WINE MATTERS | November 2017

Taking stock of our achievements over the past year, two brands stand out: our stalwart Balance which has once again rewarded with great value and growth, and then Survivor. Over-delivering on quality and brimming with charm, this exciting brand continues to impress with excellent ratings and reviews.

Purchase orders for all orders to be shipped in January 2018 should be received by 1 December 2017 at the latest. Production schedules and stock availability to be advised per order received.

The last week of loading from our production warehouse will be 51/2017 and loading will commence week 2/2018. OWI office closure will be from Friday, 22 December 2017 to Wednesday, 3 January 2018. Sales Managers will be available for urgent queries.
Our Sales and Marketing team headed to Gauteng in the first week of November for several brand activations with key South African media. Events were centered on Soweto and the main market.
The new vintage Survivor wines are already set to impress after raking in numerous prestigious award this awards season.
Following on a recent Double Platinum Top 100 South African Wine Award for the 2016 vintage, the Survivor Chenin Blanc 2017 was once again awarded 4½ stars in the Platter’s South African Wine Guide. The Survivor Sauvignon Blanc 2017 also shone brightly at the Michelangelo International Awards where it walked away with a Gold Medal alongside the Survivor Cabernet Sauvignon 2016.
Another standout winner was the Balance Winemaker’s Selection Pinot Noir 2017 which won a Double Gold Medal at the Michelangelo Awards. Not to be outdone the Balance Winemaker’s Selection Chenin Blanc 2017 won a Double Gold Medal at the Ultra Value Wine Show.

“This wine portfolio continues to go from strength to strength with the 2017 Survivor Chenin Blanc confirming the quality of this variety from South Africa in the international wine world. It also serves as a standard for the brand and all future wines to be created here at Overhex Wines International,” said managing director Gerhard van der Wath.

Visit our website to see the complete list of accolades for Survivor and Balance.
Water levels of major irrigation dams in the larger production areas are significantly lower than last year this time and continue to drop with the ongoing drought. This past Spring also saw significant frost damage in a few areas, including Breedekloof and Robertson. In addition to weather challenges, rising fuel costs and exchange rates place financial pressure on farmers who have no choice but to increase the cost of grapes per ton, which in turn influences wine prices.

Storm damage from 10 October 2017 continues to affect schedules as efforts are made to repair damage to the equipment at terminals. The congestion at the Port of Durban will likely continue to cause havoc in Cape Town through January with vessels increasingly bypassing the port to try to make up time.
Furthermore, bad weather at the port of Coega (Port Elizabeth) also continues to impact the service and this berthing congestion is expected to continue throughout the windy season. Due to these delays we urge you to place your orders sooner rather than later to give us ample time to work around the constant rescheduling of stacks.
 We will keep you updated should your shipment be delayed in any manner.  Please note that we are however reliant on the shipping lines to provide us with this information.
Our policy of appointing creative, forward-thinking people to our team is in line with our innovative corporate culture. We are excited at the prospects that the new year brings with additional team members and restructured roles in our Sales and Marketing department. More information to follow in the new year.

“Boerewors is one of those things that shouts out South African food! It is full of flavour and has enough spice in it to lift any dish. I love making meatballs out of boerewors - it is so easy and simple - you don’t need to add anything to it. This was exactly my inspiration for this easy snack or meal.  I love making this on a Saturday for a nice lunch with a good glass of Pinotage. For this recipe I chose to pair it with the Survivor Pinotage 2016 from the Swartland", says Elmarie Berry.


800g bread dough ready made

200g boerewors

100ml tomato puree

10ml dried oregano

250g mozzarella or a
50/50 mixture of cheddar and mozzarella

Fresh basil


Pre-heat the oven to 200C.

Place the dough into a round pan, press it into the pan so that it covers it.

With a fork, poke the dough - this will help so that the dough doesn’t bubble while baking.

Spread the tomato puree over the base of the dough and sprinkle with the dried oregano.

Grate the cheese and sprinkle that on top of the base.

Cut little pieces of boerewors and place that on top.

Bake in the oven for 30 minutes until it is cooked through.

Drizzle with some olive oil and sprinkle the fresh basil over.

Best wishes for the festive season.

Should you need any information or have any queries, please do not hesitate to contact us.

Hearty wine wishes
The Overhex Team
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Overhex Wines International · R60 between Worcester & Robertson · Worcester, Wc B-6845 · South Africa

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