Overgaauw Abraham 2017 Tasting Notes

Varietal(s): 100% Sauvignon Blanc

Vintage:  Since 1989, current 2017

Viticulture:

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

Viniculture;

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

pH:                               3.45

Residual sugar             3.2 g/l

David van Velden’s comments:

The Sauvignon Blanc grapes for the Abraham were hand picked parcels of only the very best bunches from the vineyard. They 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 aftertaste.

Food Suggestions:

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.