Overgaauw Merlot 2016 Tasting Notes

Overgaauw Merlot 2016
Viticulture:
  • Vineyard Location: Stellenbosch Kloof, 180m above sea level, south west facing, 15km from False Bay.
  • Moderate Climate: Winter ave temp - 13ºC (min 7ºC, max 17ºC), Summer ave temp - 21.5ºC (min 20.5ºC, max 30.5ºC)
  • Soil Type: Deep Hutton and Clovelly (decomposed granite)
  • Age of vines: 34 years
  • Trellising: 4-wire hedge system with moveable wires
  • Pruning: Cordon system with 2 bud spurs
  • Harvest date: February 2015
  • Yield per hectare: 6 tons
  • Sugar content at harvest: 24.8ºB

Viniculture:
  • Length of fermentation:
  • 3 days of cold soak, followed by 9-12 days of alcoholic fermentation at 25oC with 3-4 aerated pump-overs per day
  • Maturation: 18 months in 30% 2nd, 30% 3rd and 40% neutral (more than 3 fillings in 225L French oak barrels
  • Alcohol: 14% vol
  • Total Acid: 5.5 g/l
  • pH: 3.65
  • Residual sugar: 2.7 g/l

Winemaker’s comments: The Overgaauw Merlot is still made in its original ’Cape Claret’ style. David selects certain pockets within the vineyard that shows great fruit concentration and reflects the uniqueness of Overgaauw’s Merlot. It is a well-structured, medium-bodied wine with a rich combination of sumptuous black cherry fruit, hints of cocoa powder and elegant spicy oak notes. The fine but firm tannins are complemented by a mouth-filling fruity and lingering complexity. While this Merlot can be enjoyed now, it invites another 7 years in the bottle when it should reveal a pleasant surprise to those with patience. Decant this wine 30 minutes prior for optimum enjoyment.

Food suggestions: Rare roast beef, grilled leg of lamb with fresh herbs, roasted lamb with creamy blue cheese and nuts, duck and cherry pie, osso bucco and even mild red meat Thai dishes.