Braam Van Velden - Retired Member

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Auction Wines

Overgaauw DC Classic 2009

The different parcels for this blend were identified according to the site and clone attributes. Handpicked, optimum ripe berries were hand sorted and then lightly crushed. Extended skin contact for 14 days after fermentation ensured the tannin extraction and integration for a firm yet elegant mouth-feel. Malolactic fermentation in barrel followed. After another strict selection the wine matured in French oak barrels for 24 months without racking. Tasting Notes: Aromas of cassis, raspberry and a unique hint of minerality are complemented by a pleasant concentration and fruit length on the palate.

Auction Year: 2012

Overgaauw D.C. Classic 2009

Merlot 78%, Cabernet Sauvignon 22% This wine has, since the first release on the auction, been inspired by my father David Conradie van Velden, a true pioneer in the South African wine industry. The focus is to express the uniqueness of Overgaauw Wine Estate terroir in a bottle. The different parcels for this blend were identified according to the site and clone attributes. Hand-picked, optimum ripe berries were hand sorted and lightly crushed. Extended skin contact for 14 days after fermentation ensured the tannin extraction and integration for a firm yet elegant mouth-feel. Malolactic fermentation in barrel followed. After another strict selection, the wine matured in French oak barrels for 24 months without racking. Tasting note: Aromas of cassis, raspberry and a unique hint of minerality are complemented by a pleasant concentration and fruit length on the palate. Drink this wine from 2016 to 2020.

Auction Year: 2011

Overgaauw D.C. Classic 2007

Winemaking Notes The wines were blended after fermentation and matured in 100% new French oak barrels for 20 months. Tasting Notes Concentrated aromas of cassis, raspberry and chocolate combined with integrated wood and tannin structure for good balance and length.

Auction Year: 2009

Overgaauw D.C. Classic 2004

Both components had three weeks skin contact and after blending matured for 18 months in new French oak. Tasting Note: Complex aromas of cassis, raspberry and chocolate. The integrated wood structure and rich complexity ensures aging potential.

Auction Year: 2006

Overgaauw Shiraz 2002

100% Shiraz Fermentation: 50% in open fermentors for 8 days, finish in oak. 50% in tank - 15 days skin contact. 90 % was matured in French oak and 10% in American oak for 15 months. Bottled June 2003 Tasting note: Deep purple colour. Peppery flavours, ripe mulberry and sweet fruit aromas. Wonderful acid fruit balance, spicy oakiness on palate.

Auction Year: 2004

Overgaauw Vintage Reserve Touriga Nacional 1993

Made in the drier vintage style. Ripe berries on the nose, ample soft tannins with a very spicy almond / prune finish on the taste.

Auction Year: 2002