This year, we marked the earliest completion of harvest ever, with everything done by March 4th. 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!”.nn nnOur 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.nn nnNic 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.nn nnIn 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.nn nnAs 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.nThe 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.nn nnWe are releasing the Oldenburg Vineyards Chenin Blanc 2023 in March. 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.nn nnWe 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.nn nnSo, 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!