Overhex Wines thriving in part thanks to Survivor approach
OF THE FIVE Worcester wineries that qualify for the South African Cellar Classification, one has made a success of a flagship range associated with places outside the district. The most established of Overhex proprietor Gerhard van der Wath’s Survivor wines, the Pinotage and Chenin Blanc, are made using Swartland grapes harvested over 100km away, as is the Syrah. The Survivor Chardonnay and Sauvignon Blanc hail from Elgin, the Cabernet Sauvignon from Stellenbosch, and the labels adorning the bottles include illustrations featuring a spotted Nguni cow whose ancestors were thought to have originated far from the Cape winelands…
As the story goes, once upon a time one of these cows being transported through the Swartland vineyards was so taken by the place that she jumped off, survived the feat and became the stuff of legend – a tale told countless times since the Survivor brand was launched in 2015.
Seven years later, 2022 got off to a good start for the team. First came the news that Pierre Wahl, a celebrated ‘Pope’ of Pinotage and Chenin wiz, had moved from Rijk’s of Tulbagh to join winemaker Ben Snyman at the Overhex cellar in time for the harvest. Then came a slew of gold medals – five no less – achieved at the most respected international wine competition in Germany, Mundus Vini, involving over 11 000 wines from over 40 countries. No surprise that the Survivor Pinotage placed among the laureates – it’s been on a roll since the maiden 2014 vintage was included among the Absa Top 10 (SA), a feat repeated with the 2017 vintage, and it hasn’t missed a beat. Other winning Survivors were the Cabernet, Chardonnay and Syrah, as well as the Reserve Chenin Blanc. All vintage 2020.
A year earlier, both the Survivor Pinotage and the Survivor Pinotage Reserve of the 2019 vintage won gold at Mundus Vini, which followed the award for coming top of its class at the 2019 Trophy Wine Show (SA) with the 2017 Reserve. Since 2020, the range has become even more “terroir driven”. The sourcing of grapes has expanded to match each variety to the wine district felt to be most suited to “over deliver on quality”, and it would appear that all is going according to plan.
SURVIVOR PINOTAGE RESERVE 2019
WO Swartland. 100% Pinotage, from bushvines 10 to 20 years old on DB Rust’s farm, harvested at optimal ripeness (25-26° Balling) in the early morning. Malolactic fermentation in 300L medium-toasted French oak barrels, 20% new, with the rest second- and third-fill. 18 months barrel maturation. 3100 bottles.
Alc 14.5% | RS 3.1 | TA 5.5 | pH 3.6
From the Winemakers’ Tasting Notes: Inky mulberry in colour. Rich black berry fruit, with dusty slate and quince jelly and strawberry confit on aromatic nose. Vibrant, with freshness and tension. Elegant expression with firm, ripe tannin structure. Finely balanced and rounded. Whisps of smoke and roasted berries add to the complexity. Dry, graphite, mineral finish. Great purity. Will pair well with barbeque ribs, roast chicken, boerewors, steak, Gouda cheese.
Ex-cellar price: R400pb (750ml).
SURVIVOR PINOTAGE 2020
WO Swartland. 100% Pinotage, harvested at optimal ripeness (25-26° Balling) in the early morning. Malolactic fermentation in 300L medium-toasted oak barrels, 95% French and 5% American oak to add a fruit-and-vanilla component, 20% new, with the rest second- and third-fill. 15 months barrel maturation.
Alc 14.5 | RS 4.8 | TA 5.2 | pH 3.6
From the Winemakers’ Tasting Notes: Hearty fruit flavours including dark cherry and plum. Elegant spice notes and a hint of cedar on a long finish. Youthful, ready to drink but can be cellared. Food pairing suggestions as per the Reserve.
Ex-cellar price: R200pb (750ml).
