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Overgaauw Tria Corda 2017
Overgraauw Tria Corda

Overgaauw Tria Corda 2017

R550,00

This Tria Corda is a full-bodied Bordeaux-style blend of Merlot (51%), Cabernet Sauvignon (35%) and Cabernet Franc (14%). Its seductively perfumed nose offers generous layers of cassis, raspberry, cedar and a touch of spice. The nose follows through onto a silky, well-balanced palate that delivers fine tannins and a long, concentrated finish – the perfect foil for the wine’s brilliant fruit. 

Specifications

SKU: OVE-001
Alcohol Volume: 14.34%
Sugar G/L: 3
Winery: Overgraauw Wine Estate
Type of wine: Bordeaux Blend, Red Wine
Category(s): Stellenbosch Valley, Sub Route, The Governors Club
Food Pairing: Meat

This product is part of The Governors Club, a reward programme for frequent and loyal clients. Read More.

More Information

In the cellar

Length of fermentation, varietals fermented separately for ave 9 days on the skins at 26oC Maceration and was left on the skins for 10 days. The wine was then matured for 18 months in 225L French oak barrels, 60% new and 20% second fill, 20% third fill.

In the vineyard

The vines used for this wine is located on Stellenbosch Kloof 180m above sea level, S-facing, 15km from False Bay Moderate where the climate in Winter average temperature is 13oC (min 7oC, max 17oC) and in summer averaging 21.5oC (min 20.5oC, max 30.5oC). The soil is a deep Hutton and Clovelly (decomposed Granite). The vines are on average 28 years year old. The trellising is a 4-wire hedge system with moveable wires Pruning took place with the cordon system with 2 bud spurs, ensuring low yields. Harvest took place in February/March 2017 and the yield per hectare was for the Cab Sauv 6 tons; Merlot 8 tons; Cabernet Franc 6 tons. Balling: 25oB.

Ageing

This wine's complex structure and fruit vibrance will ensure at least 10 years ageing potential.

Cultivar

Merlot (51%), Cabernet Sauvignon (35%), Cabernet Franc (14%)

Food Pairing

This wine goes well with fillet of beef with a cream-based (mustard/black mushroom) or Bérnaise sauce, rack or slow roasted leg of lamb with a rosemary crust, gemsbok/kudu rump steak with a creamy wholegrain mustard sauce.

About the Wine Estate

Everything Overgaauw is true to their roots. Heritage is not just a concept; it is a soil, roots and fruit reality lived out daily on our century-old estate. The first Van Velden to make wine at Overgaauw was Abraham, who founded the farm in 1905 and built his wine cellar four years later. He laid a foundation far bigger than a wine business – his would be a legacy of pioneering spirit, respect for the land and a passion for excellence. It was a vision so full of heart that it passed as naturally as DNA from one Van Velden generation to the next, with the result that over 100 years later, Overgaauw can make the extraordinary claim of being a fourth-generation family wine farm. Having planted and bottled the first Merlot in South Africa in 1982, this is a must visit wine farm.

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