OUR STORY
IS WRITTEN IN RICH SOIL
a piece of land 90 hectares wide and four generations deep.
OUR FAMILY
A legacy of pioneers
OUR STORY
maps bloodlines and plot lines across a unique terroir:
where the soil speaks of heritage, home and superior wines.
2012
An ultra-premium wine made as a tribute to the pioneering work of 2nd generation owner and winemaker, David Conradie van Velden.
TRIA CORDA
2014
Our flagship blend consists of “three hearts” of the Estate: Cabernet Sauvignon, Merlot and Cabernet Franc.
MERLOT
2015
The Overgaauw Merlot 1982 was the maiden bottling of this cultivar in South Africa. To this day, it remains a classic expression of Merlot.
TOURIGA NACIONAL
2015
Still made from the original planting of Touriga Nacional in South Africa. A very accurate expression of this Portuguese cultivar.
SYLVANER
2015
Overgaauw remains the only producer of this Riesling family cultivar since 1971. One hectare of vines allows for a truly unique dry white wine experience.
Shepherd’s Cottage
SAUVIGNON BLANC
2017
Taking its name from Shepherd’s Cottage, the home of the last two generations of newlywed Van Veldens, this wine is an introduction to Overgaauw winemaking excellence.
Shepherd’s Cottage
CABERNET SAUVIGNON MERLOT
2015
Taking its name from Shepherd’s Cottage, the home of the last two generations of newlywed Van Veldens, this wine is an introduction to Overgaauw winemaking excellence.
CAPE VINTAGE
2015
Our Cape Vintage Port is made from 6 Portuguese cultivars, fortified with 3-year-old brandy spirits and matured for at least 20 years in the bottle before release. A truly remarkable wine.
THE SHED
The Overgaauw venue/hospitality area is the result of a continuous restoration project of the 116 year old buildings and “plaaswerf” on the historic Overgaauw Wine Estate.The different spaces presents very special and unique hospitality options which are hailed by all whom have been hosted on the Estate.
THE RESTAURANT
The kitchen at Overgaauw Restaurant is owned and run by chef Jason Comins. Trained at Ballymaloe Cookery School by Darina Allen, his cooking is simple and straightforward, relying on the quality of seasonal ingredients sourced as locally as possible, from small producers and farmers.