrels.

The Cabernet franc grapes were harvested from a single block of vineyard at Diemersfontein. The grapes were destemmed, crushed and left to cold soak overnight in an open fermenter. Grapes were inoculated for Alcoholic fermentation as well as Malolactic fermentation the following day. Tank was pumped over every 3-4 hours for the first ⅔ of fermentation, the last ⅓ every 7 hours to prevent excessive extraction. Wine was pressed and racked to stainless steel tanks; free run and hard pressings separated to ensure a full and complete fermentation.

On completion the two components were blended and racked into 3rd fill French oak barrels for16 months.

This Grenache is a small batch produced from a limited amount of barrels. The fruit is sourced from a parcel in Piekenierskloof and also Stellenbosch, blended together in order to bring you the best of both worlds of what this variety can offer.

It has soft refined tannins and aged in old French oak barrels for up to 12 months.

Grapes harvested at optimum phenolic ripeness in order to secure ripe tannins for ageing. After 36 hours of cold maceration on the skins, the juice was inoculated with yeast sourced from the Rhone Valley in France.

The wine spent 9 days on skins before being pressed and aged in 2nd and 3rd fill French oak barrels for 11 months.

Shiraz is destemmed and Grenache whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 31-33 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel.

Sourced from the Drift Estate and the Breedekloof. All grapes are low yields, sustainably farmed and hand picked.

17 months in oak. The wine was racked before bottling. Course filtration only, no fining.

Grapes were harvested from a single high-altitude vineyard on Rondekop. The grapes were hand-picked in lug boxes and stored in a cool room overnight. 10% of grapes were whole bunch fermented and 90% were fermented as whole berries. The whole clusters were foot stomped and naturally fermented. 1-3 soft punch downs were done per day and the wine was racked 3 times during fermentation.

Moderate weather throughout the 2021 season, and specifically during harvest time, resulted in grapes ripening slower, while developing exceptional colour and flavour. Harvesting began roughly two weeks later than usual due to unusually cool weather conditions throughout the season, which persisted through to harvest. Notably, water resources were also replenished following the recent drought, which contributed to fantastic vine growth, bunch numbers and exceptional berry sizes at Oldenburg Vineyards.

The wine was aged for 18 months in a combination of a 2500L Austrian foudre as well as 300L and 500L French oak barrels.