Survivor Chenin Blanc Reserve 2021

Winemaking Techniques

Hand harvesting occurred at optimal ripeness when the grapes were at 23° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulfur were used to protect the grapes from oxidation during transportation. No enzymes was used for juice settling and 80 % of this wine was natural fermented in first-fill, 400-litre French oak barrels and the rest was inoculated with yeast in second fill - and third fill French oak barrels. Barrel maturation lasted for 10 months. The only fining the wine got was bentonite. The wine was then filtered with a 60 micron filter. We handled this wine with the utmost care - almost naturally.

Vineyards

Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on Konrad Bestbier’s Swartland farm, Weldie. The soils are deep red Oakleaf and Gravel ensuring excellent water retention and adding structure and fullness to the wines. The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes. These breezes cause summer temperatures to range between 20–30°C.

Vintage Conditions

Bud break was 7 to 10 days earlier compared to the 2020 vintage, giving rise to earlier flowering and harvest. Good widespread rains at the beginning of November had a very positive effect on set and was a contributing factor to a better season. The cool summer conditions gave the 2020 season a start with a slower ripening period and grapes reached phenolic ripeness with good acidity and lower pH levels.

Food Pairing

Lobster,Turkey with Cranberry Sauce, Roast Butternut Squash or Brie.

Appellation: Swartland
Varieties: 100% Chenin Blanc
Harvest Date: February | Vintage: 2021

ALC: 13.5% | RS: 3.9g/l | pH: 3.31 | TA: 6.41g/l