OAK VALLEY WINES LAUNCHES SECOND LABEL – “RAWBONES”

IT stands to reason that a leading South African winery – and gourmet meat producer, that keeps a herd of Wagyu cattle, grass-fed free range Simmentaler cattle and acorn-fed free range pigs is eventually going to come around to the idea of creating a wine that pays homage to their livestock production and at the same time the family surname.

When Oak Valley owner Anthony Rawbone-Viljoen and winemaker Pieter Visser decided to create a new easy drinking wine range, they could think of no better – or more apt name than Rawbones

It all makes perfect sense as the red blend Rawbones Butcher’s Block teams perfectly with red meats and the Rawbones Wishbone White is a great partner for chicken, pork and other lighter meats.

Although Oak Valley is a relatively newcomer in the wine industry – with its maiden wines produced in 2003, it has already established a name for itself, having garnered many international and local awards and the wine is consistently lavished with four or more stars in the annual Platter’s guide.

With a strong focus on the environment, the farm was last year recognised for its efforts – when it won the inaugural Nedbank Green Award for Best Environmental Practices and is also a champion member of the Biodiversity and Wine Initiative.

Rawbones

Rawbones may be a more accessible range, but as Anthony says, ‘it gives us the opportunity to enhance our stable of wines with something more affordable yet with the same quality found in the premium range.’

It was actually Anthony’s son Christopher, a Master in Wine Business student at Adelaide University, Australia, who, together with his fellow students, came up with the name when the ball was put in his court as to what to call the new range. And as Anthony says, the name is also a way of publicising the various breeds of cattle and livestock on the farm.

The Rawbones 2010 Wishbone White offers the same cool climate flavours for which the regular Oak Valley Sauvignon Blanc is renowned – yet with an appealing fruitiness and clean flavours of gooseberry and some apple.

Rawbones Butcher’s Block is, as winemaker Pieter Visser puts it, a seriously made wine, but with the maiden 2008 vintage offering up 71% Merlot and 29%   Cabernet Franc, it has a softer, more feminine side to it than the premium range Oak Valley Blend.

The wine was oaked for 18 months with 20% spending time in new oak barrels and the remainder in second and third fill barrels. It’s a voluptuous wine, with ripe red fruit flavours: think plums and red cherries and a touch of savouriness. Tannins are delicate and in all this satiny soft wine certainly over delivers on price as does the Wishbone White.

The cellar door prices for the 2010 Rawbones Wish Bone White is R45.00 per bottle and the 2008 Rawbones Butcher’s Block sells for R55.00.

It seems the Rawbones range may just have the livestock on the farm braying for more!

Elgin Valley

ABOUT OAK VALLEY ESTATE: Founded in 1898 by Sir Antonie Viljoen, Oak Valley Estate has become an agricultural landmark in the Western Cape, which to this day is still a family owned and operated farming venture. Under the helm of great-grandson Anthony Rawbone-Viljoen, Oak Valley Estate has grown into a dynamic agricultural enterprise which produces top-class award winning wines, cut flowers, deciduous fruit, grass-fed beef, free range acorn-fed pork.

Sir Antonie Viljoen was somewhat of a farming pioneer, and amongst his many farming achievements was the establishment of the first commercial deciduous fruit orchards in the Elgin Valley. Similarly it was his decision to plant the first substantial area of vineyard for wine grape production in the valley and in 1908 he decided to commission the first wine cellar in the area too.

For further information on the Rawbones Range call (27) (21) 859 4110; email wines@oak-valley.co.za or visit www.oakvalley.co.za

Source: Press release – Manley Communications   |   Video – BottlePlatePillow