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Oldenburg Vineyards Rondekop Per Se 2019

£29.95 incl. VAT

5 in stock

Oldenburg Vineyards Rondekop Per Se 2019 has subtle vanilla pod, reminiscent of Crème Brûlée, cedar wood and a lavender-like floral notes. Additionally, aromas of rose petals, liquorice, oyster shell and cloves add complexity to the nose. The palate compliments the nose with a mouth-watering acidity and phenomenal tannin structure. A long, lingering finish of cigar box and blackcurrant leaf make for a divine tasting experience.

VINTAGE CONDITIONS
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 than ideal conditions, our microclimate allowed the grapes to achieve ideal ripeness.

WINEMAKING / MATURATION
Grapes were hand-harvested and sorted carefully by hand and stored in a cool room overnight., They were then cold soaked for 5 days before
fermentation was initiated. Pump overs were performed up to three times daily. Malolactic conversion was in barrel. Barrels from a single vineyard were selected and blended prior to bottling. Wines were matured for 18 months in 225l and 300l French oak barrels in 40% new oak.

Oldenburg Vineyards Rondekop Per Se 2019

£29.95 incl. VAT

5 in stock

Oldenburg Vineyards Rondekop Per Se 2019 has subtle vanilla pod, reminiscent of Crème Brûlée, cedar wood and a lavender-like floral notes. Additionally, aromas of rose petals, liquorice, oyster shell and cloves add complexity to the nose. The palate compliments the nose with a mouth-watering acidity and phenomenal tannin structure. A long, lingering finish of cigar box and blackcurrant leaf make for a divine tasting experience.

VINTAGE CONDITIONS
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 than ideal conditions, our microclimate allowed the grapes to achieve ideal ripeness.

WINEMAKING / MATURATION
Grapes were hand-harvested and sorted carefully by hand and stored in a cool room overnight., They were then cold soaked for 5 days before
fermentation was initiated. Pump overs were performed up to three times daily. Malolactic conversion was in barrel. Barrels from a single vineyard were selected and blended prior to bottling. Wines were matured for 18 months in 225l and 300l French oak barrels in 40% new oak.

Oldenburg Vineyards Rondekop Per Se 2019

£29.95 incl. VAT

5 in stock

Oldenburg Vineyards Rondekop Per Se 2019 has subtle vanilla pod, reminiscent of Crème Brûlée, cedar wood and a lavender-like floral notes. Additionally, aromas of rose petals, liquorice, oyster shell and cloves add complexity to the nose. The palate compliments the nose with a mouth-watering acidity and phenomenal tannin structure. A long, lingering finish of cigar box and blackcurrant leaf make for a divine tasting experience.

VINTAGE CONDITIONS
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 than ideal conditions, our microclimate allowed the grapes to achieve ideal ripeness.

WINEMAKING / MATURATION
Grapes were hand-harvested and sorted carefully by hand and stored in a cool room overnight., They were then cold soaked for 5 days before
fermentation was initiated. Pump overs were performed up to three times daily. Malolactic conversion was in barrel. Barrels from a single vineyard were selected and blended prior to bottling. Wines were matured for 18 months in 225l and 300l French oak barrels in 40% new oak.

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