Overgaauw Tria Corda 2012 Tasting Notes

Overgaauw Tria Corda 2012

Viticulture:

  • Vineyard location: Stellenbosch Kloof, 180m 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: 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 Sauv-6 tons; Merlot - 6 tons; Cabernet Franc - 6 tons.
  • Baling: 25ºB

Viniculture:

  • Length of fermentation: Varietals fermented separately for ave 9 days on the skins at 26ºC
  • Maceration on skins: 10 days
  • Maturation: 18 months in 225L French oak barrels. 60% new and 40 % second fill
  • Alcohol: 14% vol
  • Total Acid: 5.5 g/l
  • pH: 3.6
  • RS: 2.2 g/l

Winemaker’s comments: This Tria Corda is a full-bodied Bordeaux style blend of Cabernet Sauvignon (62%), Merlot (35%) and Cabernet Franc (3%). Its seductively perfumed nose generously offers layers of cassis, raspberry, cedar and a touch of spice and minerals. The nose follows through onto a silky, well-balanced palate which delivers fine ripe tannins and a long concentrated finish the perfect foil for the wine’s brilliant fruit. Its structure and rich fruit ensure at least 10 years ageing potential.

Note about past vintages: A combination of first and second-fill oak was used until 1994, followed by 100% new wood until 2004. Since then we have returned to the combination of new and second fill, to allow the wine to express its unique terroir origins.

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