Survivor Reserve Gift Pack

Winemaking Techniques

Survivor Chenin Blanc Reserve 2020 - 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 sulphur 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.

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 Chenin Blanc Reserve 2020 - 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.


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 Chenin Blanc Reserve 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 Chenin Blanc Reserve 2020:

Lobster
Turkey with Cranberry Sauce
Roast Butternut Squash or Brie.

Survivor Pinotage Reserve 2020:

Sweet Barbeque Ribs
Roast Chicken
Boerewors & Steak or Gouda Cheese.

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

ALC: 13.5% | 14.5% | RS: 3.9g/l | 3.1g/l | pH: 3.31 | 2.58 | TA: 6.41g/l | 5.48g/l