IS WRITTEN IN RICH SOIL
a piece of land 90 hectares wide and four generations deep.
A legacy of pioneers
maps bloodlines and plot lines across a unique terroir:
where the soil speaks of heritage, home and superior wines.
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 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.