Sourced from a number of vineyard blocks in Swartland, South Africa. These vineyards have a low yield, about 6-7 tonnes per hectare.
The grapes are picked in the morning to ensure they arrive cool in the cellar. 30% of the grapes are placed in whole bunches in 500-litre French oak barrels, and then 70% are crushed. Fermentation begins spontaneously and lasts 10 days.
After fermentation, the barrels are closed and the grapes are left in contact with the skins for another 60 days. Then the skins are removed and the wine matures for 12 months in used French oak.
Overhex’s most internationally successful label is the Survivor label, which tells the story of the indigenous Nguni cow, the traditional cattle of the Zulu people. One day a truck loaded with Nguni cows passes the Cabernet Sauvignon vineyards in Swartland and one of the cows decides to jump off the truck.
In Swartland, she builds a new life and even produces offspring.
The story emphasises the Swartlanders’ motto of the free spirit.
|Country of origin|