Overgaauw Tria Corda 2014 Tasting Notes
Varietal(s): Cabernet Sauvignon 68%, Merlot 25%, Cabernet Franc (7%) (Varies with each vintage)
Vintage: Since 1979; current 2014
Background information: Overgaauw Wine Estate in Stellenbosch was an early champion of a Bordeauxstyle 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 refer to these three varietals forming the heart of the Overgaauw Wine Estate's unique terroir.
Viticulture:
- Vineyard Location: Stellenbosch Kloof180m 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 (68%), Merlot (25%) and Cabernet Franc (7%). Its seductively perfumed nose offers generous layers of cassis, raspberry, cedar and a touch of spice and minerals. The nose follows through onto a silky, well-balanced palate that 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.