Tria Corda

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

Stellenbosch Kloof180m above sea level, S- facing, 15km from False Bay. Winter ave temp - 13° C (min 7° C, max 17° C). Summer ave temp - 21.5° C (min 20.5° , max 30.5° C). Deep Hutton and Clovelly (decomposed Granite)

18 months in 225L French oak barrels, 60% new and 40 % second fill

Varietals fermented separately for ave 9 days on the skins at 26ºC ,10 days maceration on skins

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.