• Address: 30 Main Rd, Ashton, 6715
  • Phone: 023 615 1834
  • Hours: 8:30 a.m. to 5:00 p.m.

A robust, barrel-matured blend with lavish flavours of sweet fruit and luscious chocolate mingling with savoury and hint of vanilla.
Vineyards
Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on DB Rust’s farm Constantia. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines. The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes. These breezes cause summer temperatures to range between 20 – 30°C.

Winemaking Techniques
Harvesting occured at optimal ripeness when the grapes were between 25 – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Reductive winemaking practises were followed to retain as much flavour and complexity in the wine as possible. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.

Overhex Survivor Cabernet Sauvignon Merlot

Winemaking Techniques
Harvesting occured at optimal ripeness when the grapes were between 25 – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Reductive winemaking practises were followed to retain as much flavour and complexity in the wine as possible. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.

R149.00

Minimum Qty: 6
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