Survivor Sauvignon Blanc 2021 - Cold skin maceration was carried out for six hours before the juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
Survivor Syrah 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. The wine started with fermentation naturally and fermentation lasted for 10 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 Sauvignon Blanc 2021 - Grapes grown on sandy loam soils and colder sites got preference during selection. The vines are not irrigated throughout the ripening season, forcing them to dig their roots deeper in search of water.
Survivor Syrah 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 Sauvignon Blanc 2021 - Bud break was 5 to 7 days later compared to the 2020 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Survivor Syrah 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 Sauvignon Blanc 2021:
Survivor Syrah 2020 -
Barbecue chicken and griddled vegetables
Spicy stir-fry pork with cabbage
Roasted leg of lamb with olives and peppers
Barbecue spare Ribs
Varieties: 100% Sauvignon Blanc | 100% Syrah
Harvest Date: January & February | March | Vintage: 2021 | 2020
ALC: 13.5% | 14.5% | RS: 2.32g/l | 3.0g/l | pH: 3.39 | 3.59 | TA: 5.3g/l | 5.4g/l