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Grape Varieties:
Chenin Blanc
Wine Making Method and Maturation:
Grapes were sourced from low yielding 15-year-old bush vines located between Malmesbury and Darling in the Swartland. The soils are decomposed granite ensuring the roots to penetrate deep in search for water - this is detrimental for dryland farmed vineyards and is characterised by producing wines which shows great vibrancy and minerality.
Hand harvested 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. The bunches were crushed, destemmed and then gently pressed and the juice settled over-night. 60 % of this wine was natural fermented in new 400-litre French oak barrels and the rest was inoculated with yeast in second and third fill 400-litre French oak barrels. Wine was barrel matured for 11 months before it was blended and bottled.
Wine Tasting Notes:
On colour
Survivor Reserve Chenin Blanc 2021 typically shows a medium lemon to light gold colour, suggesting some ripeness of fruit and a measure of oak or lees influence. The wine appears bright and limpid in the glass, with moderate viscosity hinting at a slightly richer texture.
On the nose
The nose is expressive and layered, with ripe orchard and stone fruits such as baked apple, quince and yellow peach framed by citrus notes of lemon and grapefruit. Subtle tones of vanilla, toast and baking spice from barrel maturation mingle with honey, lanolin and a gentle floral note, giving a rounded, complex aromatic profile.
On the palate
On the palate the wine is dry with medium plus body and refreshing, well-balanced acidity that keeps the ripe fruit from feeling heavy. Flavours of baked apple, pear, peach and preserved lemon are supported by creamy lees and well-integrated oak, leading to a long, slightly nutty and honeyed finish that suggests good concentration and potential for further development in bottle.
On the whole
A rich yet balanced reserve Chenin, layering ripe orchard fruit and subtle oak spice over fresh acidity and a long, textured finish.
| Alcohol | 13.11% |
|---|---|
| Residual sugar | 2.2g/L |
| Acidity | 5.9 |
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Region
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Swartland
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Producer
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Survivor
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