Survivor Pinotage Gift Pack

Winemaking Techniques

Survivor Pinotage 2020 - Harvesting occured at optimal ripeness when the grapes were between 25-26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22-25°C.The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 20% of which was new and the rest second and third fill. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months during which the wine was racked only once.

Survivor Pinotage Reserve 2020 - Harvesting occurred at optimal ripeness when the grapes were between 25-26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22-25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 20% of which was new and the rest second and third fill. Only The best barrels was selected for the reserve range. The barrels comprised 100% French oak adding more texture to the wine. Barrel maturation lasted for 18 months whereby the wine was racked only once.

Vineyards

Survivor Pinotage 2020 - Low yielding vineyard blocks were hand selected by Ben, our winemaker for their potential to add structure to this wine. Soils: red Oakleaf and Hutton. Cooling sea breezes keep temperatures lower in hot summer months.


Survivor Pinotage Reserve 2020 - Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on DB Rust’s Swartland farm, Constantia. The soils are deep red Oakleaf and Hutton 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

Survivor Pinotage 2020 - Bud break was 7 to 10 days earlier compared to the 2019 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.

Survivor Pinotage Reserve 2020 - With even budburst and cooler summer conditions gave the 2019 season a start with a slower ripening period. Grapes reached phenolic ripeness with good acidity and lower pH levels. The season was characterized by healthy, full-flavoured grapes.

Food Pairing

Survivor Pinotage 2020 :

Sweet Barbeque Ribs
Roast Chicken
Boerewors & Steak
Gouda Cheese

Survivor Pinotage Reserve 2020:

Sweet Barbeque Ribs
Roast Chicken
Boerewors & Steak
Gouda Cheese

Appellation: Swartland
Varieties: 100% Pinotage
Harvest Date: February | Vintage: 2020 | 2019

ALC: 14.5% | RS: 4.85g/l | 3.1g/l | pH: 3.57 | 2.58 | TA: 5.25g/l | 5.48g/l