I’m delighted to blame Overgaauw Sylvaner for opening my eyes to the world of ‘wines beyond the usual’. My wine life would have been so much less fun if this wine never crossed my path.
It happened like this… Back in the mid-nineties, I compiled wine lists for Le Ballon Rouge Restaurant in Franschhoek where, as a student, I waited tables over weekends. One day, while going through the product list of a large liquor distributor, Overgaauw Sylvaner caught my eye. I had never heard of it. It could only mean one thing – a sample bottle had to be ordered!
I liked the wine and it ticked a box for the Diners Club Wine List Competition so I put it on the list. I only recall ever selling two bottles of it, but that was certainly not the wine’s fault or for lack of trying! Our patrons – like most wine drinkers – were just content to stick to the usual candidates.
Originally from Germany, Sylvaner (Silvaner in Germany) was once that country’s most widely planted cultivar and is also grown in France and a few other European countries. On local shores, Overgaauw is the sole producer with a single block of a touch over one hectare.
Planted in 1960 by the current cellar master David van Velden’s father, Braam, the wine was first produced in 1971 and has built up something of an underground reputation – both as a result of its versatility with food and novelty.
So what does it taste like? Well, it’s medium-bodied and refreshingly dry with aromas of stone fruit – think pear and white-fleshed peach – and hints of floral and spicy notes; the latter reminiscent of some Rieslings. The fruit follows through onto the palate with a zippy long finish.
This really is a versatile wine that can be enjoyed on any occasion. It also has amazing ageing potential. As for food pairings, think fishy and you can’t really miss, or delicate curries, creamy pastas and quiches.
It would be remiss of me not to mention that producing Sylvaner is not Overgaauw’s only first. The Van Veldens have racked up quite a few wine industry distinctions. They produced SA’s first Cinsaut, were the first estate to bottle a single-varietal Merlot and their Tria Corda Bordeaux blend was also the first in the country. On top of that, they also do interesting things with Portuguese varietals. Their delightfully ‘unflashy’ farm is a must-visit if you’re in the Stellenboschkloof area.
Alcohol 12.5% vol | Residual Sugar 2.3 g/l | Total Acid 5.1 g/l | pH 3.56
www.overgaauw.co.za | +27 (0)21 881 3815
#Sylvaner #Overgaauw #Silvaner #winesbeyondtheusual #vino-obscura
