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Overgaauw DC Classic 2012 Tasting Notes

Overgaauw DC Classic 2012

Varietals: Merlot 85% and Cabernet Franc 15%.

Background information: An innovator from the start Braam was an early champion amongst local vintners of a Claret-style blend, producing what was to be a forerunner of a Bordeaux-style blend. He launched a Cabernet Sauvignon/Merlot/Cinsaut blend named Tria Corda in 1979 but by 1982 he adopted a more classic approach and replaced the Cinsaut with Cabernet Franc. Then in 1984 he created a Bordeaux blend from selected barrels of the 1983 vintage especially for the CWG auction. Merlot played the prominent role in the blend, particularly due to the special bond Braam had with the varietal after having released South Africa’s first single varietal Merlot in 1982. Braam used this special occasion to honour his father, David Conradie van Velden, and named the wine Overgaauw DC Classic. 4th Generation proprietor and winemaker David van Velden is now paying respect to the work done by his father by taking the quality and prestige of this wine to another level with the 2012 release.

David van Velden’s comments: Aromas of cassis, raspberry and a unique hint of Overgaauw minerality are complemented by a pleasant concentration and fruit length on the palate.


  • Vineyard location: Stellenbosch Kloof 180m above sea level, south facing, 15km from False Bay
  • Moderate Climate: Winter average temperature: 13ºC (min 7ºC, max 17ºC), Summer average temperature: 21.5ºC (min 20.5º, max 30.5ºC)
  • Soil: Deep Hutton and Clovelly (decomposed Granite)
  • Age of vines: Average 25 years
  • Trellising: 4-wire hedge system with moveable wires
  • Pruning: Cordon system with 2 bud spurs, ensuring low yields
  • Harvest date: February/March 2012
  • Yield per hectare: Cab Franc-6 tons; Merlot -8 tons
  • Balling: 25ºB 


  • The different parcels for this blend were identified according to the site and clone attributes. Hand-picked, optimum ripe berries were lightly crushed. Extended skin contact for 14 days after fermentation ensured the tannin extraction and integration for a firm, yet elegant mouth-feel. Malolactic fermentation in barrels followed. After another strict selection, the wine matured in French oak barrels for 24 months without racking. Once in the bottle it is aged under perfect conditions for a further twelve months before release. 


  • Alcohol: 14.58 % vol 
  • Total Acid: 5.9 g/l
  • pH: 3.69
  • RS: 1.9 g/l