Overgaauw Tria Corda 2013 Tasting Notes

Varietal(s): Cabernet Sauvignon 62%, Merlot 35%, Cabernet Franc (3%) (Varies with each vintage)

Vintage: Since 1979; current 2013

Background information: Overgaauw Wine Estate in Stellenbosch was an early champion of a Bordeaux-style blend. In 1979 a Cabernet Sauvignon/Merlot/Cinsaut blend named Tria Corda was launched and then in 1982, a more classic approach was taken by replacing the Cinsaut with Cabernet Franc. These three classic Bordeaux varietals have remained the components ever since. Tria Corda is a Latin translation for three hearts and refers to these three varietals forming the heart of the Overgaauw Wine Estate’s unique terroir.

Viticulture:

• Vineyard Location: Stellenbosch Kloof 185m 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: 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 2013
• Yield per hectare: Cab Sauv - 6 tons; Merlot - 6 tons; Cabernet Franc - 6 tons.
• Sugar at harvest: 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: 4.9 g/l
• pH: 3.64
• Residual sugar: 3.0 g/l

Winemaker David van Velden’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.