“We do not inherit the earth from our ancestors, we borrow it from our children.”
— Antoine de Saint-Exupéry
It takes something special to transform sustainability into an art form. Combining nature, vineyards, climate, cellar, wine, people and farming into a sustainable, regenerative model is uncharted territory, yet Oldenburg Vineyards has accomplished it.
By Lou Roodt
Nestled in the heart of the Banhoek Valley, Oldenburg Vineyards boasts both untamed indigenous fynbos and world-class vineyards. It’s a place where sustainability thrives in perfect harmony with nature.
Oldenburg Vineyards owner Adrian Vanderspuy has fully embraced the modern concept of regenerative farming practices, not only as an innovative viticultural approach but as a holistic way of life – one that intertwines winemaking, nature and day-to-day life. Together with viticulturist Christo Crous, winemaker Nic van Aarde and viticultural consultant Etienne Terblanche, Adrian leads a passionate team on a transformative journey that redefines what it means to cultivate both land and legacy.
Nature
Oldenburg holds a deep belief in the power of nature. “Our dramatic natural surroundings inspire us,” Adrian says. When he bought the farm several years ago, a bold decision was made to remove all invasive plant species, replacing them with indigenous plant families, such as fynbos. This was done in support of the vineyard ecosystem to host beneficial vectors. Oldenburg is proudly accredited as a Conservation Champion by the World Wildlife Foundation (WWF).
Viticulture
The team’s commitment to regenerative viticulture is centred around the soil and its microbial life. “The soil is the foundation of the structure,” Christo says. “Without a solid foundation, the walls of the structure can be as strong as you want them to be, but it won’t work.”
This foundational belief is supported by solid, proof-based data collected through various studies. “Our farming method is not a philosophy,” Christo says. “It can be measured and proven right or wrong.”
As part of their regenerative approach, farming practices are intentionally different. No Roundup is used for weed control, as broad-spectrum sprays can disrupt both beneficial and harmful microbes. Instead, the team is trialling the use of indigenous Kolbroek pigs to control weeds in the vineyards. This breed naturally feeds on grasses and doesn’t disturb the soil. Reaching maturity in just one year, the Kolbroek can graze under the vines for a longer period and provide a more sustainable solution to weed management.
With no-tillage practices in place, cover cropping plays a key role in the regenerative farming model. Over 11 types of cover crops are planted across the farm, with inter-rows carefully managed. To ensure optimal microbe soil health, the selection of cover crop mixes is based on cultivar and soil characteristics rather than specific vineyard blocks.
To further enhance this system, Dexter cattle are integrated into the blocks to graze on cover crops. Their grazing helps to shorten the growth in both the work rows and under the vines, providing a natural and efficient method of height control while maintaining the soil structure.
At Oldenburg, sustainable practices extend beyond traditional methods. Natural predators, such as mealybug control agents, are released in the vineyard, while three flocks of guinea fowl roam the area to help manage weevil populations. This integrated approach to pest control is part of a broader commitment to working in harmony with nature.
Extending their sustainable approach, all farming operations are powered by solar energy, while backup batteries that charge during the day can be used during load shedding. These measures ensure that Oldenburg’s sustainability practices are not only environmentally friendly but also resilient to power disruptions.
The land itself is a testament to the team’s commitment to purity, with 100% of production blocks being virus-free. The viticulture team operates its own on-site lab, conducting ELISA tests annually to ensure the health of the vines. “Not only are all the white blocks tested, but the red ones as well,” Christo says. This proactive approach allows the team to respond preventively and maintain the vitality of the vineyard year after year.
Building on this commitment to sustainability, an on-site greenhouse has been established to propagate indigenous plants, which are then planted in conservation strips across the farm. This initiative further reinforces Oldenburg’s dedication to preserving the local ecosystem while enhancing the vineyard’s regenerative practices.
People
Oldenburg’s approach to regeneration extends beyond agriculture. It’s deeply embedded in the way they work with their people. “We strive to embrace sustainability with our farmworkers by educating them and empowering them to grow,” Christo says. “Everyone must understand how the grapevine works.” This education is central to ensuring that all team members are aligned with the vision for the vineyard and capable of contributing to its success.
Various trellising methods are used at Oldenburg to train the vines. Given the high proportion of bush-vine and post-vine vineyards, it’s essential for workers to envision the future of the vine so they can take the necessary actions. “Everyone must understand how the grapevine works,” Christo says. “The financial return from our wines is reinvested into our people.” This ensures that the team is always supported and the regenerative model continues to thrive.
Wine
The cellar is where the principles of sustainability are transformed into a true art form. The phrase “letting the terroir talk” is commonly used in the wine industry, but at Oldenburg, it takes on a deeper meaning.
Grapes are harvested at optimal ripeness. “Nic and I walk the blocks and taste the grapes,” Christo says. “If two rows reach optimal ripeness, we harvest them – even if it means processing only 300 kg a day.” Their dedication to going the extra mile is driven further by natural elements.
In the Oldenburg cellar, no yeast, acid or enzymes are added so the wine is just the pure expression of the terroir. “This process truly lets the terroir speak,” Nic says. Sustainability is further reflected in the winery’s commitment to reuse and recycle, with used bottles and cartons being collected for reuse.
Tasting the wine, it’s clear that no words are needed to justify what’s in the glass. Every wine is a final component completing the full circle of sustainable, innovative viticulture. The tasting room pays tribute to the ultimate serene experience. It’s a river delta of wine, cheese, people, mountain views, fynbos and vineyards. A true art form.
This focus on quality and sustainability is not just about the land – it’s about the people. “Everything we do in the vineyard is aimed at achieving the highest standards to produce outstanding wines at a premium price point,” Christo says.
