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WINE MATTERS | August 2017

With many exciting new projects lined up for Overhex, we are optimistic about the future despite the continued dry conditions and below-average rainfall.
– GERHARD VAN DER WATH (MANAGING DIRECTOR)

2017 VINTAGE: DRY WINTER WARNING
 
Below-average rainfall occurred for the third consecutive year in most South African wine regions. At this late stage there is still some hope and predictions for rain even though the normal rainy season has nearly passed. Currently the 11 largest and most important storage dams in the Western Cape are at worrisome low levels, on average 27% compared to 55% for the same period in 2016. This also applies to farm dams and boreholes.

The 2016 (1 405 401 tons) and 2017 (1 425 283 tons) wine grape harvests already produced significantly smaller yields than 2015 and 2014 (respectively 1 477 092 and 1 519 710 tons) and at this stage it would appear; given the low levels of reported irrigation sources, as well as the lingering drought; that an even smaller crop is expected for 2018. Over and above the low levels of irrigation sources, there continues to be more vines uprooted than planted in the industry (this trend appears since 2007) which directly leads to a reduction of the total area planted as well as a decrease in the total harvest size.

The latest indications show that total stock levels in the SA industry at the end of December 2015 (534 million litres) will most probably decrease with more than 90 million litres by the end of December 2017 (442 million liters). This can be attributed to the following reasons:
  • 2016 and 2017 smaller harvests;
  • domestic wine sales for the past 12 months increased with about 3% from 390 million litres to 402 million litres;
  • wine exports for the past 12 months increased with 8% from 418 million litres to 452 million litres;
  • for the first time since 2008, total wine sales (domestic and exports) exceeds wine production, this lead to stock levels decreasing with shortages for certain varieties such as Cabernet Sauvignon and Chardonnay.
Given the above situation wine prices are set to substantially increase next year.
SURVIVOR NEW VINTAGES NOW AVAILABLE!
Our new vintage Survivor wines were bottled at the start of August and we are very excited as the quality is once again exceptional.

The 2017 white wines were all crushed, processed and bottled in the Swartland to reduce handling and increase quality.

Please advise should you wish to reserve your allocation of the new vintages.
SURVIVOR BAR & RESTAURANT OPENING SOON!
Survivor will soon have it's own restaurant and bar in Shenzen, China.
EXCITING NEW BOTTLING PROJECT
 
We partnered with a top equipment supplier and will have our own bottling-line up and running by mid 2018. This exciting new venture will add even greater value to our current product and brand offering. More info to follow soon.
BRAND EXTENSION: BALANCE LIMITED EDITION
Responding to a trend in wine drinking circles which sees consumers increasingly interested in discovering ‘new’ varietals, we have released a sleek new restaurant-focussed range: Balance Limited Edition. This new range includes a single-varietal Pinot Grigio, Cinsault and Malbec.
Read More
NEW NATIONAL SALES MANAGER:
SULETTE VENTER
After achieving her Diploma in Tourism and doing several courses at The Cape Wine Cape Academy it was Sulette’s dream to pursue a career in the wine industry. Sulette joins the team with 15 years of experience in the wine industry. Experience gained at various wineries including Warwick, Middelvlei, Rust & Vrede and Ernie Els. She worked in a similar role at Boland Cellar for 10 years.
Today she is still passionate about the wine industry and a firm believer in being consumer driven and market relevant in order to remain sustainable in this very exciting industry.
SEE YOU AT INTREPID SOUTH AFRICA
Wednesday, 13 September at Olympia London from 10am to 6pm at stand 32
PHOTOS FROM WINEMAKER BEN SNYMAN'S RECENT TRAVELS
RECIPE OF THE MONTH: BEEFY BALANCE BURGER
INGREDIENTS

800g beef mince

Salt and pepper

1 teaspoon ground coriander

Olive oil

1 red onion

Rocket leaves

4 big brown mushrooms

Homemade tomato sauce

4 sesame-topped burger buns

4 teaspoons American mustard

8 slices of good Cheddar Cheese

METHOD
  1. Mix the beef mince, coriander, salt and pepper. Divide into 4 and with wet hands, roll each piece into a ball, then press into flat patties 2 cm wider that your buns (roughly 12 cm wide). Place on an oiled plate and chill in the fridge.
  2. Next drizzle some olive oil over the mushrooms and bake in a 200 °C pre-heated oven for 15 – 20 minutes until tender.
  3. Heat a non-stick pan and cook the patties for 3 minutes a side or until golden and cooked through. Brush each burger with a teaspoon of American mustard, put the cheese onto the burgers and allow to melt.
  4. In a non-stick pan toast the buns until nice and crisp. Spread the tomato sauce onto each bun, top it with your mustardy cheesy patty followed by the mushroom and top off with the rocket and sliced red onion. You can add bacon and gherkins if you feel like spoiling yourself!
Should you need any information or have any queries, please do not hesitate to contact us.

Hearty wine wishes
The Overhex Team
Copyright © 2017 Overhex Wines International, All rights reserved.

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Overhex Wines International · R60 between Worcester & Robertson · Worcester, Wc B-6845 · South Africa

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