Overgaauw Abraham 2017 Tasting Notes
Varietal(s): 100% Sauvignon Blanc
Vintage: Since 1989, current 2017
Vineyard location: Stellenbosch Kloof, 175 above sea level, S- facing, 15km from False Bay
Moderate Climate: Winter ave temp: 13ºC (min 7ºC, max 17ºC)
Summer ave temp: 21.5ºC (min 20.5º, max 30.5ºC)
Soil Type Deep Hutton and Clovelly (decomposed Granite)
Age of vines: 16 years
Trellising: 4-wire hedge system with moveable wires
Pruning Cordon system with 2 bud spurs, ensuring low yield
Harvest date: February 2017
Cool harvesting: 05h30 to 11h00 to retain intense varietal flavours
Yield per hectare: 7 tons
Sugar at harvest: 22.5ºB
Cold maceration on the skins prior to pressing: 8 hours
Length of fermentation: 21 days in stainless steel tanks at 13-15 ºC.
Lees contact: 30 days after fermentation on gross lees and a further 2 months on fine lees.
Alcohol: 13% vol
Total Acid: 6 g/l
Residual sugar 3.2 g/l
David van Velden’s comments:
The Sauvignon Blanc grapes are from a single vineyard and were picked at optimum ripeness producing a crisp complex and very refreshing wine. It generously offers a mélange of ‘green’ and subtle tropical aromas of lime zest, blackcurrant, green apple, and pineapple with a touch of ‘Overgaauw’ minerality. The aromas follow through onto a well balanced vibrant palate which delivers an elegant refreshing, crisp finish and a lingering after taste.
Fresh oysters, grilled fish steak with asparagus risotto, fish and langoustine pie, sweet pepper and chicken stir fry, chicken or seafood salad with Asian dressing, salmon sushi.