Overhex Survivor Cabernet Sauvignon

Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower)

Wine Description A robust barrel-matured wine with lavish flavours of sweet fruit and luscious chocolate mingling with savoury touches and a 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 Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Grapes remained on the skins for 24 hours to allow for colour extraction. The wine underwent malolactic fermentation in 300L medium toasted 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. Vintage Conditions The 2016 harvest was the smallest in the last few years after a hot, dry growing season. Dryland regions such as the Swartland were among the worst affected as heatwaves continued well into October. Despite this, quality is good as the drier season resulted in healthier vineyards, smaller berries and more concentrated fruit flavours and colours.