Cape Vintage

Beef, Mature, and hard cheese

Stellenbosch Kloof, 100m above sea level, south-facing, 15km from False Bay. Winter ave temp - 13ºC (min 7ºC, max 17ºC), Summer ave temp - 21.5ºC (min 20.5ºC, max 30.5ºC)

Two and a half years in 1300L oak casks

Length of fermentation: 3 days at 25 ºCFermented down to: 9ºB before fortifying with 70% vol brandy spirits.

Wine that is true to its roots means a deep respect for terroir. And at Overgaauw it also means a deep respect for heritage – a heritage of winemaking pioneers. The Van Veldens have been innovators from the very start which gives us a few industry firsts to boast of: We were one of the first Cape farms to use small new French oak barrels for the maturation of red wines. We produced South Africa’s first Bordeaux blend our beloved Tria Corda in 1979. And in the early 80s we were the first South African estate to bottle a single-varietal Merlot (an unusual endeavour at the time). We like to think that these accomplishments weren’t just for our own satisfaction but made a significant impact on the country’s wine industry.